Earl Grey Tea Biscuits

Choco Rooibos

Prep Time

20 minutes, over night chilling + 8 minutes cooking

Difficulty

Super Easy

Serves

20 - 30

To celebrate the launch of Prue Leith's first cookbook in 25 years, My All-time Favourite Recipes, we've teamed up with the Queen of The Great British Bake Off to create an exclusive Earl Grey Tea Biscuit.

INGREDIENTS

4½ tbsp Earl Grey Loose Tea

115g butter

225g caster sugar

1 egg

1 tsp vanilla extract

½ tsp grated lemon zest

275g strong white bread flour

¼ tsp salt

2 tsp baking powder

Extra butter for greasing

METHOD

  1. Using a small spice grinder, coffee bean grinder or blender, whizz the tea leaves to a fine dust. Set aside until needed.
  2. Beat the butter and sugar until light and fluffy. Beat in the egg. Add the vanilla, lemon zest and Earl Grey Loose Tea.
  3. Sift the flour, salt and baking powder together and stir into the butter mixture to make a soft dough.
  4. Shape the dough into long rolls – about 4cm (1½ in) in diameter. (If the dough is too soft to roll, resist the temptation to add extra flour. Instead, chill it until it is firm enough to handle.) Wrap the rolls in greaseproof, waxed paper, or cling film, and refrigerate overnight.
  5. When ready to bake, heat the oven to 200ºC (fan 180°C/gas mark 6). Unwrap a roll and slice as many discs as you need from it – the thinner, the better. Put them on a greased baking tray. Return the rest of the dough roll(s) to the fridge or freezer.
  6. Bake them on a lightly-greased sheet in a heated oven for about 8 minutes. Remove from the oven and allow to cool for a minute or two before transferring to a wire rack.

4½ tbsp Earl Grey Loose Tea

115g butter

225g caster sugar

1 egg

1 tsp vanilla extract

½ tsp grated lemon zest

275g strong white bread flour

¼ tsp salt

2 tsp baking powder

Extra butter for greasing

  1. Using a small spice grinder, coffee bean grinder or blender, whizz the tea leaves to a fine dust. Set aside until needed.
  2. Beat the butter and sugar until light and fluffy. Beat in the egg. Add the vanilla, lemon zest and Earl Grey Loose Tea.
  3. Sift the flour, salt and baking powder together and stir into the butter mixture to make a soft dough.
  4. Shape the dough into long rolls – about 4cm (1½ in) in diameter. (If the dough is too soft to roll, resist the temptation to add extra flour. Instead, chill it until it is firm enough to handle.) Wrap the rolls in greaseproof, waxed paper, or cling film, and refrigerate overnight.
  5. When ready to bake, heat the oven to 200ºC (fan 180°C/gas mark 6). Unwrap a roll and slice as many discs as you need from it – the thinner, the better. Put them on a greased baking tray. Return the rest of the dough roll(s) to the fridge or freezer.
  6. Bake them on a lightly-greased sheet in a heated oven for about 8 minutes. Remove from the oven and allow to cool for a minute or two before transferring to a wire rack.

Tip

If using the dough within days, keep the rolls in the fridge. Any longer than three days, they should be frozen and will need to be thawed (preferably in the fridge) before slicing

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Inspired to bake? Delve into Prue's new cookbook and discover her favourite recipes. Available to buy from all good bookshops.

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Our friend Alix at My Kitchen Drawer loves a biscuit with her cuppa, so couldn't resist baking a batch of these Earl Grey Tea Biscuits herself. Share your bakes with us using the hashtag #WhittardYourWay

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