Earl Grey Tea Biscuits
Time
20 minutes, over night chilling + 8 minutes cooking
Difficulty
Super easy
Serves
20 - 30
Indulge in the delicate flavors of Earl Grey tea infused into a delightful biscuit with this simple and scrumptious recipe. These Earl Grey biscuits offer a perfect balance of fragrant bergamot and buttery sweetness, making them an ideal companion to your afternoon tea or a delightful snack any time of the day. With just a handful of ingredients and straightforward steps, you'll be amazed at how effortlessly you can create these elegant treats.Let's dive into the world of Earl Grey-infused goodness with this easy-to-follow recipe.
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
- Using a small spice grinder, coffee bean grinder or blender, whizz the tea leaves to a fine dust. Set aside until needed.
- Beat the butter and sugar until light and fluffy. Beat in the egg. Add the vanilla, lemon zest and Earl Grey Loose Tea.
- Sift the flour, salt and baking powder together and stir into the butter mixture to make a soft dough.
- 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.
- 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.
- 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
- Using a small spice grinder, coffee bean grinder or blender, whizz the tea leaves to a fine dust. Set aside until needed.
- Beat the butter and sugar until light and fluffy. Beat in the egg. Add the vanilla, lemon zest and Earl Grey Loose Tea.
- Sift the flour, salt and baking powder together and stir into the butter mixture to make a soft dough.
- 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.
- 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.
- 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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Where to Next?
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
