How to Make
Earl Grey Tea Biscuits
Time
20 Minutes Prep, Overnight Chilling + 8 Minutes Cooking
Difficulty
Super Easy
Serves
20-30
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1.
Using a small spice grinder, coffee bean grinder or blender, whizz the tea leaves to a fine dust. Set aside until needed.
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2.
Beat the butter and sugar until light an fluffy. Beat in the egg. Add the vanilla, lemon zest and Earl Grey Loose Tea.
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3.
Sift the flour, salt and baking powder together and stir into the butter mixture to make a soft dough.
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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.
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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 rolls to the fridge or freezer.
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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.
