Bake: Earl Grey Tea Biscuits
I’m broker than ever, but some ingenious part of me thought ahead to this scenario and left me a fully stocked baking cupboard – thank you past Georgia! So after I dropped a couple of dollars on eggs, butter and milk, I got straight back into the swing of things, because what’s the point of going all the way to France to attend culinary school if you’re not going to show it off?
This recipe is incredibly simple and versatile – in fact, I used it to created the cutest little tart cases for chocolate mousse and served those as part of my housemate’s birthday dinner (which was three days after I arrived home). However, if using it for tart recipes, use plain flour instead of self raising.
The Earl Grey flavour is subtle if you bake them immediately after making the dough, but develops nicely if left in the fridge for at least 24 hours. It would be excellent if you melted some milk chocolate (milk chocolate pairs better with Earl Grey) and drizzled it over the top, but I can’t afford anymore chocolate after the mousse… Maybe next bake.
The recipe makes a LOT of biscuits… like a LOT! But who doesn’t want that many biscuits?
Earl Grey Tea Biscuits
- 70g Icing sugar
- 25 g Almond meal
- 175g Self-raising flour
- 90g Cold butter, cubed
- 35g Whole eggs (yes, you’ll need to weigh the contents of your egg)
- Pinch of salt
- 2-3 tsp of Earl Grey tea (just rip open a tea bag or use loose if you have that)
- On a clean countertop, tip the icing sugar, almond meal, salt and self raising flour and mix them together with your hands. Add the cubed, cold butter and start pressing the butter into the powder mix with your fingertips and rubbing it all through your palms. Basically, you’re coating the powders in butter. This doesn’t take very long, just keep rubbing until there’s no butter bits left and the powders have taken on a yellow-ish colour.
- Make a well and add the egg and tea. Use a spoon to initially fold the liquid eggs through the powder mix so it doesn’t run everywhere.
- Now here’s the fun part: take the palm of your hand and press it into the dough and then push forward, a little like kneading. This will distribute the egg and tea and bring the dough together.
- Once you’ve brought the dough together, roll it into a long log, wrap it in clingfilm and put it in the fridge to cool it down. It’s very important to keep this dough cool at all times, so if it’s a hot day, you can put it in the fridge to cool BEFORE shaping it, if it’s falling apart in your hands.
- Once it’s cool (and in log form), cut 1cm rounds and place on a non-stick baking tray.
- Bake at 160C for 12-15 minutes (mine take exactly 12 minutes) or until dry and cracked on top.