These quick, easy to make earl grey flavored shortbread biscuits are quite literally the perfect teatime treat!
Ingredients- makes about 25 biscuits
- 200g unsalted butter, softened
- 100g caster sugar
- 300g plain flour, sieved
- Drop of vanilla extract
- Tea from 3 Earl grey teabags- I use Teapigs Darjeeling Earl Grey and like to steep the tea in a teaspoon of hot water for an hour before I bake
- 50g dark or milk chocolate
- Preheat the oven to 160°
- Cream the butter and sugar together- this can either be done by hand of with an electric mixer. It should look pale and smooth.
- Add the vanilla and tea.
- Now gently work in the flour. This bit is best done by hand so you don’t overwork the mix.
- Bring the dough into a ball, be patient it will come together when the heat of your hands melts the butter a little.
- Roll out the dough on a lightly floured surface. Go to about 5mm thick.
- Cut out teabag shaped biscuits. I use a template made out of paper. You will also need to stamp out a hole at the top of each teabag, use a straw to do this.
- Chill the uncooked biscuits in the fridge for 15 minutes before baking in the oven until golden brown. (Around 15 minutes)
- When the biscuits are cooked leave them to cool on the tray for a few minutes before transferring onto a wire rack to cool fully.
Tip: The biscuits will firm up as they cool so don’t worry if they are a little soft when you take them out
- To decorate, dip the bottom half of each biscuit in melted dark or milk chocolate and leave to set on baking paper.
- Finish by threading string through each biscuit and add labels. I used these ones, just cut them out, glue one half and with the end of the string within fold the label over and stick.
These biscuits will keep fresh for a week in an airtight container.