Biscuits and tea, a match made in heaven! Everyone loves a cuppa, but when it comes with a biscuit, it becomes a true experience. A moment to pause, breathe, just be. And to stimulate all your five senses:
- Smelling the aroma of the brew, and the buttery biscuit.
- Taking in the visual aspect of your favourite mug and a cute biscuit.
- Feeling the warmth of the teacup in your hands.
- Enjoying a moment of silence.
- And of course, to savour the all-familiar taste of your favourite brew and a delicious biscuit.
That is why this year, we have teamed up with the fantastic people behind Twist Teas to bring you a very special recipe to celebrate National Cream Tea Day: Earl Grey biscuits!
Tea and Biscuits
These biscuits are made with real British butter, golden caster sugar, loose-leaf Earl Grey tea, and our signature vanilla sugar. They go exceptionally well with a cup of…you guessed it, Earl Grey. And we would recommend giving the award-winning blend from Twist Teas a go. They took their popular “Earl Great” and gave it more oomph by increasing the amount of high-grown Sri Lankan tea.
The Twist? Blending in smoky Chinese black tea for an even greater depth of flavour.
Now we understand Earl Grey is not everybody’s cup of tea (pun intended), but these biscuits are super easy to make and can be enjoyed with the brew of your choice. But we think the ground loose leaf Earl Grey really adds to the flavour profile of the shortbread biscuit.
Earl Grey tea biscuit recipe
So here it is, our recipe for delicious Earl Grey biscuits. Put some music on, roll up your sleeves, and get baking.
You will need:
- 80 grams butter at room temperature
- 100 grams (golden) caster sugar
- 1 egg
- 200 grams plain flour
- ½ tsp baking powder
- 3 tsp loose leaf Earl Grey tea
- optional: 1 tsp of lemon zest and/or vanilla extract (we use our signature vanilla sugar)
Method:
- Grind your loose-leaf tea into a fine powder
- Cream butter and sugar with your hand mixer or kitchen machine
- Add the egg (plus lemon and vanilla) and mix together
- Add your plain flour, baking powder and tea powder, and mix at a low speed until the mixture turns into a dough ball
- Put dough into cling film and put in the fridge for at least one hour
- Roll the dough out on a lightly flour dusted work surface and cut out shapes of your choice
- Transfer to a lined baking tray and sprinkle with a few little tea leaves
- Bake at 160ºC fan for 10 minutes or until the edges are starting to brown
- Let them cool until you can touch them without burning yourself
- Coat them in vanilla sugar (available online or at some Polish or Jewish supermarkets), or plain caster or icing sugar.
Most important step: put the kettle on, make sure you won’t get disturbed, and have a moment to enjoy the experience.
Happy National Cream Tea Day!
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