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Here at Biscuiteers - and we're sure you'll all agree - we think there is no better pairing than tea and biscuits! That's why we're going to teach you how to make your own tea-infused biscuits and how to decorate your own teapot biscuit, based on our partner Emma Bridgewater's design. You could even go one step further and combine the two! ![]()
Chai Tea Biscuit Recipe Method 1. Start by grinding the tea leaves until they are very fine and dust-like. Either use a pestle and mortar or the side of a spoon. Otherwise use a coffee grinder attachment on an electric blender.
2. Put your butter, tea and sugar into a bowl and mix until it's pale and fluffy.
3. Add your egg yolk to the butter mixture until everything is smooth and combined. Then add the flour and mix together until the mixture forms a smooth dough.
4. Cut the dough ball in half and roll into two disc shapes, before wrapping in cling film and popping in your fridge to harden for half an hour. Preheat your oven to 180 degrees (fan assisted).
5. Roll out your dough on a floured work surface until a little thicker than a pound coin. You can use our very easy method for rolling dough or just sprinkle some cornflour on the work surface and rolling pin.
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6. Cut your biscuits out using a square (or rectangle) shaped cutter. If you don't have one, we recommend drawing out your shape onto greaseproof paper and using that as a template. Then diagonally cut the two top edges off to create the ‘tea bag’ shape. Using a cocktail stick or drinking straw, poke a hole through the top (ensuring it is completely open). Lay the biscuits onto a lined baking sheet a little apart from one another, leaving room in case they grow in the oven!
7. Bake for about 12-15 minutes or until the biscuits are golden with a slightly crisp edge (but not too brown - remember they will continue to cook once they are out the oven). Remove from the oven and leave to cool completely.
8. Whilst the biscuits are cooling, melt your chocolate on a medium heat in a pan until it’s just melted and glossy. Pour into a bowl, and leave until the next step is complete.
9. Using your string, cut small sections and thread through the holes in your cooled biscuits, tying a small knot at the top and cutting away any leftover string. Dip your biscuits into the melted chocolate and lay on a baking tray until the chocolate has set. We recommend placing some baking paper down on top of the baking tray, so the chocolate doesn’t stick. This way you’ll easily be able to take your creations off.
Biscuiteers Ice-olation Challenge: Lesson Four, Tea Week
19 April 2020
|
5 mins
ingredients
- - 250g unsalted butter
- - 125g caster sugar
- - 1 egg, slightly beaten
- - 3 tablespoons of chai tea leaves (Or your tea of choice, we love earl grey or jasmine as an alternative!)
- - 300g plain flour
- - 100g white chocolate
- - String
- - A square cookie cutter (if you have one!)
- - Baking tray lined with greaseproof paper
serves:8
difficulty:easy
30 mins
2. Put your butter, tea and sugar into a bowl and mix until it's pale and fluffy.
3. Add your egg yolk to the butter mixture until everything is smooth and combined. Then add the flour and mix together until the mixture forms a smooth dough.
4. Cut the dough ball in half and roll into two disc shapes, before wrapping in cling film and popping in your fridge to harden for half an hour. Preheat your oven to 180 degrees (fan assisted).
5. Roll out your dough on a floured work surface until a little thicker than a pound coin. You can use our very easy method for rolling dough or just sprinkle some cornflour on the work surface and rolling pin.
7. Bake for about 12-15 minutes or until the biscuits are golden with a slightly crisp edge (but not too brown - remember they will continue to cook once they are out the oven). Remove from the oven and leave to cool completely.
8. Whilst the biscuits are cooling, melt your chocolate on a medium heat in a pan until it’s just melted and glossy. Pour into a bowl, and leave until the next step is complete.
9. Using your string, cut small sections and thread through the holes in your cooled biscuits, tying a small knot at the top and cutting away any leftover string. Dip your biscuits into the melted chocolate and lay on a baking tray until the chocolate has set. We recommend placing some baking paper down on top of the baking tray, so the chocolate doesn’t stick. This way you’ll easily be able to take your creations off.
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