Dark choco­late and Earl Grey tea bis­cuits

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In­gre­di­ents Method


Makes 24 bis­cuits

3 tbsp full-fat milk

2 tbsp plus 2 tsp good-qual­ity Earl Grey tea leaves

275g plain flour

½ tsp bi­car­bon­ate of soda 115g but­ter, at room tem­per­a­ture

250g soft light brown sugar 1 large egg, lightly beaten ¼ tsp vanilla ex­tract

115g dark choco­late chunks or chips Heat the milk gen­tly then place in a small cup and stir in 2 tsp of the tea. Leave to sit for 30 min­utes.

2 Pre­heat the oven to

190C/180C fan*/gas mark 5. 3 Put the rest of the tea leaves into a clean cof­fee grinder, a spice grinder, or a food pro­ces­sor, and grind as finely as pos­si­ble (it’s hard to get it to a pow­der). Sift the tea so that the larger bits are re­moved.

Add 1½ tbsp of the ground 5 6 7 8 tea leaves to the flour along with the bi­car­bon­ate of soda and a pinch of salt.

Beat the but­ter and sugar to­gether un­til light and fluffy, then grad­u­ally add the egg, beat­ing as you go. Strain the milk to re­move the tea (press­ing on the leaves to ex­tract the flavour). Add the milk and vanilla to the but­ter and sugar, then add the flour mix­ture and the choco­late. Mix with your hands un­til you have a dough but don’t over­work it – it just has to come to­gether.

Cover a cou­ple of bak­ing sheets with parch­ment. Form the dough into balls (about the size of ping-pong balls) then flat­ten them into rounds about 5cm across. Set these on the bak­ing sheets, 5cm apart.

Bake for 10 min­utes. The bis­cuits will still seem soft but they har­den as they cool. Once you can han­dle them, trans­fer to a cool­ing rack. Store in an air­tight con­tainer.


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