Dark chocolate and Earl Grey tea biscuits
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.