Ingredients

The following ingredients have 20 Servings
  • 1 tsp earl grey tea
  • 260 gms – 2 cups flour
  • 225 gms – 1 cup unsalted butter (at room temperature)
  • 60 gms – ½ cup icing sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 180 gms – 6 oz. dark chocolate (melted)

Instruction

  • Blend together the tea and icing sugar.
  • Put the butter, tea and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth. Add the vanilla extract. Then reduce the speed to low and add the salt and flour, mixing only until just incorporated.
  • Flatten the dough into a disc, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
  • Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into teabags with a sharp knife, using a real teabag as a guide.
  • Place the cookies on a tray lined with baking paper, make a hole at the top using a toothpick and place them in the fridge for 15 minutes (this will help the cookies to retain their shape when baked).
  • Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale. Transfer them to a wire rack to cool completely.
  • Once the cookies have cooled down, melt the chocolate over a double boiler.
  • Dip half of each cookie in the melted chocolate to make it look like there is tea inside, and place it on a tray lined with baking paper.
  • When you have done that for all the cookies, put the tray in the fridge for about 10 minutes, or until the chocolate has hardened.