Not only are these biscuits great to have with a cup of tea, but they contain tea leaves which add an interesting added element to the taste.The original recipe calls for Lady Grey tea, but I find that so long as the tea is a very floral tea or a tisane, it doesn't matter what exactly you use.
If you want the biscuits to have an even more intense flavour, leave the dough overnight before baking, or freeze the dough and bake it at a later date, allowing the leaves time to absorb moisture and infuse the dough with flavour.
Tea biscuits
150g butter, at room temperature, diced. The recipe calls for unsalted butter, but really it doesn't matter. Use whatever you have at hand.
115g brown sugar.
15-30ml/1-2 tbsp Lady Grey tea leaves. Substitute with whichever flavoured tea you want.
1 egg, beaten
200g/1¾ C plain flour
- Preheat oven to 190ºC and line two or three baking sheets with baking paper.
- Beat the butter and sugar until light and creamy.
- Crush the tea leaves into the bowl and the egg. Beat well until well combined and light and fluffy.
- Carefully fold in flour.
- Pour the mixture onto a piece of baking paper and shape it into a long cylinder/rectangular prism. This will be slice,d so ensure it is roughly the same dimension along its length.
- Wrap the baking paper around the log and chill it until it is firm enough to slice. I usually have room in the freezer and so chill it for about 15 minutes on each side.
- Using a sharp knife, cut the log into slices and place slightly apart on a baking tray
- Bake for 10-15 minutes or until lightly brown.
- Transfer to a wire rack to cool, and hope you still have the majority of them left, for they disappear quickly.
- Enjoy!
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