Prep
30 minsBake
15 minsServes
12Difficulty
Medium About
A biscuit you don’t even have to dunk! These tea infused, lemony biscuits are everyone’s cup of cookie - crisp, buttery and a little bit zesty…
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
Ingredients – 4 items
1
Biscuits
Unsalted butter
Earl Grey Tea Leaves
2 tbsp
Plain flour
Tate & Lyle Fairtrade Caster Sugar
Icing
Lemon
A squeeze of
Tate & Lyle Pure Cane Icing Sugar
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1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
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