Fruit Tea Biscuits Recipe
Since I moved to the UK, my tea intake has, without an exaggeration, more than tripled. And the selection of teas here are so wide that my tea collection has been mounting up by the day. My weakness is fruits tea and herb tea; they look so tempting – full of flavour and gorgeous smells – that I cannot help buying them, but most of the time I end up drinking ordinary tea. So, in order to consume some ‘forgotten’ fruits tea, I tried mixing them in biscuit dough. And the result is…the taste of victory!
- 1 egg yolk
- 180g plain flour, sifted
- 140g unsalted butter, softened
- 70g caster sugar (I used golden caster sugar)
- 2-3 bags of tea leaves of your choice (I used 3 bags)
The tea leaves I used in this recipe: ‘wild berry’ by Clipper. The box is so cute that I want to kiss and hug the designer! I’ve also tried mixing Earl Grey and rosehip tea leaves, and they tasted great, too.
1) Using a wooden spoon or a whisk, cream the butter until light. Gradually add the sugar and beat until light and fluffy.
2) Beat in the egg yolk, then mix the tea leaves.
3) Add the flour and gently mix in with a wooden spoon. Try not to ‘knead’ the dough, otherwise the biscuits will be tough. Wrap the dough and chill for at least 1 hour.
4) Preheat oven to 170C.
5) Put the dough between 2 sheets of clingfilm, then roll it out to 6 to 8mm thickness. Cut into desired shapes, then place biscuits on oven trays lined with baking parchment.
6) Bake in the preheated oven for 13 to 15 minutes or until golden. Remove from the oven and leave to cool on the tray for a few minutes before transferring to a wire rack.