Oh my Lordy, have we got a tea infused biscuit recipe for you!
When we hold our 'Blend Your Own Tea' and 'Tea Tasting & Appreciation' workshops in Adelaide and surrounds, we always bake a little sumpin' sumpin' using our teas to share with the fine folk who attend.
In the past we have infused our stunning Chookas Chai blend into a gorgeous flourless olive oil cake and you will find recipes here on our BLOG for Chai Madeleines and Chai Date & Walnut Loaf. AMAZE BALLS.
But now, for the love of biscuits....
I was given some beautiful home grown oranges from my Mother-In-Law Marie and wanted to make delicious 'Orange Drop' biscuits using a recipe from Taste. My Lovely Mum and I decided to infuse our beautifully fragrant and uplifting Director's Note's Earl Grey into the biscuits and they were AMAZE BALLS.
I promised I would share the recipe with those who attended the 'Brew In' and here it is for you all to enjoy too.
Click here to purchase our Director's Notes Earl Grey
'Director's Notes' Earl Grey tea infused variation of the 'Orange Drops' recipe.
You can find the original recipe here.
1 1/2 cups (225g) plain flour
1/2 teaspoon baking powder
1/2 cup (40g) almond meal
90g salted butter, at room temperature
1-2 generous tablespoons of Brewed By Belinda Director's Notes Earl Grey tea
1/2 cup (110g) caster sugar
Grated zest of 1 orange
1 teaspoon vanilla extract
Icing sugar, to dust
Place the butter in a small saucepan and heat over low heat until melted. When melted, add the loose leaf Earl Grey tea leaves and stir. Slightly heat the butter so that the heat softens the tea leaves and they begin to brew. Be careful not to "cook" the butter. You just want to get it to a temperature that will activate the tea leaves. Turn the heat off and let the leaves infuse in the butter for at least one hour, stirring occasionally.
Remove the tea leaves from the butter by using a strainer positioned over a bowl. Pour the butter and tea leaves over the strainer to collect the leaves. Use a spoon to press down and squeeze the remaining butter from the leaves and release as much tea flavour as possible. Discard the tea leaves. Set butter aside to cool and start to solidify.
Preheat the oven to 180°C and line a baking tray with baking paper.
Combine the flour and baking powder in a bowl, then stir in the almond meal. In a separate bowl, beat the tea infused butter and sugar with electric beaters until thick and pale. Beat in orange zest, vanilla and 1 egg, then stir in flour mixture until well combined.
Divide dough into 24 pieces, then use your hands to roll each piece into a ball. Place a ball on the workbench and pinch twice to form a peak. Transfer to the tray, then repeat with remaining dough. Beat remaining egg with 1 tablespoon water, then use to lightly glaze biscuits.
Bake for 10-12 minutes until the biscuits feel firm to touch but are still pale. (Rotate the trays halfway through cooking time, if necessary, to ensure even baking.) Allow to cool on trays for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar and serve. Store biscuits in an airtight container for up to 5 days.
Prepare for absolute deliciousness!
We recommend you pair these little beauties with our Director's Notes, Warm Up or Chookas Chai black teas.
Happy Baking and Happy Brewing! x