Earl Grey Tea Biscuits

Ingredients
- 110g butter
- 65g icing sugar
- 30g ground almonds
- 1 Egg
- 5g Vanilla Bean Paste
- 250g plain flour
- 2g salt
- 2g Earl Grey Loose Leaf Tea (1 teabag)
- Q.S. Callebaut 823
Method
These Earl Grey Sablé biscuits are an elegant twist on a classic French shortbread, perfect for tea lovers and patisserie fans alike. Delicately scented with loose-leaf Earl Grey and finished with a dip in smooth Callebaut 823 milk chocolate, they’re both charming and delicious. Shaped like little teabags, complete with string detail, they’re a delightful addition to any afternoon tea spread, gift box, or café counter.
Ingredient
Earl Grey Sable
- 170g butter
- 115g caster sugar
- 30g ground almonds
- 1 Egg
- 5g Vanilla Bean Paste
- 270g plain flour
- 2g salt
- 2g Earl Grey Loose Leaf Tea (1 teabag)
- Q.S. Callebaut 823
The method
- Preheat your oven to 170C and line a baking sheet with parchement paper
- Mix softened butter and icing sugar.
- Add ground almonds and mix, add egg and vanilla and mix to combine.
- Sieve flour and add salt and tea. Mix in until just combined.
- Roll out to 5.5mm thickness between two silpads and freeze.
- Cut the biscuits into a teabag shape and make a small hole
- Bake for 9-10 minutes in the pre heated oven, allow to cool
- Dip biscuits diagonally in tempered 823 Milk chocolate and let set.
- Tie a piece of string through the hole to create the tea bag look.
Approximate costs
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