I have a love affair with tea! My husband knows and he doesn’t mind :p
Whenever we go shopping I usually get stuck at the tea aisle! There is always a new combo or flavor to try! Moroccan mint green tea is my current favorite but since I go through at least 4-5 big mugs (500+ ml) of tea every day.I have a drawer dedicated to tea in the kitchen along with two tea boxes in the living room, so there is always room for a new blend or flavor!
When it was time to choose this month’s secret recipe club I went through my assigned blog Claire K creations‘ archives bookmarking quite a few recipes but when I saw her tea bag biscuit recipe, it was love at first sight. I consulted with the kids (they always get the final say in selecting my SRC recipe and the decision was unanimous).
I loved going through Claire’s archives but it was her about page that really got to me. You see, Claire spent the first 15 years of her life eating nothing but 11 items :chicken (breast only), carrot, beans, cabbage, broccoli, steamed rice, potatoes, bread, cheese slices, vegemite and dry cereal. She would not touch anything off that list. How does someone like that become a food blogger? you may ask.
Well, Claire discovered the joys of the world of food on a trip to Europe in 2010 . She came back from that trip a completely different person and started her blog Claire K creations to share this new found love of food with her friends and family.
The cookies were super easy to make, they smelled heavenly while baking in the oven! I seriously wished I could bottle smell! The kids helped with dipping the cookies in chocolate and quite a few cookies never made it into the chocolate.(That’s the kids’ idea of helping!)
I will definitely be making this again and again but next time I will probably use dark chocolate for dipping or I will reduce the sugar in the cookie a bit. The cookies on their own were perfect but when dipped in milk chocolate they became a tad too sweet for me. The kids disagree wholeheartedly!
Tea bag cookies
- 85g (3oz) butter, softened
- 140g (5oz) white caster (superfine) sugar
- 1 egg
- 1 teaspoon vanilla
- 180g (6.3oz) plain AP flour (you may need a little more)
- 150g chocolate
- In the bowl of your stand mixer or a standard bowl, add the butter and sugar and beat them together until light and fluffy.
- Add the egg and vanilla and beat until the egg is completely incorporated into the mix.
- Add the flour and beat it through until the dough comes together. Make sure to stop and scrape down the sides and the beater to make sure that everything is incorporated.
- If the dough is still too soft add flour one tablespoon at a time until the dough comes together. I needed 2 extra tablespoons
- Take the dough out of the bowl and shape it into a rough square, wrap it in plastic wrap and refrigerate for at least an hour.
- Pre-heat the oven to 200C and line two baking trays with baking paper.
- Lightly flour your working surface and roll the dough out to be 1cm in thickness.
- Use a teabag as a template to determine the width and height of your cuts. If you want your teabags to be exactly the same size cut along a ruler. I didn’t use one but may do so next time
- Cut the corner’s at an angel to give your rectangles a teabag shape
- Use a straw to punch a hole to insert the thread holding the tag after baking
- Place the biscuits on the lined baking trays leaving 2cm between each one
- Bake the biscuits for 7-10 minutes or until they start to turn golden.
- Leave them on the tray for 5 minutes and then transfer to a wire rack to cool completely.
- Melt the chocolate (I used a double broiler but you can use the microwave if you have one)
- One at a time dip the biscuits into the chocolate so it comes half way up.
- Shake off the excess and then gently lay the biscuits on a sheet of non-stick paper.
- When the chocolate has set, thread a piece of thread through the hole and then secure the ends of the thread by gluing them inside the teabag tag