Sometimes simple is absolutely divine, crumbly, buttery and the perfect afternoon tea biscuit. Or cookie if you’re on the other side of the pond. Adding the contents of two Earl Grey tea bags takes these yummy delights to that next level without involving complex baking skills. Simply cut the tea bags and sprinkle the tea powder into the bowl. You don’t even need amazing piping skills (um… I started in the middle and twirled around then pressed any loose bits down with a finger). These melt-in-your-mouth treats have been tested thoroughly if not scientifically (see the findings below) and they were truly appreciated by all my friends who reached a kind of biscuit nirvana so I hope you’ll try them too.
Earl Grey melting moments biscuits (cookies)
Test findings
Following an initial solo trial (me eating loads fresh out of the oven), the first taste test took place at a cocktail bar with Catalan friends on a pavement in Barcelona. Cocktails and cookies are not your typical combo but everyone paused, floated to biscuit heaven and looked at me in surprise: ‘Perfect’, ‘They’re like shop-bought biscuits’, ‘just like English biscuits’ (sorry, they didn’t say ‘British’), ‘Wow, did you make these? You should have a blog!’ As you can see I’m not great at promoting ‘lili’s cakes’ or getting friends to follow me. lol. But my bakes do get around.
A Chinese restaurant was the next carefully-selected test area. Ho ho. We’d just gorged ourselves on a huge amount of delicious roast duck and were about to set off on a hike around IKEA. I had four biscuits left from my first batch so handed them round, causing another biscuit bliss melting moment involving two highly impressed Chinese friends.
Anyway I thought I’d make a second batch for extra quality control (ie. to eat more of them). So the third taste test took place after rock climbing at our usual celebratory drinks and food, in another restaurant of course. I handed them out discreetely as part of our dessert and to take away – again they were greatly appreciated, this time by three French climbers.
Earl Grey melting moments biscuits (cookies)
I like to test bakes out thoroughly but you’d wonder we weren’t chucked out of any bars or restaurants wouldn’t you? Anyway, to cut a long story short (I know, it could have been a lot shorter and we could all have gone straight to the recipe and be in the kitchen making them by now)… yes, sometimes you just can’t stop me rambling. Oops, cutting that long story short (again), these biscuits/cookies passed the test and here’s how to make them! Hurray!
The recipe
These melting moments are based on Rose Viennese Whirls in the cookbook Nadiya’s Kitchen. But mine are naked with no filling inside or icing sugar dusted over them. All my taste testers were adamant they were best simple with no cream. And instead of rosewater, Earl Grey tea is added bringing that beautiful bergamot citrus flavour.
Earl Grey melting moments biscuits (cookies)
Preparation
Line 2 baking trays (each 30cm x 40cm/16in x 12 in) with baking paper. Prepare a disposable piping bag with a star nozzle.
Ingredients
- 250g/8.8oz good-quality French-style unsalted butter like Le Président, softened
- 100g/3/4 cup plus 2 and 1/3 teaspoons icing sugar/powdered sugar
- 246g/2 cups plain/all-purpose flour (or cake flour)
- 30g/3 tbsp and 1/2 tsp cornflour/cornstarch
- 4g/2 tsp good-quality Earl Grey tea (2 tea bags of Twinings light) – other brands might have a lighter or stronger bergamot aroma and flavour so adapt your quantities. Get a good-quality tea, so when you open the tea bag and sniff you can smell the citrus bergamot.
- 1/2 tsp baking powder
- pinch fine sea salt, to taste
Method (printable illustrated recipe)
- Cream the softened butter in a large bowl then whisk in the icing sugar little by little until light and fluffy.
- In a separate smaller bowl whisk the flour, cornflour, tea powder from your two Earl Grey tea bags (just cut the bags and add), baking powder and salt to combine.
- Then with a rubber spatula or large silicone spoon stir the flour mixure into the butter and sugar to make a dough. Don’t overmix.
- Chill in the fridge 5-10 minutes (in the bowl) if necessary. Make sure it doesn’t get too firm or it will be difficult to pipe! Massaging stiff cookie dough is no fun… If the dough’s very stiff you can just make balls and flatten them a bit.
- If your mixture’s soft enough fill a disposable piping bag (with the star nozzle) and swirl rosettes on your prepared baking tray. Around 2.5 to 4cm/1 to 1.5 inches is a nice size. They spread out in the oven so keep some space between them (about 2.5cm/1in).
- Chill in the fridge 20 minutes. Preheat your oven to 170°C/340°F (static non-convection oven) or 150°C/300°F (fan-assisted).
- Bake in the middle of the oven (one tray at a time if you have 2) for 9 to 14 minutes, depending on your oven. I like them a little golden around the edges (some like theirs very pale). They’ll be soft when they come out so let them cool 5 minutes on the tray then take off the tray and place on a wire rack to cool completely.
Earl Grey melting moments biscuits (cookies)
Eating and storing
They’re quite delicate so treat these biscuits gently and they can even go out on trips (if any break they’re still delicious). Store in a metal tin or airtight jar where they’ll keep up to 4 or 5 days, possibly more…
Earl Grey melting moments biscuits (cookies)
Love these little treats. I’ve just come back from a short holiday in beautiful Sicily where I did manage to make some cakes! Some photos are on my instagram account. And I’ve been climbing harder so some skin came off my finger. Okay, what I’m trying to say is oops I haven’t posted much lately and I didn’t draw the recipe (update: until now – March 2020!). Anyway do have an Earl Grey melting moments biscuit and cup of tea. 🙂
Farewell for now sweet reader and hope you’re having some lovely summer or winter holidays, or just a great weekend! Happy baking and eating! 🙂 Lili x
lili's cakes 
Storing instructions???? I think these cookies would vanish Lili! How wonderful to add the bergamot from
my favorite tea! Wish I had some to accompany my morning cup of Earl Grey!
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Lol. Yes, the stomach is always the best storage facility. 🙂 How lovely to hear from an Earl Grey fan. Thank you and hope you can try some in baking one day. 🙂
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Ive never been a fan of the teas, but these treats look too intriguing not to try. It’ll definitely be a culinary adventure!
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Thank you, hope you’re tempted to embark on the adventure 🙂 By the way, I don’t actually drink tea or coffee, just put them in cakes!! 🙂
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Oh gosh- These are gorgeous, Lili!!! Glad to have found your blog!!! They look perfect!!!
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Thank you Roxanne! So happy you like these biscuits and the blog. Love your blog! 🙂
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I finally got around to making these and they were absolutely delicious! My dough was a bit too stiff to pipe (I tried! But I was running out of time and patience!), so I just made little balls and baked them. They were delightful, I’ll definitely make them again. 🙂
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That’s great Rebecca – I’m really happy you enjoyed them so much! I have a friend who made them and said the same thing about the dough being stiff (maybe I’ll make a note of that on the post asap – perhaps it’s not necessary to put it in the fridge if you’re not living in warmer Barcelona like me…?).
Anyway, your biscuits sound perfect as they are and thank you so much for letting me know how they turned out. Really makes my day! 🙂 x
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can It be stored in airtight Tupperware up to 2 weeks?
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Hi Regina, yes they should keep up to 2 weeks in airtight tupperware. 🙂 👍
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Trying to figure out what I did wrong. I followed the instructions, used the same ingredients, and still have a puddle of cookie on my tray 🤔
Not sure if it may be my altitude being in the Rocky Mountains
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Hi Courtney, sorry to hear that.
You mention in your comment on Instagram that you used corn flour instead of cornstarch so this would be the problem. In the UK, cornflour is the equivalent of cornstarch, which is why I give both names ‘cornflour/cornstarch’ or in the illustration ‘cornflour (cornstarch)’ and it’s very fine, white and powdery – sorry if that was confusing. If you used the yellow grittier and oilier corn flour this would give you a greasier cookie.
The problem could also arise if you don’t use butter that is good-quality French-style.
And were the cookies very soft when you put them in the oven? Maybe it would help to do that step where you briefly place the dough in the fridge to firm up, for a longer time before shaping the cookies.
From what I’ve read, at high altitude it could be helpful to increase the oven temperature slightly and add a little extra flour.
Anyway, thanks for the feedback and hope that helps for next time. Such a shame.
P.s. By the way, imperfect cookies are great recycled in bread pudding!
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Hello, thank you for the recipe! I love that the flavour of the tea is still prominent after baking. I only wish the sizes were more consistent (my fault entirely), do you happen to have tips on piping? Thank you!
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Thanks so much for the feedback Hannah! I’m so happy you found the flavour was prominent. Yay!
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I’m not really a piping expert (I tend to prioritise flavour and texture) but these are the things that helped me: practice and consistency – for each cookie keep piping bag at same angle, same distance from tray, same pressure on bag, and count 1,2,3 (and maybe 4). Twirl a little to the right to finish and lift. And don’t pipe in a hurry or a fluster. 😁 Hope that helps. Thanks again for your kind comment about the recipe – made me happy!
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Just made this recipe and it already tastes amazing even when not baked. Cookies are waiting in the fridge to be baked. I find that when the dough is a bit too stiff to pipe, it helps to fill your piping bag with only a small amount of dough. That way you can easily put more pressure on the bag. I used a 2D piping tip which makes lovely roses. Thank you so much for the recipe! Greetings from Belgium.
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Thanks so much for the feedback Kirsten and for sharing that helpful tip about the piping bag and nozzle! A few people have found the dough a little stiff – maybe the humidity in Barcelona made my dough softer? Would love to see your lovely roses and so happy you liked the flavour. Greetings to you in Belgium from Barcelona! 😊🙋♀️ x
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