Melanie's Food Adventures

Time for Teabag Biscuits Infused with Moroccan Mint

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I recently came across a rather fantastic cookie cutter seller on Etsy called Sweet Savanna Cookies. Alex is truly amazing and can custom-make cookie cutters as well as having a fantastic range of cutters ready to buy. Initially, I wasn’t sure about purchasing items all the way from Australia but I have to say I’ve been seriously impressed! Great quality cutters that travelled across half way across the world in 8 days! I have doubts over the UK’s 2nd Class Post system at the best of times so heaven knows how they arrived so quick, but arrive they did.

The first cutter I was excited to use was my teabag cutter! I have wanted to make some cute little chocolate dipped biscuits for a while, so when I saw this particular cutter, I knew I had to buy one. Instead of your run of the mill plain butter biscuits, I decided to mix it up a bit and use some glorious dried Moroccan Mint leaves from Miss IntegriTea. I met Cindy from Miss IntegriTea a couple of years ago at my first BBC Good Food Show in Glasgow and we’ve kept in touch ever since. I’m a huge fan of her teas and have tasted pretty much all of them! My favourite, by far is the one I’m using here as it’s incredibly refreshing and I thought it would go brilliantly with the dark chocolate I’d planned to use in the biscuits. They’re dinky little sized biscuits, which you could bake without any additional flavour or with something like lemon, orange or coffee, and are perfect to go with an afternoon cuppa. They’d also make a great present, adding a printable teabag label from Pinterest, you’ll find some on my “Printables” board.


INGREDIENTS (makes 24 small teabag biscuits)

2-3tbsp Moroccan Mint Tea Leaves

60g Caster Sugar

170g Plain Flour

110g Unsalted Butter (softened)

1/4tsp Baking Powder

100g Dark Chocolate (broken into small pieces)


METHOD

  1. Place 2-3tbsp Moroccan Mint Tea Leaves and 60g Caster Sugar in a blender and blitz until fine (if, like me, you still have small pieces of leaves remaining then grind the remains with a mortar and pestle until fine).
  2. Tip the minty sugar mix into the bowl of your food mixer with 170g Plain Flour, 110g softened Unsalted Butter and 1/4tsp Baking Powder and mix on a low speed until everything is combined.
  3. Once combined, pop your biscuit dough onto your work surface and wrap with clingfilm, pressing into a round, flattish shape, before placing into the fridge for around 20 minutes to firm up.
  4. Remove your dough from the fridge and roll out on a lightly floured surface before using your cutter to cut out your teabag shapes and placing onto a lined baking tray. Using a metal or wooden skewer, make a small hole at the top of each biscuit. Now place the tray back into the fridge for 20 minutes (this allows the biscuits to keep their sharp shape and prevent the small holes closing back up.
  5. Preheat your oven to 180C / 170 fan / 350F / Gas 4 10 minutes before you plan to take your tray out of the fridge and then place in the oven for 10-14 minutes. Keep an eye on them, you’re looking for the edges to begin to darken. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely (if any of the holes have closed again then use your skewer while the biscuits are still warm to open them again).
  6. Once the biscuits are completely cool, place your broken-up Dark Chocolate pieces into a glass bowl and microwave until melted (check after 30 seconds and give the chocolate a good stir before heating again).
  7. Dip each biscuit into the melted chocolate, roughly 1/3 up and allow to dry (I propped mine against bowls, but you could also thread them through a metal skewer and let them dry that way. If you can find room in your fridge they’ll dry quicker in there).
  8. If you wish, thread some bakers twine through each biscuit before serving.

Hints and tips

– These can be stored in an airtight container in the fridge for 3-5 days.

– If you wish to include another flavour then add this at the beginning, along with the other ingredients.

– The uncooked biscuit dough will keep in the fridge for 2-3 days and in the freezer for up to a month.

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Melanie, Food Adventurer

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