Earl Grey Tea Biscuits Recipe

What’s better than dipping a biscuit in your tea? A tea flavoured biscuit, that’s what. DOUBLE Earl Grey. If you can’t get enough of your favourite tea then this is the ideal accompaniment and if you’ve a friend who goes mad for a particular blend this is such a thoughtful gift! When making biscuits for dipping, I always slightly over bake for a crisper edge so they don’t completely disintegrate on entering the mug… Remember though that these will harden while cooling so they will still be soft when they come out of the oven. Golden brown edges are enough for these little dudes. Sprinkle with caster sugar while cooling for friends with a mega sweet tooth… 

Makes 10


250g salted butter

3 or 4 Earl Grey teabags

50ml milk

140g caster sugar

325g plain flour

1 egg, beaten

1tsp vanilla paste



1.   Melt the butter in the microwave and empty 2 or 3 of the tea bags into it. Stir to distribute evenly and then leave to set in fridge. Warm milk gently in microwave and add a teabag to infuse (not opened!) Once both are cooled you can bake!

2.   Rub together the butter and the flour until you have a fine breadcrumb like texture.

3.   Stir in the sugar and vanilla paste and then the egg. Add the milk until the dough comes together. Cling film and then chill in the fridge for 30 minutes.

4.   Roll out until a thickness of about 2cm and cut out whatever shapes you fancy- tea bag shapes welcome!

5.   Chill in the fridge to harden up again (to keep their shape) while the oven preheats to 160c (180 fan). Bake for 10-12 minutes until they’re golden brown. Leave to cool and harden on a baking tray

6.   Dip in TEA!

Salted Caramel Melty Middle Cookies Recipe

These wicked cookies have a super easy way of getting a gooey middle- Rolos! If you wanted more of a challenge you definitely could make your own caramels and freeze them into blobs before popping in the middle of the dough but for those times when you just want a little twist on a classic, Rolos will always do the job well. This is also just a great choc chip cookie recipe so up the chocolate chunks if you wish and be liberal with the sea salt on top.

Makes 10


160g salted butter, softened

160g light soft brown sugar

2tsp vanilla paste

1 egg

230g plain flour

½ tsp bicarbonate of soda

1 tsp salt

150g mixed chocolate chunks

1 roll of Rolo’s- frozen

sea salt flakes (for the top)



1.   Line a couple of baking trays and whip up your butter and sugar until really light and fluffy- probably around 5 minutes with an electric mixer.

2.   Beat in the egg and vanilla paste until fully incorporated. Sieve in the flour and bicarb and slowly mix through. Chuck in the choc and do the same adding the 1 tsp salt in too.

3.   Grab tbsp. of the dough and roll into balls. Smush in a rolo into the middle of each one and add a sprinkle of sea salt on the top. Leave the chill in the fridge until hard.

4.   Preheat the oven to 190c and bake for around 10-12 minutes for perfectly crunchy edges and the gooey middles. Leave to harden on the tray before transferring to a cooling rack. After about 10 minutes cooling, they’re at the perfect temperature to eat!