Chocolate Dipped Green Tea Biscuits
Tea isn’t just for drinking, its great as an infusion and used in cooking too!
My favourite tea is green tea, and my everyday preference for a hot tipple, is Clipper Organic Green Tea, loving the subtle flavour – not too strong for an everyday tipple, so because I like the flavour to be a little restrained in these biscuits, this is what I normally use in the batter.
Having said this, it’s not the only tea I’ve used in this biscuit, and if you prefer a stronger taste in the biscuit, go ahead and use whichever tea you like best!
It’s always nice to change it up, and I’ve been known to go down the Earl Grey Tea route and even used fruit teas to change up the flavour profile.
Playing with different tea flavours are fun.
Go on, give it a go and enjoy your sweet life!
What You Need
175g Plain Flour
100g Butter – Softened
50g Castor Sugar
1 Tbsp Green Tea Leaves – I used 3 Clipper Organic Green Tea Bag
½ Tsp Vanilla Extract
100g Dark Chocolate
Just open the chosen tea bag and measure it out
How It’s Done
Heat the oven to 160c
Cover an oven tray with some non-stick baking parchment
Remove the tea from the tea bags and place the tea into a non-stick stick frying pan.
Turn the heat to low and heat the tea in the dry frying pan for 60 seconds, making sure to shake the pan occasionally so the tea doesn’t catch on the bottom of the pan – See Tip Box
Heat the loose tea in the dry frying pan
Place the heated tea and the flour into a food processor and whizz it up until the tea is broken down and you are able to see the bits of tea throughout the flour.
Whizz the flour and tea leaves until specks of the tea can be seen
Set the flour mixture aside until needed.
Place the softened butter, vanilla and the castor sugar into a bowl and beat with an electric mixer until it becomes pale in colour and light in texture
Beat the sugar and softened butter until Pale and slightly fluffy
Add the flour and tea mixture to the creamed butter and sugar and beat it in until it starts to come together into small clumps
Tip it out onto a work surface and bring it tother with your hands, working until it comes together into a ball of dough
Work the dough for a minute or two, before rolling out – Don’t use flour to roll out the dough as it will become way too dry and inedible. – It will come together even if it takes a minute or two
Roll out the dough too around 3mm – ish – See Tip Box
Roll the dough out to around 3mm thickness
Use a 2 ½ inch fluted cutter to cut out the biscuits, rolling up and re-using the dough to cut out as many biscuits as possible from the dough
Place the biscuits on the prepared tray and place the tray in the hot oven
Bake on 160c for 20 minutes until the biscuits only just start to change colour.
Lay the biscuits on to a tray covered with non-stick baking parchment
Once baked, remove from the oven and let then cool on the tray until completely cold.
Once the biscuits are cold, chop up the dark chocolate and melt:
- in the microwave by heating in 30 second bursts in the microwave, mixing in-between bursts, until the chocolate has melted. – Be careful not to overheat the chocolate as it will burn and be unusable.
- Over water – Place a saucepan of water on the heat and sit a heat proof bowl on top of the saucepan – make sure the bowl doesn’t touch the hot water
Add the chopped chocolate to the heat proof bowl and let it gently heat up until the chocolate has melted – stirring occasionally to help it melt evenly.
Dip the cold biscuits in to the melted dark chocolate
Let the chocolate cool a little for a couple of minutes
Dip the edge of the cold biscuit into the melted chocolate and once dipped, lay the biscuits back onto the covered tray until the chocolate has become cold and set.
Tip Box
The Tea – 1) My favourite everyday green tea is Clipper Organic Green tea, so this is what I used in this recipe.
2) I have used different types of tea in these biscuits, and it’s worth experimenting with other flavours including fruit teas.
Heat the tea – Heating the tea in the dry frying pan brings out the oils and helps to infuse flavour into the flour.
Rolling out – Keeping the dough to around 3mm-ish, is a good thickness for the biscuits, but done get too precious about the thickness, just making sure they aren’t too thick.
