Chocolate and Early Grey Buscuits

Chocolate and Early Grey Buscuits
Some people like to dip their biscuits in tea, Magdalena cuts out the middle man and just combines the two!
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Chocolate and Early Grey Buscuits


  • 300g plain flour
  • 200g soft unsalted butter
  • 2 egg yolks
  • 100g icing sugar
  • 2 tsp orange zest
  • 2 tbsp of cocoa
  • 2 tbsp Earl Grey tea leaves
  • Orange marmelade

How to make

  1. In a coffee grinder, pulse Earl Grey tea until a fine powder
  2. Mix all the ingredients together, until it forms a dough - leave to rest in the fridge for at least 2 hours, ideally overnight
  3. Roll out to a thickness of 3mm and cut out into what ever shape you like (make sure you have an even number, the biscuits will be sandwiched together)
  4. Cut a little hole in the middle of half of the shapes
  5. Heat the oven to 180c and bake the biscuits on trays pre-lined with greaseproof paper for around 8-10mins
  6. Leave to cool completely on a wire rack - then spread the marmalade on half of the biscuits and sandwich together

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