These tea bag cookies make a sweet gift, an impressive little accompaniment to tea with friends, or a cute, edible Christmas decoration to hang off the tree!
The perfect homemade present to package up with a tea bag tin or wooden tea box. This recipe makes 40 cookies give or take. The final number depends on how big you make your tea bag cookies and many you eat before wrapping them up and give them away!
You can use any black tea fusion to make this recipe. Currently, our personal favourite is Gingerbread tea! However, please note that this tea blend contains nuts. For a nut-free version, Earl Grey tea works just as well.
Adding the tea leaves will not only imbue the cookie with beautiful gingery-almond aroma and flavour, but leave a beautiful bespeckled effect on your cookies!
- 250 grams plain flour
- 90 grams cold unsalted butter, diced
- 15 grams of gingerbread tea
- 85 grams icing sugar, sifted
- 1 egg
- 1 teaspoon vanilla extract
- A pinch of salt
- 100 grams dark chocolate, milk chocolate, and white chocolate (distribute according to your personal preferences)
- Optional: dehydrated raspberries, pistachios & sea salt flakes for decoration
You will also need:
- Food processor
- Large bowl
- Small bowls
- Parchment paper
- Cling wrap
- Rolling pin
- Kitchen string or bakers twine
- Custom tea bag tags (or DIY your own using paper & penmanship)!
- Place the butter, tea leaves and flour in a food processor. Pulse until you have a sandy mixture and the crush tea blends is well dispersed throughout.
- Transfer the mixture to a large bowl. Add in the icing sugar, egg, vanilla extract and salt.
- Mix the ingredients with your hands. Then place the mixture onto a work surface (dusting it with flour beforehand) and knead until you have a smooth dough.
- Wrap the dough with cling wrap and let it rest in the fridge for 30 minutes.
- Place the chilled dough on parchment paper, lightly dust it with flour, and roll it out with a rolling pin until is 5 mm thick.
- Use paper to draw out the shape of a tea bag (using that as a guide) or freehand cutout tea bag shapes in your dough using a knife.
- Use a decorating tip or a straw to poke a hole at the top.
- Put the cookies in the fridge for 30 minutes and preheat the oven to 175 degrees C.
- Bake for 11-12 minutes or until slightly golden. Then allow the cookies to cool at room temperature.
- In the meantime, put your chocolates into individual small bowls and microwave them at 30-second intervals. Stir frequently until the chocolate has completely melted.
- Dip the tea bag cookies halfway in the melted chocolate and put them on a baking tray lined with parchment paper or on a cooling rack. Optional: before the chocolate-dipped end of the cookie is completely cooled, sprinkle on top your choice of topping! Dehydrated raspberry bits, crush pecans or sea salt flakes are all excellent choices.
- Place the cookie in the fridge for 10-15 minutes or until the chocolate hardens.
- Cut a piece of string (about 20 cm/ 9 inches long). Thread the string through the hole.
- Use a glue stick to cover the blank side of your tag. Place the two loose ends of the thread onto the sticky paper and fold it in half securing the two thread ends inside.
- Enjoy these cute tea bag cookies!