My good friend Emily is the inspiration for today’s bake. She made her own version of these biscuits for a birthday party and I instantly loved their teabag shape. I decided to try adding a tea flavour to these dunkers to add a bit of spice.
For this recipe you need:
• 200g unsalted butter
• 75g caster sugar
• 200g plain flour
• 200g dark chocolate
• 6 chai teabags
• Pinch of ground cinnamon and ginger
For the decoration:
• Bakers twine
• Decorative card for tea labels
Begin by preheating the oven to 180°C. Melt the butter in a saucepan over a medium heat. Once the butter has melted add the chai teabags and turn off the heat. Leave to infuse for 10 minutes. Squeeze any liquid out of the teabags, then remove the bags from the butter.
Add the sugar and mix until they combine. Pour in the flour, ginger and cinnamon and stir until the ingredients are evenly combined.
Roll out the mixture onto a floured surface. To make the teabag shape I used a non-serrated knife and cut them by hand. If you want a more uniform look, you can draw a template on baking paper and cut around that.
Using a straw, pierce a hole near the top of the biscuit. Place the biscuits in the oven for 10-12 minutes or until golden brown.
While still warm, re-pierce any holes that have closed up during baking, and straighten up any wonky edges. Transfer to a wire cooling rack. While the biscuits are cooling, melt the dark chocolate over a bowl of boiling water. Dip the end of the biscuit into the chocolate and return to the cooling rack for the chocolate to set.
For decoration, tie bakers twine around the biscuit and add a label of your choice. Then… get dunking!
~ Laura xx ~