Early Grey Sandwich Biscuits
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Serves: 14-16 biscuits
 
Ingredients
  • **For the biscuits**
  • 100g unsalted butter, softened
  • 125g caster sugar
  • 2 large egg yolks
  • 150g plain flour
  • ½ teaspoon bicarbonate of soda
  • 3 earl grey tea bags
  • 50g candied peel, chopped (or the zet of a lemon)
  • **For the buttercream**
  • 100g unsalted butter, softened
  • 2 earl grey tea bags
  • 200g icing sugar
  • 2 teaspoons milk
Instructions
  1. Pre-heat the oven to 180°C (160°C fan assisted) and line a couple of baking sheets with grease proof paper.
  2. Beat the butter with the sugar, until smooth and light. Stir in the egg yolks.
  3. Mix the flour with the bicarb and tear in the earl grey.
  4. Combine the dry mixture with the butter mixture and mix together until combined.
  5. Stir through the peel (or zest).
  6. Roll the dough into teapspoon sized balls and space well apart on the lined baking trays.
  7. Press down on each until they are about 1cm thick.
  8. Bake for 10 minutes, then leave to cool completely on the trays.
  9. For the buttercream, beat together the butter with the contents of the earl grey tea bags.
  10. Sift in the icing sugar, start beating and pour in the milk. Beat until smooth.
  11. Spoon or pipe the buttercream onto the biscuits, sandwiching them together and pressing gently. You want them to hold together but not to crush the biscuit.
  12. Best served on the day you've made them as the buttercream will make them go a little soggy.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/early-grey-sandwich-biscuits/