EARL GREY COOKIES RECIPES
EARL GREY SHORTBREAD COOKIES RECIPE | CLAIRE ROBINSON ...
Provided by Claire Robinson
Categories dessert
Total Time 57 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 2 dozen
Number Of Ingredients 6
Steps:
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
EARL GREY TEA BREAD RECIPE - BBC FOOD
Dried fruit is plumped up by being soaked overnight in Earl Grey tea. After that it’s a quick stir-together job and a couple of hours later, voila, the perfect tea loaf. Equipment: You will need a 900g/2lb loaf tin.
Provided by Mary Berry
Prep Time 12 hours
Cook Time 2 hours
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.
- Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.
- Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.
- Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes.
- Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.
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EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST ...
Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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Reviews 5
Total Time 1 hours
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- To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
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From tablespoon.com
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