Baking ‘Fever’ishly — Lavender and Earl Grey kisses

2019-03-13 06:01


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• 3 Earl Grey teabags

• 60ml boiling water

• 250g soft butter

• 125ml icing sugar

• 560ml cake flour

• 125ml cornflour

• 10ml baking powder

• 5ml vanilla essence


• 500ml icing sugar

• 60ml soft butter

• 5ml lemon juice

• 15ml dried lavender, chopped

• A few drops of purple food colouring

Method (12-15 minutes)

1. Put the teabags in a mug and add the boiling water. Set aside to steep.

2. Put the butter and icing sugar in the bowl of a food processor and mix until creamy. Sift the cake flour, cornflour and baking powder over the butter mixture and stir with a wooden spoon until combined.

3. Remove the teabags from the water and add half the tea to the dough (set the other half aside). Add the vanilla essence and mix well. Shape the dough into a ball, cover with clingfilm and chill for 30 minutes.

4. Preheat the oven to 160°C. Line two large baking sheets with baking paper.

5. Roll the dough into walnut-size balls and arrange on the prepared baking sheets. Use a fork to flatten the biscuits and bake for 12-15 minutes or until golden brown.

6. Transfer to wire racks and leave to cool completely.

7. To make the icing, beat the icing sugar and butter together. Add the lemon juice, remaining tea, lavender and food colouring. Beat until well mixed.

8. Spread icing on half the biscuits and top with the remaining biscuits.

Store in an airtight container.

— Food24.


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