Baking ‘FEVER’ishly lavender and Earl Grey kisses

2019-05-15 06:00
PHOTO: food24

PHOTO: food24

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• 3 Earl Grey tea bags

• 60 ml boiling water

• 250 g soft butter

• 125 ml icing sugar

• 560 ml cake flour

• 125 ml cornflour

• 10 ml baking powder

• 5 ml vanilla essence


• 500 ml icing sugar

• 60 ml soft butter

• 5 ml lemon juice

• 15 ml dried lavender, chopped

• a few drops of purple food colouring

Method (12 to 15 minutes)

1. Put the tea bags 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 tea bags 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 cling film 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 to 15 minutes or until golden brown.

6. Transfer to wire racks and cool completely.

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

8. Spread the icing on half the biscuits and top with the remaining biscuits. Store in an airtight container. — Food24.


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