I can honestly say I never thought that tea leaves in baking would, or could, result in deliciousness. I was pretty wrong about that. The cookies have a delicious lemon flavour and then after a few seconds the tea starts to shine through. If you don’t like tea, or the caffeine that comes with them, you can always substitute it for a herb like rosemary or sage. That or have it without anything at all and I promise you it will still be delicious.
It would appear today is a lazy day, so you know what? This is me, over and out. Enjoy your tea in a cookie!
Earl Grey And Apricot Thumbprint Cookies
Adapted from Five O’Clock, A Tea Blog
- 115g butter
- 1/4 cup sugar
- 1 cup flour
- 1/2 cup ground almonds
- 1 pinch of salt
- 4 tsp ground earl grey tea leaves
- rind of 1 large lemon
- 10 tbsp apricot jam
Preheat oven to 175˚C. Cream together butter and sugar until fluffy.
In a separate bowl, stir together flour, almonds, earl grey, lemon rind and salt. Add to wet ingredients and mix until combined.
Form dough into a roll, wrap in foil and refrigerate for 30 minutes (or put in the freezer for 10).
Slice the dough into even, small portions. Roll each into a ball, flatten and make an indent in the middle. Fill with the marmalade. (For easier filling, warm the marmalade a bit first and then give it a good stir.)
Bake for around 15 minutes (or until the edges are slightly browned).