June 01, 2014

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White Chocolate and Earl Grey Cookies

You might have seen Heston Blumenthal's new programme on Channel 4, 'Heston's Great British Food'. A couple of weeks ago the programme was on Afternoon Tea, and he did some incredible things (as always) with food, and tea! Heston created a usable and edible white chocolate teapot which he filled with earl grey tea. The heat of the tea melted some of the inside of the teapot, resulting in a white chocolate infused earl grey tea. Mmmm.
Now, there's no way I could make an edible white chocolate teapot, but the flavour combination of white chocolate and earl grey seemed intriguing, so I thought about combining them in the easiest way possible - in cookies! I'm not the world's greatest, or neatest baker. I'm pretty good about making things taste lovely, but they always look a little rustic, and I'm certainly no food styler either for awesome photos! But they do taste amazing and were super easy to make, so here's the recipe....
WHITE CHOCOLATE AND EARL GREY COOKIES:
Should make around 12 cookies, depending on how much cookie dough you eat! :)
INGREDIENTS: (I still work in old money when I'm baking...)
  • 4oz slightly salted butter,
  • 4oz caster sugar,
  • 2 tblsp condensed milk
  • 1 pack white chocolate chips (about 4oz)
  • 6oz self raising flour
  • tea from 1 - 1.5 earl grey teabags, or about 4g finely, finely, ground Duchess Earl Grey tea. 

METHOD:

  1. Pre-heat the oven to around 170C, or gas mark 4-5.
  2. Weigh out all the ingredients.
  3. Cream together the butter and caster sugar, then mix in the condensed milk. Make sure the mix is nice and smooth. I hand mix, it takes longer, but it's better in later steps!
  4. Add the flour and mix in. I often use my hands for this bit!
  5. Add the chocolate chips and earl grey tea leaves - mix in using your hands. If you don't like getting sticky then you can use a mixer, but I like to use my hands so the chocolate chips don't get all broken up in the blender.
  6. Make sure the tea and chocolate chips are well mixed in.
  7. Roll the cookie dough into twelve equal sized balls.
  8. Line a baking tray with greaseproof paper, and place six cookie dough 
    balls on the trays, pressing them down a little. They'll spread quite a bit in the oven. Cook on the top shelf of the oven for 15-20 minutes until the edges of the cookies start to brown. They will still feel quite soft when you take them out of the oven, but this means that when they cool they'll be soft in the middle!
  9. Cook the other six balls in the same way.
  10. If you can, leave the cookies to cool before enjoying. I don't blame you if you can't!

See? How easy and yummy was that! I'd love to see your pics over on Facebook if you make them! :)

 


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