Earl Grey tea Christmas cookies
With the holidays just around the corner, it’s time to start thinking about recipes for the Christmas and New Year’s Eve feasts. Here’s a recipe for Earl Grey Christmas tea cakes, perfect for enjoying with tea or coffee at the end of a meal, or as an afternoon snack. With their Christmas wreath look, you’ll be perfectly in tune with the theme!
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Preparation 20 min
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Baking 20 min
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Servings 12
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Level Débutant
Ingredients
Tea Cookie Mix
Red icing
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Tip
When icing cupcakes, leave them upside down to remove excess chocolate and avoid drips when you turn them over.
Preparation steps
Appareil au thé
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 20 min
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Glaçage rouge
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Earl Grey tea Christmas cookies
With the holidays just around the corner, it’s time to start thinking about recipes for the Christmas and New Year’s Eve feasts. Here’s a recipe for Earl Grey Christmas tea cakes, perfect for enjoying with tea or coffee at the end of a meal, or as an afternoon snack. With their Christmas wreath look, you’ll be perfectly in tune with the theme!
Tip
When icing cupcakes, leave them upside down to remove excess chocolate and avoid drips when you turn them over.
Ingredients
Tea Cookie Mix
- Flour : 150 grams
- Corn starch : 30 grams
- Caster sugar : 100 grams
- Unsalted butter : 20 grams
- Milk : 15 centiliters
- Eggs : 2
- Baking powder (Sachet) : 1/2
- Earl grey black tea (Sachet) : 1
Red icing
- White chocolate : 110 grams
- Red food coloring : 1 pinch
Preparation steps
Appareil au thé
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Heat the milk in a saucepan over medium heat, infusing the tea for around ten minutes.
Remove the tea bag and set aside. -
Place the sugar and egg yolks in a bowl. Beat vigorously with a whisk until the mixture whitens.
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Add the tea-infused milk a little at a time, followed by the dry ingredients: flour, cornstarch and yeast (6 grams), also a little at a time.
Finally add the melted butter and mix until smooth. -
Beat the egg whites until stiff.
Gently fold into the batter using a pastry blender. -
Fill the moulds with the tea mixture and bake at 180 degrees Celsius for 20 minutes in a fan oven.
- Temperature: 180°C
- Heat: rotary
- Baking time: 20 min
Glaçage rouge
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Melt the white chocolate in a bain-marie.
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When completely melted, add the red colorant.
Mix well. -
Dip each cupcake halfway into the chocolate. Sprinkle with golden sugar, stars and sugar sprinkles.
Place in the fridge until the chocolate hardens.