Earl Grey Dipper Biscuits

24 cookies

2 tablespoons Earl Grey tea leaves (previously steeped is perfectly OK)

⅓ cup organic granulated sugar

1 vanilla bean, split and seeds removed

1 teaspoon finely grated orange zest

¼ teaspoon ground cinnamon

¼ cup confectioners’ sugar

1¼ cups all-purpose flour

Pinch of sea salt

½ cup room-temperature butter, cut into pieces

½ cup heavy cream

½ cup raw sugar

Spread out the tea leaves in a small skillet over medium heat and toast until fragrant (2–3 minutes). Toss the toasted leaves into the bowl of a food processor. Cool slightly. Add granulated sugar to the bowl, along with the vanilla bean seeds (stick the pod in your sugar bowl!), and orange zest. Pulse the ingredients together to get a fine, speckled powder. Add the cinnamon, confectioners’ sugar, flour, and salt. Pulse again to combine. Add the butter and cream and pulse to form a rough dough.  

 

Spread an 18-inch piece of parchment paper on a flat surface and sprinkle half of the raw sugar around it. Turn dough out onto prepared sheet and shape it into a 9-inch log with a 3-inch diameter. Gently press down on the top of the log so that a cross-section will be more oval than round. This makes the finished cookies better suited for dipping. Sprinkle the remaining ¼ cup raw sugar over the top of the log. Wrap tightly and refrigerate for 2 hours.  

  

Preheat oven to 350º. Line two baking sheets with silicon mats. Slice chilled dough into ⅓-inch slices and place on prepared sheets, 2 inches apart. Bake until edges begin to brown slightly, (10–12 minutes). Cool on pans for 5 minutes and transfer to a wire rack to cool completely. 

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 14 / Fall 2020

Recent Recipes

Almond Cornmeal Loaf

Almond Cornmeal Loaf

Coffee Caramel Sauce

Coffee Caramel Sauce

Thai-inspired Sweet and Sour Broth

Thai-inspired Sweet and Sour Broth

Wry Smile

Wry Smile

Salted Cider Mule

Salted Cider Mule

Maine Leaf Peeper

Maine Leaf Peeper

Hibernating Honey Bear

Hibernating Honey Bear

Cuddly Cabin

Cuddly Cabin

Buckwheat Crackers

Buckwheat Crackers

Triple Walnut Vinaigrette

Triple Walnut Vinaigrette

Warm Maine Crab Dip

Warm Maine Crab Dip

Blackberry Buckle

Blackberry Buckle

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG