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Recipe: Chocolate lady grey biscuits

KATRINA MEYNINK
Last updated 13:05 27/02/2013
Choc biscuit
PICK-ME-UP: Lady Grey and chocolate chip biscuits.

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Around 3pm each and every day I find myself wanting a cup of tea and "something". Sadly in my "freelance office" and most offices, the tea trolley is absent meaning we are left wildly hoping someone will bring us a cuppa. But that itself brings risk: dishwasher tea that is insipid and grey in colour; builder's tea that is more sugar than tea; the insipid fruit tea that is usually a supermarket giveaway and the worst - the repeat offender. Some people boast that they can make 10 cups of tea from one bag - you'll find them hanging out the used ones to dry - and it's people like these who are responsible for the lack of afternoon productivity.

NEED TO KNOW

Main ingredient Chocolate
Type of dish Pudding
Course Snacks
Cooking time <30 min
Serves/makes 25 cookies
Special options None

When faced with a life sans tea lady, I suggest you hoard some of these in your bag. The chocolate takes on the flavour of the tea beautifully. Best of all, you'll be assured a tea and "something" fix in one, and any you are willing to give away will ensure steadfast office compatriots. It's a win-win.

You can store leftover dough in the fridge for two days before using. Biscuits are best eaten on the day of baking.

LADY GREY & CHOC CHIP BISCUITS

 110g unsalted butter, room temperature
120g light brown sugar
100g caster sugar
2 eggs
1 tsp vanilla extract

2 tbsp loose-leaf Lady Grey or Earl Grey tea

280g plain flour
pinch salt
1 tsp bicarbonate soda
200g chocolate and white chocolate chips

1. Preheat the oven to 180C.

2. Cream the butter and sugars together for 3 minutes or until pale and thick.

3. Gradually add the eggs and vanilla. Add the tea leaves, stirring gently to combine.

4. Sift in the flour, salt and bicarbonate soda. Add the chocolate chips and stir to incorporate.

5. When the dough comes together, spoon dessert spoonfuls of mixture onto a baking tray lined with baking paper, leaving 5-8cm between them.

6. Bake in batches for 10 - 15 minutes or until lightly brown.

7. Remove from the oven and allow to cool for 10 minutes on the tray before transferring to a wire rack to cool completely.

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