Lemon & Earl Grey Cookies Dipped in White Chocolate
Relaxing afternoon tea with delicious lemon and earl grey cookies, dipped in white chocolate and decorated with earl grey tea leaves.
Could there be anything better?
These cookies are so yummy. I served them with coffee and tea to friends and they loved them! The leftovers were kept in the freezer, but those didn’t last long.
While I was making this video I wanted to find some very relaxing piano music to go with it. I think I succeeded. I almost fell asleep a couple of times while video editing with this music in the background! 😂 So calming!
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.
Lemon & Earl Grey Cookies Dipped in White Chocolate
Makes about 30
1 cup salted butter at room temperature
1/2 cup sugar
1/2 cup powdered sugar
1 tsp vanilla sugar (or use vanilla extract)
Zest from 1 lemon
2 tbsp earl grey leaves
2 cups flour
1-2 tsp water
100g white chocolate
A few pinches of lemon zest and earl grey tea leaves
Mix together butter, sugar and powdered sugar.
Zest the lemon.
Run 2 tablespoons of earl grey tea leaves through a mini blender, until it’s a powder. You can also try doing this in a mortar. If you don’t have tea leaves, you can use the powdered tea from an earl grey tea bag instead.
Add the vanilla sugar, lemon zest and powdered earl grey to the butter mix, and mix well.
Add the flour and mix until everything comes together well as a cookie dough. You may need to add a little water for this to happen.
Grab 2 sheets of cling film and spoon half the cookie dough mixture out on each. Use the cling film to shape the cookie dough into a round log or a square. When you’re happy with the shape, leave in the fridge overnight or at least 4 hours, until hardened.
When the cookie dough is hardened, take it out of the fridge and cut into about 5-8mm thick cookies. If they crumble a little while slicing, just reshape them. They’ll turn out fine once they’ve been in the oven. Space out the cookies on a cookie tray and bake in a preheated oven at 180 for 10-12 minutes, until lightly golden brown. Let the cookies cool completely.
Create a bain marie by pouring boiling water into a pot and putting a bowl larger than the pot over it. Break the white chocolate into the bowl and wait 5-10 minutes. Take the bowl off of the pot and set the pot aside. Stir the chocolate, it should be completely melted and smooth.
Take a cooled off cookie and dip it in the chocolate, let it drip off, then place on grease proof paper. Repeat with the rest of the cookies. Sprinkle a pinch of lemon zest or earl grey tea leaves over the chocolate on each cookie. Place the cookies in the fridge for 30 minutes to let the chocolate harden. Serve and enjoy with a cup of tea!
You can keep the cookies in the freezer. They’ll stay crunchy and the chocolate won’t melt.
I can’t wait to hear what you all think about these!
Music by Steven O’Brien.
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