You know what goes great with your afternoon cup of tea? That’s right, more tea! Also cookies.
Earl Grey and lemon is a combo that just works in my opinion, and I think it does so especially well in these cute little thumbprint cookies, balancing the tart flavours with the sweet, and providing an excellent jammy-to-crunchiness-ratio. And I think the little flecks of tea make them look extra pretty.
Additional bonus: They’re also great for 20-something (or any age, really) singles like me that want homemade cookies but don’t want to end up with half a box of stale cookies at the end of the week – just use the small batch recipe that’ll give you about six cookies. (And you have to invest maybe five minutes of actually working time on them.)
(P.S.: I tried to do a specific shape for the indents instead of just a generic round one, which kind of failed – now they just look interestingly shaped. I kind of like it though. Gives them an air of mystery?)
115 g (4 oz) butter
55 g (1/4 cup) sugar
125 g (1 cup) flour
50 g (1/2 cup) ground almonds
1 pinch of salt
5 tsp ground earl grey tea leaves
10 tbsp lemon marmalade
22 g (1 1/2 tbsp) butter
10 g (2 tsp) sugar
25 g (3 tbsp+1 tsp) flour
10 g (5 tsp) ground almonds
1 tsp ground earl grey tea leaves
1 small pinch of salt
2 tbsp lemon marmalade
1. Preheat oven to 175C (350F). Cream together butter and sugar until fluffy.
2. In a seperate bowl, stir together flour, almonds, earl grey and salt. Add to wet ingredients and mix until combined.
3. Form dough into a roll, wrap in foil and refrigerate for 30 minutes (or put in the freezer for 10).
4. Slice the dough into even portions. Roll each into a ball, flatten and make an indent in the middle. Fill with the marmalade. (For easier filling, warm the marmalade a bit first and then give it a good stir.)
5. Bake for around 15 minutes (or until the edges are slightly browned).