I know it’s been a whilst since I posted a craft blog. I’d taken some time off over Christmas and my lastest project has taken longer than I anticipated. But rather than cram a quick and easy project in beforehand I’ve been focusing on this one. It’s not quite ready to go up on the blog yet, I hope to have it up over the next couple of days.
I made these tea bag shortbread biscuits to go into my latest project. So here’s a sneak peek of my project and the recipe!
To make the biscuits I adapted this recipe from the BBC (for those of you who want to make a glutenous version).
- 125 grams 4oz butter
- 55 grams caster sugar
- 180 grams gluten free flour of your choice
- 2 grams of guar gum
- 100 grams of good quality dark chocolate
Cut out tea bag tags and glue string to the back.
Cream the butter and the sugar together until smooth.
Add gluten-free flour and guar gum and mix until dough forms.
Roll out dough about 5mm thick on baking paper and cut out into tea bag shapes (template attached). Using a skewer place a hole in dough in the desired position for your tea bag string. The beauty of the lack of gluten in the recipe means that you can’t overwork the dough! You can continue to re-roll it until it is all used.
Pre-heat oven to 190 degrees celsius.
Put cookies onto a baking sheet and refrigerate them for 15 to 20 minutes.
Bake for 8 to 10 minutes or until golden brown. When cooked remove from oven and allow to cool.
Placing a bowl containing the dark chocolate over a pot of simmering water, melt chocolate.
Dip cooled cookies into the chocolate and place on baking paper. Place in the refrigerator until set.
Tie on your tea bag string and tag.