What’s Your Cup of Tea? Lady Grey Tea Chocolate Chip Cookies
Never mind your cup of tea, what’s my cup of tea? Nothing! I don’t drink tea, I am the worlds worst English person. Yes you read correctly, I don’t drink tea. I haven’t had a cup of tea since 1983 when my dear old mum swapped my dinky bottle for a grown up cup. Tea just didn’t taste the same in a cup so that was the end of my tea drinking career.
That makes this months Sweet Adventures Blog Hop a little tricky, as the theme is tea. Thanks to our host JJ at 84th&3rd who is hosting this month and is also an avid tea drinker. I think this theme is her idea of heaven.
My first thought was to skip this month, but I’m not one to say no to a challenge, so I set to work on Google. How on earth could I bake with tea? To my surprise tea is quite commonly used in recipes. Green tea mainly, but some recipes also contained Earl Grey.
As I should be an avid tea drinker I thought I would give a nod to the Motherland and go with a British tea rather than the Asian variety. That got me thinking about a good friend of mine. In my first year at uni I shared a flat with an Italian who was also half English. She had lived all of her life in Tuscany, and I firmly believed she was more Italian than English, until I discovered her tea drinking habits. On her return to Italy, of course I had to visit and as with all good guests I had to take a gift to thank the family for their hospitality. And can you believe what was requested? I had to fill my case with Lady Grey Tea, from that particular English tea brand that was difficult to find in Italy.
If I was a tea drinker, I’m sure I’d be one of those tea drinkers that dunks bickies in my brew and they would definitely have to be chocolate bickies, which led me to this idea. This post is dedicated to my Italian friend, If I could have a cup of tea with her today I would serve it with Lady Grey tea, chocolate chip cookies.
I have to confess the making of the cookies made me a little queasy. Although it’s entirely psychological, dunking four tea bags in warm milk is definitely not my cup of tea. Once cooked however, the slight citrus hint in the Lady Grey, and of course the chocolate chips made for rather tasty cookies.
I based this recipe on a couple of Heston Blumenthal recipes. I reduced the sugar content as I thought they would be a bit sweet, as it happened, they are still quite sweet and next time I would probably reduce it even further. I also made the chocolate chips as Heston suggested, but next time I don’t think I’d bother.
The recipe said it would make about 20 cookies but at the recommended 40g the cookies were huge, so I reduced the next batch to 30g, they were still too big. Finally I settled on 20g. With all that experimenting I made 40 cookies from the one batch of dough. Next time I think I might halve the recipe.
100ml pure cream
15g golden syrup
100g dark chocolate (minimum 60% cocoa solids) broken into pieces
100ml whole milk
5 Lady Gray tea bags
400g plain flour
5g baking powder
5g bicarbonate soda
400g caster sugar
2 medium eggs, lightly beaten
15g vanilla bean paste
To make the chocolate chips (if you are going to, otherwise buy 200g of choc chips) gently heat the cream in a pan and stir in the golden syrup until it has dissolved. Bring the cream to just under boiling point then remove from the heat and stir through the dark chocolate pieces.
Pour the chocolate mixture onto a baking tray and spread out until it is about 5ml thick. Allow it to set to room temperature and then freeze until ready to use. Just before making the cookie dough, remove from the freezer and chop into small chunks. Keep frozen until ready to use.
Begin by heating the milk in the pan until simmering and infuse 4 Lady Grey teabags for five minutes until the milk turns the colour of tea. To start the cookie dough, empty the contents of the remaining tea bag into a bowl with the butter and sugar and mix in a stand mixer until creamed together. Once light and fluffy add the beaten egg gradually so the mixture doesn’t curdle and continue to mix until well combined. Add the vanilla bean paste and continue to mix until combined.
Remove the tea bags from the milk and pour the milk gradually into the butter and sugar mix. Continue to mix in the stand mixer until well combined.
Sift flour, salt, baking powder and bicarbonate of soda into a bowl then gradually add to the cookie dough mixture until combined. Finally, add the chocolate chips and fold through the mixture.
Heat the oven to 190 degrees Celsius. Portion the cookie dough mixture into 20g portions, roll into balls and place onto the baking tray. I baked the cookies in batches of 6 per tray, any more and the cookies will stick together. Cook in batches for 10-12 minutes. You may need to switch the trays around after 6-8 minutes. The baking time varied depending on the size of the cookies and how cold the mixture was. You may need to refrigerate the mixture between batches if it is getting too soft.