I drink a cup of Earl Grey tea EVERY morning, my favourite hands down is the Clipper Tea blend. I’ve fallen in love with a book I received this Christmas on marshmallows so as my new baking inspiration I have created these delicious biscuits combining the two.
They are bright, fragrant and gooey! Just perfect to cheer up a gloomy wintery afternoon.
for the biscuits
260g plain flour
1 opened teabag of Clipper Earl Grey tea leaves
225g unsalted butter
65g icing sugar
1 tablespoon grated lime zest
for the marshmallow filling
1 medium egg white
50ml boiling water
135g caster sugar
15g golden syrup
Lavender food flavour, buy here
2 teaspoons natural blue and pink food colouring, buy here
50m cold water
To make the biscuits, mix together the flour and tea then set aside.
Cream together the butter, sugar and lime zest until pale and fluffy then add the flour mixture.
Line two/three baking sheets with grease proof paper.
Roll the dough into a sausage shape, about 8cm thick. Wrap in clingfilm then put into the freezer for at least an hour. Once frozen remove and slice into .6mm pieces with a VERY sharp knife.
Place onto the baking paper and space them 4cms from each other.
Preheat the oven to 200C/ 400F/gas mark 6 and bake for 10-12 mins or until golden brown.
Cool on a wire wrack.
To make the filling, whisk the egg white into stiff peaks with an electric mixer then set aside.
Pour boiling water into a bowl and sprinkle over the gelatine, soak then whisk until fully dissolved.
Combine the sugar, golden syrup and cold water to make a soft ball sugar syrup then add the dissolved gelatine. Then add the gelatine mixture to the egg white, by slowly pouring the mix into the egg whites on a medium speed. Turn up the speed once all is combined, it will turn glossy. Keep mixing until it has doubled in size or for around 6 minutes. it should be the consistency of lightly whipped cream. Next add a few drops of the food colour to create the perfect purple and the lavender flavour.
Once made, lay half the biscuits upside down on the cooling wrack, spoon the marshmallow fluff onto the backs of them. Place them in the fridge for 5 mins to allow to harden a little then add the tops.