Can I use bagged tea instead of loose-leaf tea?

Loose leaf tea usually has a better flavor payoff, but both will work fine in this recipe. With either option, it is important to measure after grinding the leaves to ensure you have the correct amount.

How should I grind up the tea leaves?

The quickest method would be to use a spice grinder (or coffee bean grinder). If you don't have a small grinder, a mortar and pestle works per, plus you get a free arm workout.

What should the digestive biscuit flour look like?

The digestive biscuit flour should look and feel like course sand when it's done blending down in the food processor. The flour should, for the most part, be homogeneous in particle size. If there are any large pieces of digestive biscuit remaining, keep blitzing!

How to garnish the cookies:

Right when the cookies are removed from the oven, I like to place a few white chocolate chips in the center of each cookie, wait a minute for it to melt slightly, and spread it into a small pool with a spoon. Then, I finish it off by sprinkling a pinch of tea leaves across the chocolate while it's still warm.

Earl Grey London Fog Cookies - Mia's Kitchen Counter

Description

Classic Earl Grey tea flavor married with sweet white chocolate and digestive biscuit crumbs to create the perfect London fog in cookie form.

Ingredients

Scale

1 cup (150 grams) ground digestive biscuit
3 tablespoons + 1 teaspoon (20 grams) Earl Grey tea leaves (plus extra for garnish)
2 cups (240 grams) all-purpose flour
1/3 teaspoon baking soda
1/3 teaspoon baking powder
1 teaspoon salt
2 sticks (226 grams) unsalted butter, room temperature
1 cup (198 grams) granulated sugar
2/3 cup (142 grams) light brown sugar
2 eggs, room temperature
1/2 teaspoon vanilla extract
1 cup (170 grams) white chocolate chips (plus extra for garnish)

Instructions

In a food processor, blend the digestive biscuits until finely ground. Measure 1 cup into a medium sized bowl.
In a spice grinder, grind the tea leaves until they resemble the appearance of fresh ground black pepper.
To the bowl with the ground digestive biscuit, add the ground tea leaves, flour, baking soda, baking powder, and salt. Combine.
In a separate large mixing bowl, beat the butter with the two sugars until lighter in color.
Add the eggs and vanilla extract. Continue beating until light and fluffy.
Add the dry ingredients and mix until just combined.
Fold in the white chocolate chips until just incorporated.
Scoop and roll 2 inch pieces of dough onto a baking sheet and flatten each dough ball slightly.
Cover and chill in the refrigerator for at least 30 minutes.
While the dough chills, preheat the oven to 375ºF.
Once chilled, place the slightly flattened dough balls at least 3 inches apart on a baking sheet and bake for 20 minutes or until golden brown.
Optional: While the cookies are still hot out of the oven, place a few white chocolate chips in the center of each cookie, leave for 1 minute to melt, then use a spoon to spread the chips into a small pool of chocolate. Lightly sprinkle with extra tea leaves.

Notes

If you don’t own a 1/3 teaspoon, you can measure out a heaping 1/4 teaspoon.

Keywords: Cookies, Digestive Biscuit, Earl Grey, London Fog, White Chocolate