• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving -
  • Difficulty Normal

Recipe Ingredient

  • 250g Anchor Unsalted Butter
  • 100g Sugar
  • 30g Earl Grey Tea Leaves
  • 40g Egg Yolks
  • 250g All Purpose Flour
  • 2g Salt
  • 3g Orange Oil
  • Chocolate, melted, as needed
  • Sprinkles, as needed


  1. In a small bowl, mix together the tea leaves and sugar until combined.
  2. In a large mixing bowl, cream together the Anchor Unsalted Butter, orange oil and tea sugar mixture until light and fluffy.
  3. Beat in the egg yolks, one at a time, until fully incorporated.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually mix the flour mixture into the butter mixture until well combined.
  6. Divide the dough in half and shape it into two flat pieces about 3mm thick.
  7. Wrap each log in a plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours).
  8. Preheat the oven to 180C. Slice the chilled dough into 1/4-inch-thick pieces and place them onto a parchment-lined baking sheet.
  9. Bake the cookies for 12-14 minutes, or until lightly golden.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Melt chocolate and dip the cookies, then decorate with sprinkles.

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