250g plain flour
90g cold butter, cubed
85g icing sugar
1 tsp vanilla extract
A pinch of salt
100g dark chocolate, chopped
- Beat the butter and flour together in a mixing bowl until combined.
- Add the icing sugar, egg, vanilla extract and salt and beat until incorporated.Transfer the dough to a work surface and shape into a disc. Wrap in cling film and refrigerate for 30 minutes.
- Place the dough between two sheets of parchment paper and roll it out until it is about 5mm thick.
- Lay a tea bag down onto the dough for measurement and cut out rectangles using a knife. Using the tea bag again as a guide, trim off the top corners to give the rectangles a tea bag shape. Use a skewer or straw to poke a hole at the top of each one.
- Place on a baking tray and refrigerate for 30 minutes again.
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Bake the biscuits for 10-12 minutes until slightly golden. Leave to cool completely.
- Melt the dark chocolate in a bowl set over a saucepan of gently simmering water, then remove from the heat and stir until smooth.
- Dip the cooled biscuits halfway in the melted chocolate, then place on a baking tray lined with parchment paper. Refrigerate for 15 minutes for the chocolate to harden.
- Thread a piece of string through the hole and tie to secure. Wrap a few of the cooled biscuits in a gift bag, then package with some tea bags or — better yet — a personalised loose leaf tea blend.