Choc Dipped French Earl Grey Biscuits

If you love French Earl Grey and you love biscuits then you'll love this recipe.  A delicious vanilla biscuit, dipped in dark chocolate with a sprinkle of flakey salt- and it's made even better with the goodness of one of our favourite Gaia Botanica brekky blends, French Earl Grey. The addition of the tea leave brings out the flavours so beautifully. This biccie is sure to be on heavy rotation. 

Makes 30


125g organic butter, softened

¼ cup caster sugar

1 organic egg yolk

1/2 cup buckwheat flour

1/2 cup almond meal

¼ cup corn flour

2 tsp Gaia Botanica French Earl Grey, finely chopped

1 tsp vanilla bean paste

50g dark chocolate, melted

Flakey salt (we use Murray River)


Preheat oven to 160 °C. Line 2 baking trays with silicone baking sheet (or baking paper). Using an electric mixer, beat the butter and sugar in a bowl until creamy and pale. Add the egg yolk and beat until combined. Add flour, cornflour, tea leaves, and vanilla and stir until the mixture just forms. 

Portion the dough into tablespoon size biscuits and place on baking trays. Bake for 15 mins or until lightly golden. Remove from the oven and allow to cool completely. Dip the biscuits in the melted chocolate. Store in an airtight container for up to 3 days. 

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