This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tea and white chocolate biscuits
This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.
153 K 4.8/5 (13 reviews)
4 hours 10 min.
Easy
5.40 €
30 biscuits
7 IngredientsLast modified on: September 11th 2018
For 30 biscuits, you will need:
- 1
250 g flour - 2
125 g caster sugar - 3
125 g butter - 4
1 tablespoon powdered tea - 5
30 ml tea - 6
20 g beaten egg - 7
200 g white chocolate - Total weight: 765 grams
Times for this recipe
Preparation: 1 hour 10 min.
Resting: 2 hours 30 min.
Cooking: 30 min.
All in all: 4 hours 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Put into a food mixer bowl: 250 g flour, 125 g caster sugar, 125 g butter, 1 tablespoon powdered tea and 30 ml tea.
If possible, blend the tea to a fine powder before adding, as this makes the texture more pleasant to eat.
If possible, blend the tea to a fine powder before adding, as this makes the texture more pleasant to eat.
Stage 2 - ⌛ 5 min.
Mix until the dough is evenly mixed.
Stage 3 - ⌛ 2 hours
Shape into a flat cake and wrap in plastic film, then refrigerate for 2 hours minimum or overnight.
Stage 4 - ⌛ 5 min.
Preheat the oven to 390°F (200°C).
Roll out the dough but not to thinly.
Roll out the dough but not to thinly.
Stage 5 - ⌛ 20 min.
Cut out the biscuits in whatever shape you like.
Stage 6 - ⌛ 30 min.
Arrange them on a baking sheet and glaze them.
Bake until they are just starting to turn golden brown (This kind of biscuit must never be overcooked).
Bake until they are just starting to turn golden brown (This kind of biscuit must never be overcooked).
Stage 7 - ⌛ 10 min.
Meanwhile, melt 200 g white chocolate in a bain-marie.
Stage 8
Once the cooked biscuits have cooled. dip them one at a time into the melted chocolate, coating them to halfway.
Stage 9 - ⌛ 20 min.
Place them on a sheet of cooking parchment.
Stage 10 - ⌛ 30 min.
Refrigerate for about 30 minutes to set the white chocolate.
Your biscuits are now ready to eat.
Your biscuits are now ready to eat.
Remarks
For an interesting variation, try using green tea. I recommend adding 1 tablespoonful of powdered Matcha tea to the dough.
Keeping: Several days in an air-tight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 430 RDI=40 % | 170 RDI=30 % | 3,430 RDI=170 % | 14,350 RDI: 170 % |
| Per 100 g | 5 RDI=2 % | 60 RDI=5 % | 20 RDI=3 % | 450 RDI=20 % | 1,880 RDI: 20 % |
| Per biscuits | 1 RDI=1 % | 10 RDI=1 % | 5 RDI=1 % | 110 RDI=6 % | 480 RDI: 6 % |
How much will it cost?
- For 30 biscuits : 5.45 €
- Per biscuits : 0.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Nantes Tourton, Provençal colombier for Pentecost, Cheese Soufflé, Invisible apple cake, Pistachio "Financiers", ... See them all 212
White chocolate
Like these other recipes: Blackberry and almond fondant tart, Two-coloured chocolate-orange tart, Strawberry Verveine Tart , How to keep a tart pastry case crisp, Strawberry tart, ... See them all 8
Butter
Like these other recipes: Mushrooms on toast, French style, Ramekins of duchess potatoes, Tarte Normande, Sicilian Epiphany Pie, Little caramelized peach tarts, ... See them all 493
Caster sugar
Like these other recipes: Pears in red wine with blackcurrant , Rum babas, Clafoutis "Marie-Antoinette", Praline spread, Nougat, ... See them all 375
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018276 K4.3 1 hour 55 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow. February 21th 2011362 K5 4 hours 7 min.
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist. October 13th 2010520 K 13.7 1 hour 20 min.
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake. February 11th 2011272 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.