I've been in a baking mood for a while. I had perfected my gingerbread biscuits (the hottest and most flavoursome according to those who tried them) and tackled espresso biscuits sandwiched with chocolate ganache. I was feeling adventurous and wanted to come up with an original recipe. Because the espresso biscuits had used real coffee grounds, I reasoned that real tea leaves might work in a buttery biscuit and loving the way mixed peel crystallises when baked, I decided Earl Grey might be a good match so I did a google search and lo and behold, I discovered that someone had got there before me. (Actually, several people had but this recipe was the first one I looked at and it sounded really simple so I chose to try it.)
As with all my baking, I couldn't just follow the recipe, I had to add my own touches, experimenting until I came up with a biscuit that is so fragrant that it is undeniably more-ish. One of the special ingredients is Herbie's Fragrant Sweet Spices. A blend of coriander, cassia, cinnamon, nutmeg, allspice, ginger, poppy seeds, cloves, cardomom and rose petals and available from specialty stores, it's the perfect addition to most baked goods. I've resorted to ordering it in bulk direct from the online store - http://www.herbies.com.au/ where you can learn all about culinary and spice expert Ian Hemphill and the story of this supplier of all spices.
Linda's Earl Grey Tea Biscuits