Chocolate and jasmine tea kisses
Chocolate from the Dominican Republic would be ideal – its creamy flavour with floral notes and a hint of dried fruits go very well with the tea flavour. Whether you make them for friends, or for yourself...these bite sized treats will become a crowd favourite in no time.
- 250g buttervery soft
- 50g icing sugar
- 250g plain flour
- 50g custard powder
- 1 tsp from a teabag jasmine teafinely crushed
Jasmine filling
- 1 jasmine tea bag
- 100g butter
- 200g icing sugar
- 50g 72% dark chocolatemelted
- 50g 36% milk chocolatemelted
Nutrition: per serving
- kcal369
- fat23.3g
- carbs37g
- fibre1.1g
- protein2.3g
- salt0.4g
Method
step 1
Heat the oven to 190C/gas 170C/gas 5. Line 1 or 2 baking trays with baking paper. Put the butter, sugar, flour, custard and tea in a processor and whizz to a soft dough. spoon into a piping bag with a round nozzle.
step 2
Pipe small round biscuits out on the baking sheets and press down on each with a wet finger to get rid of any peaks. Bake for 15-20 minutes or until firm to the touch. Leave to cool completely.
step 3
For the filling, put the tea bag in a small jug and add 2 tbsp boiling water. Leave to steep for 10 minutes. Beat the butter and sugar together until light and creamy. Beat in the tea (squeeze out the bag to get the maximum flavour). Sandwich two biscuits together with filling. Dip half of each biscuit sandwich in the chocolate and leave to set.