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This week we have infused our classic English Breakfast into these delicious cookies. Our Lemon and English Breakfast Crinkle Cookies are just perfect to be served with any cup of tea. These also make great treats at an afternoon tea party or just for a 3pm treat.

What are you waiting for get stuck in! 
 

Ingredients

Qty Ingredients
200g Sugar
2 English Breakfast Tea bags
65ml Oil
2 Eggs
1 tsp Vanilla
1 tsp Baking Powder
145g Flour
60g Coconut
¼ tsp Sea Salt
Zest of 1 lemon
Juice of ½ lemon

METHOD

  • Warm the lemon juice and oil together. Add the two tea bags and allow it to infuse into the mixture for 3-5 minutes then remove tea bags. Combine all the other ingredients together in a bowl and mix well till all the ingredients are incorporated. Cover with cling film and leave to chill for at least 3 hours or overnight.
  • Preheat the oven to 170C and spray a baking tray with non stick spray.
  • Place the icing sugar in a bowl and scoop 1 tbsp mounds of the dough into the icing sugar and coat generously in icing sugar.
  • Place them on a baking tray leaving enough space between each cookie as they will spread.
  • Bake for 8-10mins or till the edges are lightly brown.
  • Cool on the tray for a few minutes before removing and placing them on a baking tray.

Then sit back and enjoy! 


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