Earl Grey Baby Bun Cookies
Earl Grey Baby Bun Cookies
Try this quick and easy cookie recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 80 servings
  • 1 large Egg yolk
  • 120 grams Potato starch, sieved
  • 3 tablespoons caster Sugar
  • 2 tablespoons Full cream milk powder
  • The leaves from 1 Earl Grey tea bag
  1. Preheat your oven to 170 degrees Celsius
  2. In a mixing bowl, whisk the egg yolk and the sugar together until it looks fluffy and pale. This takes about 2 minutes using an electric whisk, and slightly longer with a handheld one
  3. Whisk in the milk powder
  4. Next, using a spatula, stir the potato starch into the egg yolk mixture in two batches. It starts getting quite stiff, so use your hands to mix it all together if you need to
  5. If the mixture isn’t quite coming together, slowly add up to 1 tablespoon – bit by bit! – until it just comes together
  6. Using your hands, knead in the tea leaves until they are evenly distributed
  7. Pluck off a small piece of dough, roll it into a ball, and then roll into a long, 1-2cm wide tube.
  8. Cut into 1-2cm sections, and roll each of those sections into a small ball. Place on a lined baking tray. When you’ve filled your baking tray, bake each batch for 10-14 minutes, until the cookies are lightly golden brown. It’s best to start checking early, as you really don’t want to overbake them
  9. Let the cookies cool, and then serve!

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