Updated: May 5, 2021
3 tbsp Whole Milk
1 Tea Bag (Breakfast/Black)
50g Dark Chocolate
125g Unsalted Butter
150g Light Muscovado Sugar
75g Golden Caster Sugar
2 Beaten Eggs
175g Plain Flour
75g White Rye Flour
1 tsp Baking Powder
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1/4 tsp Ground Cloves
1/4 tsp Ground Black Pepper
Pinch of Salt
For the Coating
Heat the milk in a small pan. Add the tea bag, stir and leave to brew for 5mins. Squeeze the tea bag to extract the flavour and remove.
Melt the chocolate in the microwave or on a bain-marie. Stir until smooth and remove from heat.
Beat the butter with the muscovado and caster sugars until light and fluffy. Add the eggs and mix together to combine.
Sift both the flours, baking powder, spices, pepper and salt into the bowl and mix to combine. Add the tea infused milk and the melted chocolate, then mix again.
Cover the dough and chill in the fridge for a least 4 hours or preferably overnight.
Heat the oven to 180˚c. Grease two baking tins and line with greaseproof paper.
Add the granulated sugar into one bowl and the icing sugar into another bowl.
Using your hand, shape the cookies into walnut sized spheres.
Working in batches tip the cookies into the granulated sugar bowl and coat completely. Then coat the cookies in the icing sugar until completely covered. Add them to the baking trays, leaving space between each as they will spread.
Bake the cookies for 15mins until puffed. Leave to cool then transfer to a wire rack.