This month, The Gin Baker has whipped up a recipe that's about to make your afternoon cuppa a whole lot ginnier: Earl Grey Sandwich Biscuits with a Grapefruit Gin Curd! Using 58 Gin and the beautiful Whittard of Chelsea tea in November's box, these treats are ridiculously delicious. Dunk them, eat them as is... you'll love them either way!
Whenever I am craving a quick biscuit fix and the cupboards are bare, I usually turn to this buttery shortbread recipe. These melt in the mouth biscuits with a hint of lemon are perfect for whipping up at short notice and sharing over a good cup of tea. Even better, this recipe can be adapted quickly and works with a host of flavours which is why they became the base for this month’s recipe.
After receiving the Whittard Earl Grey Tea, it only seemed logical to adapt the shortbread recipe to incorporate the floral flavours of the tea. Another flavour complimentary to Earl Grey and this recipe is pink grapefruit, a botanical used in the Whittard’s Tea and the suggested serve and this month’s delivery from the Craft Gin Club. A quintessentially British Gin, 58 Gin with its juniper punch and citrus rise holds it own in the tart grapefruit curd making it the perfect accompaniment to this traditional teatime treat.
Biscuits, tea and gin - now does it get any more British than that? Here's how to make these...
Earl Grey Sandwich Biscuits with Grapefruit Curd
Preparation Time: 40 minutes
Baking Time: 20 minutes
Makes: 8-10 biscuits
For the Earl Grey Shortbread Biscuits:
200g Unsalted Butter, cubed and at room temperature
100g Caster Sugar, plus extra for sprinkling
300g Plain Flour, sieved
Drop of Vanilla Essence
Zest of 2 Lemons
Tea from 3 Whittard’s Earl Grey Teabags
For the Grapefruit Curd:
Zest and juice of 2 Pink Grapefruits
Zest of 1 Lemon
50ml of 58 Gin
100g Unsalted Butter
250g Caster Sugar
5 Egg Yolks and 1 whole Egg
1tbsp of Honey
1. Preheat the oven to 160C.
2. Using either a free-stand mixer or electric hand whisk, cream the butter and sugar together until smooth and pale. Add the lemon zest, vanilla essence and the Earl Grey tea leaves and combine.
3. Slowly work in the flour, taking care not to over work the mix as this will affect the texture of the shortbread.
4. Using your hands, take the dough and work lightly into a ball with your hands. Place in the fridge to cool for 15 minutes.
5. Take the chilled dough and roll out to a 5mm thickness on a lightly-floured surface. Using a cutter with a perforated edge, cut out 16 rounds. Using a smaller cutter, cut the middle out of 8 of the rounds. Transfer to a baking tray using a palette knife to prize off the surface. You mat need to re-roll any leftover dough to get all 16 rounds.
6. Sprinkle the dough with sugar and chill in the fridge for 15 minutes.
7. Once chilled, place the shortbread in the preheated oven for 15-20 minutes or until they start turning golden brown. Once baked, remove from the oven and set aside to cool.
8. Whilst the shortbread is cooling, make the grapefruit curd by adding the juice, zest, butter, gin, honey and sugar to a saucepan. Bring the mixture to a boil.
9. In a separate bowl, whisk the eggs together. Gradually add the hot juice mixture to the eggs, whisking as you go.
10. Tip the curd back into the saucepan on a medium heat and continue to stir till the curd begins to thicken and coats the back of the spoon.
11. Remove the curd from the heat and pour into a bowl. Allow to cool at room temperature before placing in the fridge for 2 hours to cool completely and thicken.
12. Once cooled, spoon or pipe the curd onto the base of the shortbread biscuit and then top with one of the shortbread biscuits with the hole in the middle. Lightly dust with icing sugar and serve.