Tea bag biscuits

tea bag biscuits

Tea bag biscuits

You just might have caught on to the fact that I like to make food for special occasions. I also like to invent special occasion to make food.

I made it through the day without burning myself = special dinner (not last night I burned myself on the stove… those bars are hot even after you turn off the flame!). It’s the first/last day of the month/year/season = special baked goodie and my favourite invention of all is putting up the Christmas tree day where I bake my first ham for the season.

One occasion I didn’t have to make up was the engagement of one of my girlfriends. Having just been through it myself I know what an exciting, special time it is and I was am thrilled for her.

Tea bag biscuits

Naturally I had to honor it with food. I first saw tea bag biscuits on Pinterest (surprise surprise) but they weren’t actually linked to the creator so I had to wing it in making my own. They were a little bit fiddly but I was pretty pleased with the end result.

My usual test of whether something looks like what I want it to look like is to shove it in Will’s face the second he gets home from work along with ‘what do these look like.’ The poor man has just gotten off the bus and the response is usually a little guarded.

On this particular day his guess was ‘luggage tags.’ I took that as a win – they’re pretty similar. In fact it inspired another idea that is formulating as I type.

The ingredients

I used Not Quite Nigella’s sugar biscuit recipe (thanks Lorraine!) for the biscuits. It’s a crunchy, sweet biscuit that holds its shape well with just a bit of spreading when it’s baked so it’s perfect for a boxy shape. You don’t want the corners rounding out.

Butter and sugar

Start by beating the butter and sugar together in the bowl of an electric mixer until they are light and fluffy. It’s a funny word to describe butter and sugar – there’s not really anything light about it.

Egg and vanilla

Once it is ‘light and fluffy’ add the egg and vanilla and beat them through. Scrape down the sides and the beater and beat it again just until the scrapings are mixed in.


Add the flour and mix it in until the dough comes together.

Dough ready for chilling

Turn it out onto a piece of plastic wrap and shape it into a disc. Wrap the dough up and pop it in the fridge for at least one hour to firm up.

Rolling the dough

I highly emphasise flouring the bench before you roll the dough out. The first time I thought baking paper would be enough. It stuck, got messy and I had to re-shape and re-chill the dough.

Tea bag template

When you have rolled it out to about 1cm thickness, use a teabag as a template and cut out the shapes. You can re-roll the scrap pieces of dough but they might need a bit of extra chilling if they get too soft.

Ready for baking

Place the teabag-shaped dough on a baking paper lined tray and use a pointed knife or skewer to poke a hole in the top of each biscuit. Don’t forget this step because it will be mighty tricky to get the thread through later without a hole.

Bake the biscuits at 200C fan-forced for 7-10 minutes or until they start to turn golden.


Leave them to rest on the tray for 5 minutes just to firm up.

The ones that got a bit bloated in the middle were a bit too thick. It’s best to keep the dough nice and thin.


Then transfer them to a wire rack to cool completely.


When the biscuits have cooled it’s time to melt the chocolate. I’ll leave the method up to you but I’m a big fan of the microwave. I start with 30 seconds, stir then 20 seconds and a lot of stirring usually makes it nice and smooth.

One by one, dip the biscuits into the chocolate and shake off any excess.

Chocolate setting

Carefully lay them out on a sheet of non-stick paper to set.

Tying the strings

It is this step that is by far the most time-consuming and likely to induce bouts of swearing. It is extremely fiddly starting with getting the thread through the hole to tying a double knot in the string. I used just regular sewing thread but if you can get something a little thicker it might be easier.

It took me about half an hour to do 12! I’m a bit of a fumbler when it comes to delicate things though so you might have more luck.

Tea bag biscuits

Once you’ve threaded all the strings on, attach the labels. The best method I could think of was to print them on an extra long piece of paper and fold them in half around the string then stick them together with glue.

You could punch a hole in them but that would mean another hole to thread the string through and you really don’t want to make that process any more complicated.

Tea bag biscuits

Then all there is left to do is make yourself a cup of tea and dunk your tea bag biscuit inside oh and give them away to the recipient. Enjoy!

What about you? Do you like to give homemade gifts?

Tea bag biscuits


5.0 from 1 reviews
Tea bag biscuits
Serves: 24
  • 85g (3oz) butter, softened
  • 140g (5oz) white caster (superfine) sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 180g (6.3oz) plain AP flour
  • 100g (3.5oz) dark chocolate
  1. Beat the butter and sugar together in the bowl of an electric mixer until light and fluffy.
  2. Add the egg and vanilla and beat until mixed in.
  3. Scrape down the sides and the beater and beat again to incorporate the scraped bits.
  4. Add the flour and beat it through until the dough comes together.
  5. Shape the dough into a disc, wrap it in plastic wrap and refrigerate for at least an hour.
  6. Pre-heat the oven to 200C(392F) fan-forced and line two baking trays with baking paper.
  7. Turn the dough out onto a lightly floured surface and roll the dough out to 1cm thickness.
  8. Use a teabag as a template and cut out tea bag shapes with a sharp knife.
  9. Place the biscuits on the lined baking trays leaving 2cm between each one and then use the tip of a knife or skewer to pierce a hole in the top of each one.
  10. Bake the biscuits for 7-10 minutes or until they start to turn golden.
  11. Leave them on the tray for 5 minutes and then transfer to a wire rack to cool completely.
  12. Melt the chocolate and one at a time dip the biscuits into the chocolate so it comes half way up.
  13. Shake off the excess and then gently lay the biscuits on a sheet of non-stick paper.
  14. When the chocolate has set, thread a piece of thread through the hole and then tie in a double knot.
  15. Attach the labels.



  • Angelia

    Reply Reply September 4, 2012

    OMG how adorable. I think these would be really nice for some kind of Alice in Wonderland themed party, don’t you think?
    They could be little Eat Me/Drink Me tags, or nametags as you had done. Nice job!!

    • Claire

      Reply Reply September 4, 2012

      That’s a great idea Angelia! I think they’d be cute place settings at a tea party too. You could name the labels.

  • Jenny

    Reply Reply September 4, 2012

    They look lovely – so cute and delicious!

  • Corrie

    Reply Reply August 21, 2012

    Oh they are just the prettiest things ever. too pretty to eat. They remind me of the gingerbread hearts that are given during Oktoberfest that last till the following year…..NOT…”Cookie monster say num num num” 🙂

    • Claire

      Reply Reply August 21, 2012

      Last til the following year?! What sort of person can resist a biscuits for an entire year?!

  • Too damn cute Claire!!!

  • I love these! What a cute idea. The dipped chocolate on the bottom really gives them a classy, beautiful look.

    • Claire

      Reply Reply August 17, 2012

      Thanks Jen. I think chocolate gives a lot of things that look don’t you think?

  • ONG Claire, you’re so going to laugh but I have these biscuits ready to go up soon! A reader sent them to me a while back and I thought that they would be perfect for all of the tea that I drink! BTW love that Jasper Conran set and glad that you like the sugar cookie recipe 😛

    • Claire

      Reply Reply August 17, 2012

      Well you know what they say about great minds! I ‘ll look forward to seeing yours! Yes thank you for the recipe it’s perfect.

  • Claire, these are so cute! What a clever woman you are.

  • KrisJ

    Reply Reply August 16, 2012

    Another unique idea Miss Claire. A simple idea that can be adapted. Just think of the flavours that could be used too! Love this. Thank you again.

    • Claire

      Reply Reply August 16, 2012

      So true Kris! They could be great name cards at an afternoon tea too.

  • Hotly Spiced

    Reply Reply August 16, 2012

    I admire your tenacity and patience. That does look rather fiddly but they are so impressive. I love how you got the shape by cutting out an actual tea bag. And the way you’ve finished them off with the labels is just fabulous. And what a gorgeous cup and saucer – stunning. I’m sure your newly engaged friend will be super impressed with these. And that’s a lovely tradition – to have a hot ham on the day you put up the tree – I might steal that! xx

    • Claire

      Reply Reply August 16, 2012

      Thanks Charlie The tea cups were a wedding gift. They are super special but like that Twinings ad I refuse to let them gather dust!
      Feel free to steal the ham idea. Having the house smell of ham while you put up the tree is amazing!

  • celia

    Reply Reply August 16, 2012

    Claire, they’re so cute! Perfect for dunking! 🙂

    • Claire

      Reply Reply August 16, 2012

      Thanks Celia. I think they’d be pretty good in a glass of warm milk too. You’d be left with chocolate milk!

  • Jo Smith

    Reply Reply August 16, 2012

    These are gorgeous, Claire. I’m impressed with your dedication and persistence. A lovely gift for a special announcement.

    • Claire

      Reply Reply August 16, 2012

      Thanks Jo. Yes I usually say it with sweets!

  • Adorable Claire, just like you! They look like they taste as good as the are cute!

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