I saw a recipe for a crepe cake that had 20 layers of crepes with each crepe having a layer of earl grey buttercream. While it looked delicious, it also looked like a lot of work. Also, I've never had a tea-based frosting. I didn't want to make the crepe cake and be met with a mouthful of disappointment. I based these cookies off of a cookie recipe I already had (because I wanted to utilize a box of cake mix) and my favorite Swiss buttercream recipe. The result was fantastic. The tea was subtle and paired amazingly well with the chocolate cookie. Neither flavor was dominating the party and the end result was sweet, buttery, subtle, and delicious.
London Fog Cookies
Cookie Ingredients:
2 boxes of devil’s food cake mix
4 large eggs
Cookie Ingredients:
2 boxes of devil’s food cake mix
4 large eggs
2 teaspoons of vanilla extract
2/3 cups of vegetable oil
Confection’s Sugar for rolling
2/3 cups of vegetable oil
Confection’s Sugar for rolling
Directions:
Mix the cake mix, eggs, vanilla, and oil into a mixing bowl and mix very well. Cover with cling wrap and refrigerate for one hour. While the dough is chilling now would be a good time to start the butter for the Earl Grey buttercream as shown below! Preheat the oven to 375. Roll cookies into small balls about the circumference of a nickel. If you weigh them, they should be about 15 grams. Roll them into confectioner’s sugar. Bake on an ungreased cookie sheet for 8 minutes. Remove from the oven and tap the tops of the cookies to flatten slightly. Let cool on the pan for 5 minutes before moving to a wire rack to cool completely. Once cooled, pipe a dollop of Earl Grey buttercream on the bottom of one cookie and top with a second to make sandwiches.
Earl Grey Buttercream
Frosting Ingredients:
2 egg whites
1/2 cup granulated sugar
1/8 teaspoon of cream of tartar
2 and 1/2 sticks of unsalted butter (separated!)
5 bags of Earl Grey tea
Directions:
Gently melt 2 sticks of butter in a saucepan and bring to a slight boil. Steep the tea bags into the butter and let them sit for 15 minutes in the melted butter. Squeeze the tea bags to extract any butter absorbed into the tea bags. You should notice some dark brown liquid coming out of the tea bags. This is the butter infused into the tea. Make sure to get as much of it out of the bags as possible. Discard the used tea bags. Stir the melted butter and pour into a bowl and put into the fridge for 30 minutes. This will firm up the butter but keep it soft/spreadable like room temp butter. When the cookies are cooling, put the egg whites, sugar, and tartar into the bowl of a stand mixer. Mix very well. Place over a double boiler. Gently cook the mixture until it comes to 160 degrees, whisking often. Immediately place the bowl onto the stand mixer with the whisk attachment. Beat well for about 8 minutes until heavy peaks form. This takes 5 to 8 minutes. Change the whisk attachment to the paddle attachment. At this point, the melted butter that was in the fridge should NOT be melted but spreadable like room temperature butter. Give it a good mix. If it’s still melted and not the consistency of spreadable butter, put it back into the fridge or freezer to firm up some more. The other half a stick of butter should be room temperature. Slowly add a tablespoon or two of the butter (doesn’t matter if it’s the infused butter or the regular butter) to the frosting beating well after each addition. After all the butter is added, beat the hell out of it until it’s the consistency of frosting. Should only take a few minutes.
1/8 teaspoon of cream of tartar
2 and 1/2 sticks of unsalted butter (separated!)
5 bags of Earl Grey tea
Directions:
Gently melt 2 sticks of butter in a saucepan and bring to a slight boil. Steep the tea bags into the butter and let them sit for 15 minutes in the melted butter. Squeeze the tea bags to extract any butter absorbed into the tea bags. You should notice some dark brown liquid coming out of the tea bags. This is the butter infused into the tea. Make sure to get as much of it out of the bags as possible. Discard the used tea bags. Stir the melted butter and pour into a bowl and put into the fridge for 30 minutes. This will firm up the butter but keep it soft/spreadable like room temp butter. When the cookies are cooling, put the egg whites, sugar, and tartar into the bowl of a stand mixer. Mix very well. Place over a double boiler. Gently cook the mixture until it comes to 160 degrees, whisking often. Immediately place the bowl onto the stand mixer with the whisk attachment. Beat well for about 8 minutes until heavy peaks form. This takes 5 to 8 minutes. Change the whisk attachment to the paddle attachment. At this point, the melted butter that was in the fridge should NOT be melted but spreadable like room temperature butter. Give it a good mix. If it’s still melted and not the consistency of spreadable butter, put it back into the fridge or freezer to firm up some more. The other half a stick of butter should be room temperature. Slowly add a tablespoon or two of the butter (doesn’t matter if it’s the infused butter or the regular butter) to the frosting beating well after each addition. After all the butter is added, beat the hell out of it until it’s the consistency of frosting. Should only take a few minutes.
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