Dear Diary,
Ran into the Brigadier today! How joyful, although he looks rather drained. Unsurprising as the ongoing vampire attacks seem to be taking their toll on men and machines alike. Although he passed on his regards from the Earl Grey before he retired for a cool drink and long soak. Ah it has been an age since I last saw the Earl - his delicious Bergamot tea has somewhat taken London by storm, and I've not had the heart to tell anybody we were actually using it as an insect repellent after that awful Von Rottenburg let the tea moths loose. Just as well it wasn't kerosene as I can't see that going down terrible well at the Pump Rooms.
Ran into the Brigadier today! How joyful, although he looks rather drained. Unsurprising as the ongoing vampire attacks seem to be taking their toll on men and machines alike. Although he passed on his regards from the Earl Grey before he retired for a cool drink and long soak. Ah it has been an age since I last saw the Earl - his delicious Bergamot tea has somewhat taken London by storm, and I've not had the heart to tell anybody we were actually using it as an insect repellent after that awful Von Rottenburg let the tea moths loose. Just as well it wasn't kerosene as I can't see that going down terrible well at the Pump Rooms.
Which reminds me.. as I boarded the Earls sleek dirigible, I clearly heard the Lady Grey tell him not to return 'with that tart'. I can only assume she was watching her figure. Never did discover the pie but we ended up in a rather sticky situation and there was some dunking done on the return trip.
Earl Grey and Lemon Dirigible Dunkers:
250g unsalted butter, softened (you can use salted if that's all you have)
Earl Grey and Lemon Dirigible Dunkers:
250g unsalted butter, softened (you can use salted if that's all you have)
150g sugar of some description. Caster by preference.
1 egg
300g flour - plain if you want the biscuits to stay in shape.
Zest of 2 lemons and a squeeze of juice
About 200g icing sugar
3 good quality Earl Grey Teabags
Stoke your oven to 180c/160c if you have a fan, Gas Mark 4 or 'moderately hot' if you don't have any way of measuring it.
Warm the butter and beat soundly together with the sugar until pale and fluffy. Using a mechanical device for this is perfectly acceptable and tastes just the same as a wooden spoon.
Add the egg and open the teabags, shaking the contents into the mix as you go. If you have a mortar and pestle to hand, it is a good idea to grind the tea finely before you add it. Otherwise you may get the odd stray chewy bit. Beat until well mixed. Add in the zest of one lemon.
Stir in the flour to form a fairly stiff dough. If it's too runny, add more flour and get your hands in there to knead it. Roll it out, cut to your desired shape and place on a lightly buttered tray. Place in your pre-heated oven and keep an eye on them until they are golden brown - this will be somewhere between 10-15 minutes, depending on how hot your oven is and how thinly you rolled them.
Add the egg and open the teabags, shaking the contents into the mix as you go. If you have a mortar and pestle to hand, it is a good idea to grind the tea finely before you add it. Otherwise you may get the odd stray chewy bit. Beat until well mixed. Add in the zest of one lemon.
Stir in the flour to form a fairly stiff dough. If it's too runny, add more flour and get your hands in there to knead it. Roll it out, cut to your desired shape and place on a lightly buttered tray. Place in your pre-heated oven and keep an eye on them until they are golden brown - this will be somewhere between 10-15 minutes, depending on how hot your oven is and how thinly you rolled them.
Take out and allow to cool. Mine seemed a bit floppy at first, but the Earl was right to tell me to be patient - everything stiffened up after a few moments. Once they are suitably firm (and cool) mix your lemon juice and remaining zest into your icing sugar until a slightly runny paste is formed. Paint this over the top of your biscuits (or dunk them in it) and leave to set.
Make a large pot of Earl Grey tea.
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