We used to sell Lapsang Souchong Biscuits and loved them.
Here is a recipe to make them yourself. To be honest, you could replace the particular tea with any other you fancied trying.
Ingredients • 200g/7oz unsalted butter, softened • 200g/7oz caster sugar • 2 tsp Lapsang Souchong tea (grind the tea leaves to a fine size using a pestle and mortar) • 1 large free-range egg, lightly beaten • 400g/14oz plain flour, plus extra for dusting • Baking parchment
• In a large mixing bowl, cream the butter and sugar with the tea using a wooden spoon. Add the egg and beat in until well combined. Add the flour and mix in to make a dough. • Using your hands, gather the dough together into a ball, then wrap it in cling film and leave in the fridge to chill for an hour • Preheat the oven to 175C/350F/Gas 4. • On a floured work surface, roll out the dough to an even thickness of 4-5mm/¼in and then cut biscuits to a size or shape to suit you • Transfer to greased and lined baking trays and bake for about 12 minutes, or until visibly evenly baked and starting to tinge golden-brown at the edges. • Slide the sheets of baking parchment (with biscuits on top) from the trays to wire racks. Allow the biscuits to cool.
If you try this, please let us know how you got on - we would love to know.