Mug of Tea Cookie

Our friend Bee has just released her debut baking book, Bee’s Brilliant Biscuits, and it’s the holy grail of badass baking. Whip up a storm in the kitchen, impress your friends and create delicious delights with her more than brilliant recipes. Bee uses our tea in a couple if her recipes and has kindly allowed us to share this spectacular Mug of Tea Cookie recipe with you. We implore you to pop your pinnies on, get down and dirty with your rolling pin and give it a go. Tag @beesbakery and @joesteaco in your creations using the hashtag #BeesBrilliantBiscuits.

Bee’s Brilliant Biscuits covers all the core information needed to make you into a biscuit baking boss! there are recipes for beautiful birthday cookie cakes, amazing gingerbread houses, perfect wedding favour ideas and even a recipe for your four-legged doggy friend. It even includes Bee’s biscuit making commandments and some free stencils.

Treat yourself or a friend and grab a copy from Amazon.



Who wants to have their cup of tea and eat it?! My mate Joe Kinch has a tea company called Joe’s Tea, and they make the best tea I have ever tasted. This is one of the coolest little cookie constructions I have ever made, so havea go and be the boss of afternoon tea… just like Joe!

Line a baking tray with parchment paper.

Make the dough according to the Vanilla Sugar Cookie recipe and method below, adding the 2 teaspoons loose tea together with the vanilla and egg. Chill in the refrigerator for 30 minutes.

Generously grease the inside of the cocktail shaker or mug at least two-thirds the way up with butter.

Once your dough is chilled, roll out a long rectangular shape on a lightly floured surface to about 7–8 mm/1⁄4in thick. Cut out a round disc the same size as the inside of the base of the cocktail shaker or mug – this needs to fit snugly but evenly inside, so push it down all the way to the bottom.

Using the mug as a guide, cut a long thin strip about 10–12cm/4–41⁄2in tall from the dough, this will form the walls of your mug. The strip needs to be long enough to fit all the way around the inside of the shaker or mug so start long and trim it once you know it definitely fits.

Carefully roll the strip of dough up into a spiral, like a carpet, and insert it into the mug, pressing down so the bottom edge connects with the disc in the bottom.

Using your fingertips, carefully unravel the coil of dough, making sure that the edges are even, and that the bottom disc is sealed in place. Smooth out any lumps or bumps with your fingers then cut the dough with a sharp knife at the point that the 2 ends start to overlap. Make sure that the join between the 2 edges of dough is squished together.

Make a mug handle or two out of all the dough trimmings. Try a couple of different designs, one big and one smaller, so you have a choice once they are baked. Set aside on the lined baking tray.


Bee's Brilliant Biscuits


Vanilla Sugar Cookie Recipe and Method

140g/5oz/scant 2⁄3 cup cold salted butter, cut into pieces
280g/10oz/2 cups plain (all-purpose) flour, sifted, plus extra for dusting
140g/5oz/scant 3⁄4 cup caster (superfine) or soft brown sugar
1 egg
1 tsp vanilla extract

To jazz up your dough, try these additions:

  • grated zest of 1 lemon/lime/tangerine/orange
  • if you’re feeling really adventurous, combinea herb with the citrus as follows:
    lemon and 1 tbsp chopped fresh basil or mint leaves;
    orange and 1 heaped tsp fresh rosemary or thyme
  • substitute the vanilla for almond essence or coconut oil
  • 1 tbsp chopped dried rose petals or
    2 tsp chopped culinary grade lavender
  • melt the butter with 2 tsp teabag contents, mix well and allow to set before using – Earl Grey or English Breakfast taste great, but chai tea also works brilliantly
  • for a super-quick gingerbread hack, add
    1 tsp ground ginger and 1 tsp ground cinnamon, plus 1 tbsp treacle and a pinch of allspice or nutmeg at the beginning
  • add a generous handful of chocolate chips at the final stage before rolling and cutting out your dough

Every baker needs a great, basic cookie recipe in their baking repertoire, and this is it!

Using your fingertips, crush the butter and flour together in a large bowl until it resembles fine breadcrumbs. Add the sugar (and any of your optional additions) and mix with a wooden spoon until it is just combined. Add the egg and vanilla and mix until a fairly firm dough forms – it will be slightly sticky to the touch.

Squeeze the dough into a flat sausage shape, and sandwich it between 2 sheets of clingfilm. Using a rolling pin, roll it out until it is about 2cm/3⁄4in thick, then chill in the refrigerator for at least 30 minutes to harden up.

Roll out the dough on a lightly floured surface until it is 1.5cm/3⁄8in thick, then using a cookie cutter of your choice, cut out as many shapes as you can. Transfer the cut cookies to a baking sheet lined with parchment paper and chill in the refrigerator for 20 minutes.

Preheat the oven to 170°C/338°F/Gas mark 3. Pop the cold baking tray directly into the oven and bake the cookies for 7–10 minutes, or until starting to turn golden at the edges, while the middles still have a bit of squidge. Cool the cookies on a wire rack before decorating.

To create a cookie pop, insert a lollipop stick into the middle of your cookie before baking, and use stamps and sprinkles to decorate. Try baking different shapes for different themes, e.g. Christmas stars, or Valentine hearts.

Emboss your cookies with a brilliant, kid-friendly rolling pin – I use one with a super-cool dinosaur design on it.


Recipes and Photographs are taken from Bee’s Brilliant Biscuits, published by Pavilion, March 2016.
Available to buy online at Amazon



  • 1 batch Vanilla Sugar Cookie dough (to the left and bottom of this page)
  • 2 tsp good-quality teabag contents or finely ground tea leaves butter, for greasing
  • plain (all-purpose) flour, for dusting
  • 150g/51⁄2oz plain (semisweet) or milk chocolate, broken into small pieces, for lining the mug
  • Royal Icing
  • a mug of chilled tea, either iced fruit tea, cold brew tea (leave your teabag in a mug of cold water overnight then add milk and/or sugar to taste), or iced coffee also works


You will also need:

  • The bottom part of a metal cocktail shaker or an oven-safe mug, e.g. enamel
  • Baking beads (or uncooked rice/lentils)