Charming shortbread tea bag cookies, dipped in chocolate, with printable “Sherlock” tea tags.
Cover two cookie sheets with parchment paper or silicone baking mat.
Use a spatula to place cookies on a baking tray 1 inch apart. You can squish and re-roll the scraps to make more cookies, or you can save them and make the bonus recipe below.
Refrigerate the cut out dough for 15 minutes. This will help them keep their shape in the oven. Preheat oven to 350°F.
Dust any stray crumbs from your first cookie and dip until chocolate covers about half of it. Continue with the remaining cookies. When your chocolate gets low, you can sweep the cookies back and forth in the chocolate to help scoop it up the sides of your cookies so that they look uniform. Place on parchment paper and allow to set.
Thread string and cut out tea tags. Using double-stick tape or a glue stick, fold and stick sides of paper together. Trim corners if desired. Serve and enjoy!
This dough should be very easy to work with. If at any time it becomes too soft or sticky, place it back in the fridge for a couple of minutes.
You can use 1 to 1 1/4 cups of chocolate chips instead of baking chocolate and melt in the microwave using the method above, but it's a little harder to get a thin, even layer of chocolate.
When printing the stencil and tea tags, make sure the "Fit to page" option is turned off, otherwise the sizes are going to be off.
Small Batch Information: This recipe cuts in half cleanly. Just replace the 1/8 teaspoon salt with a pinch of salt.