Hello everyone! Today I am sharing a recipe I recently finished for a copycat version of the recent seasonal London Fog Milanos.
These cookies consist of 2 crisp cookies, an earl grey vanilla icing and a layer of milk chocolate.
At first I tested these with an earl grey chocolate ganache. And while that was tasty, it wasn’t quite right. It seemed that the chocolate was overpowering the tea flavor when it was mixed together.
It also needed more vanilla flavor, as the actual London Fog Milanos have the flavors of chocolate, earl grey and vanilla.
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Copycat London Fog Milano Cookie recipe
Difficulty: Easy24
cookiesA copycat recipe for London Fog flavored Milano cookies!
Ingredients
1/2 cup (113g/1 stick) salted butter, room temperature
1 1/2 cups (170g) powdered sugar
1 egg
2 egg whites
1/4 tsp salt
1 tsp vanilla extract
1 1/2 cups (180g) all-purpose flour
Filling:
1/4 cup (56g) heavy cream
2 bags (2 tsp) earl grey tea (decaf or regular)
2 cups (227g) powdered sugar
1 tsp vanilla extract
1 pinch salt
3oz (85g) milk chocolate
Directions
- Line a baking sheet with parchment paper and set aside. In a large bowl (or the bowl of a stand mixer) cream the butter and powdered sugar together until light and airy. Beat in the egg, egg whites, salt and vanilla until smooth. Stir in the flour, being careful not to overmix.
- Place a piping bag in a cup and fill with dough. Remove and twist the top, then cut the tip so you have a 1/2″ opening. Pipe into 2″ long lines on your prepared baking sheet. I fit 12 on mine, but it will depend on the size of your pan.
- Place in the fridge for 20-30 minutes to firm up. In the meantime, preheat your oven to 300F. Once ready, bake for 22-26 minutes or until golden brown on the edges but pale in the centers. Turn off your oven, crack the door and leave the baking sheet for 12 minutes. Remove and let cool completely.
- For the filling, chop/break the milk chocolate into a microwave-safe vessel and heat in 30-second increments, stirring each time until fully melted. In a separate microwave-safe vessel heat the heavy cream until it just begins to bubble. Cut open the tea bags and stir the contents into the cream (or if you have loose tea, just measure out 2 tsp). Let steep for 5-6 minutes.
- Add the powdered sugar, salt and vanilla to a medium bowl and strain the cream over it. Whisk until smooth, adding more milk or cream if it is too thick. In the end you want a texture that is spreadable, not too thin. Spread a small amount (about 3/4 tsp) of chocolate onto the bottom of one cooled cookie, then spread a similar amount of icing onto the bottom of a similarly shaped cookie. Sandwich them together and enjoy!
Recipe Video
Notes
- Store these in an airtight container. If your room temperature is fairly warm/hot, store in the fridge. They will last 3-4 days at room temp, 1-2 weeks in the fridge and months in the freezer.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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