When I saw this recipe posted by Anncoo, I thought it was one interesting recipe. I've always come across recipes using coffee, but not tea. So last week, I baked these Earl Grey Tea Cookies.
The dough sure smelled of tea. That's not a surprise since 2 tea bags were used, including the leaves! Just take note when baking them. You may need to bake them for more than 15 minutes. After baking them for 15 minutes at 180C, my cookies were still uncooked. So I reduced the temperature to 160 & continued baking for another 30 minutes. Thanks Ann for sharing this recipe!
Earl Grey Tea CookiesSource: Anncoo Journal
150g butter, softened
100g icing sugar
1 egg yolk
60g ground almond
200g plain flour
50g fresh milk
2 Earl grey tea bag
- Heat up fresh milk (not boiled and off heat), add Earl Grey tea leaves in it. Cover and leave to cool then run Earl Grey tea through a sieve and set aside (keep the tea leaves).
- Beat butter and icing sugar till light and fluffy. Add in egg yolk and mix well.
- Slowly add in Earl Grey tea and mix till combined (add one to two tablespoon of plain into it if batter is too wet).
- Add in the remaining tea leaves and mix well.
- Mix plain flour and ground almond together and pour into the batter in two batches and mix well to a soft dough with a rubber spatula.
- Put soft dough into a plastic bag, press flat and place soft dough in refrigerator for 30 minutes or freezer for 10 minutes.
- Take out dough from refrigerator and knead it to a soft dough again (do not over knead) and fill into piping bag fitted with a star tip half full. Pipe out cookies onto the prepared trays (you can use cookie press if you prefer).
- Bake at preheated oven 180C for about 13-15 minutes until the cookies are lightly golden. ( I baked for about 45 minutes at 160 deg C.)
- Leave cookies to cool on wire rack and store them in an airtight container.