After a beautiful hot Saturday afternoon (perfectly normal this time of year here), Sunday brought with it dark clouds and rain (not normal at all here this time of year!) Whenever the skies turn dark, I immediately get the itch to do some baking. My mother always said she did baking on cold days to warm up the house, so a grey day just doesn't seem right unless there's something in my oven. The rain and grey also makes my mug of tea just a little bit more delicious....if that's even possible.
So I took the opportunity to turn on the kettle and pull out one of the baking with tea recipes I've been wanting to try. Of course, it wouldn't be any fun if I followed the recipe exactly, so I experimented with a couple of my own twists. The result was delicious! The lovely citrus flavor coming from the Bergamot oil in the tea mixed with the sweetness of sugar and richness of the egg yolks made a perfect mate to my steaming cup of tea. These cookies are wonderful to enjoy with your solitary cuppa, but would also make a gorgeous choice for an afternoon tea party tray.
3/4 C (2.25 oz) confectioners sugar
5 oz unsalted butter (5/8 C, or 1 and 1/4 stick), straight from the fridge, cut into 1 tbsp slices
1 3/4 C (8.5 oz) all-purpose flour
3 large egg yolks
1 teabag Global Teas Refreshing Earl Grey (cut open bag and grind tea - approx 1 1/2 tbsp ground tea)
1 C granulated sugar (for coating)
In a large bowl, mix the sugar and ground tea together with a spatula.
Add the butter and use a mixer to continue mixing until smooth and pale.
Add the flour and mix until well combined.
Add the egg yolks and mix just until the eggs are fully incorporated (the dough will be crumbly, but should easily stick together to create a large ball of dough).
Form the dough into a disk and chill in the refrigerator on a plate loosely covered with plastic wrap, until firm (at least 30 minutes, but I let it chill for 1 hour before rolling it out.)
Preheat the oven to 365 F. Line baking sheets with parchment paper.
After chilling, roll out the dough to about 1/2″ thick (this is pretty thick compared to most cookie recipes, so make sure you don't roll it too thin)
Cut the dough with small cookie cutters of whatever shape you like. I did teapots and birds.
Gently coat each cookie in sugar (be sure to get sugar on both sides)
Place the sugar-coated cookies onto the parchment lined baking sheets, about 1″ apart. Bake for 12-15 minutes, rotating the baking sheet halfway through the baking time. When they are done, they will be slightly golden around the edges.
Makes approx 18 cookies (depending on shape & size)
Experiment with different flavors of tea (ie: I think this recipe would also be delicious using our Healthy Green Tea), and let us know how your cookies turn out!
Dezerai Seitzer is the owner and founder of Global Teas, a retail line of tea that gives people the opportunity to help change lives by donating $1 from every pouch of tea sold to a non-profit organization.