Earl Grey Cookies
When we started honeyandsoy, Pri, a dear friend of mine in Singapore, really jumped on the bandwagon and started baking using the recipes that we posted up. It was really exciting seeing her photos and knowing that she had been inspired by our blog. One day I asked her what other recipes she might want to see, and she said “Hmm, what about a cookie recipe?” And you know what, I didn’t realise, but we haven’t actually posted a cookie recipe yet! Soy and I have a couple of favourite cookie recipes, but I knew that I just had to feature this earl grey cookie, using real tea leaves in the dough that gives the cookie a rich yet delicate flavour.
I absolutely adore earl grey tea. It’s my favourite, followed by Irish breakfast and Lady Grey. There’s just something about the flowery bergamot that adds a delicious frafgrance to a strong cup of black tea. I’m actually envisioning Nigella in her Twinings ad going “That citrusy bergamot taste… is so uplifting.”
When I first came across this recipe, I knew I needed to try it straightaway. You can either form the dough into a log and slice them in to little rounds, or, they roll out really well too, and you can cut out shapes using cookie cutters. I of course, always choose a pretty flower shape. I think that just suits the delicate flowery fragrance of the cookie. It also bakes up really quickly and easily, with a food processor. The cookie dough can be kept in the freezer until you want to bake them.
These cookies don’t last very long in our house, and even Soy, who doesn’t like drinking earl grey tea, loves the taste of the cookies. The icing sugar in the dough adds a chewiness to the texture of the cookie. And they go best with… a cup of tea, of course! So, what is your favourite cookie accompaniment?
Earl Grey Tea Cookies
Recipe from here
makes 2 dozen cookies
1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners’ sugar
1 tablespoon Earl Grey tea leaves*
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
110g unsalted butter
Preheat oven to 190°C. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverised.
Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes. Or, if using cookie cutters, form the dough into a ball, flatten slightly then chill for 30 minutes.
When chilled, slice the log into 1/3 inch thick pieces, or roll out the dough and cut into shapes using cookie cutters.
Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
*One would think that expensive loose leaf tea would be best in this recipe. But the best flavour seems to come from tea from tea bags because the leaves are more fine and flaky. Just rip open the bags and pour out the tea.