Here we have funny and yummy tea cookies. In this case ‘tea’ has double meaning. Cookies have tea taste and tea bag shape. They are very tasty, flaky, butter-y and aromatic and not very complicated in making. Let’s suprise your family and friends. Enjoy!
about 40 pieces
- ½ cup + 1 tablespoon butter
- 3 tablespoons loose leaf tea
- 5 tablespoons icing sugar
- 1 egg
- 1 ½ cup all purpose flour
- 50 g white chocolate
- black sprinkles like small sticks or black crystal sugar
Place in a small saucepan butter and tea. Boil on low heat until butter has melted and for further 5 minutes. Strain the butter to remove tea leaves (some tiny pieces can remain). Leave the butter to cool and set.
In a bowl of a stand mixer place tea butter and sugar. Beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Preheat oven to 350°F. Line a large baking sheet.
Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut in 2.5 x 1.5 inch squares. In each cookie fold both upper corners into the center and make a hole (with a straw) in the middle between them. Place cookies onto the tray. Bake for 8-10 minutes (until slightly browned). Cool on a wire rack.
Melt the chocolate in double boiler or microwave. Dip lower part of each cookie up to its 1/3 high in chocolate. Sprinkle with sprinkles or black sugar. Decorate with thin cotton twine and small paper labels (handmade).
Tags: chocolate, tea.