Introduction: Double Dipped Chocolate Tea Cookies
I love cookies. I love tea. I love chocolate. So I thought; why not combine those three ingrediënts? I have never seen someone put real tea in cookies, so this was an expiriment. A living on the edge kind of thing, but it worked! These cookies taste fantastic and you can customize the flavor by picking a different kind of tea. How awesome is that?
Step 1: Ingrediënts
You'll need the following for about 40 cookies
250 gr/ 9 oz Full-cream Butter unsalted
150 gr/ 5 oz Sugar
300 gr/ 11 oz Wheat flour
1 teasp Vanilla Extract
2 Tea Bags (I used French Rose and Vanilla by Dilmah, but feel free to use any flavor you like)
1 teasp Salt
1 bar of Dark Chocolate
Step 2: Let's Bake Some Cookies!
Put the butter, sugar and vanilla extract in a bowl. Knead it with your hands. Cut the tea bags open and put the flour, salt and tea in the bowl. Continue kneading until you have a firm cookie dough. Divide the dough in two parts and make long rolls of the parts. One long roll is fine as well, but I find two parts easier to work with. Put the rolls in some cling film and put them in the fridge for about an hour.
Preheat the oven at 180 degrees Celcius (350F). Put a sheet of baking paper on a baking plate and get the rolls out of the oven. Crack an egg and whisk if for a minute. Now remove the plastic from the dough. Slice the rolls into pieces of about half a centimeter (0,2 inch). See what I did there? No need to roll out the dough. We just want oval shaped cookies, so no playing around with cookie cutters. All it takes is a roll of dough and some slicing! Put the slices on the baking sheet and spread a little bit of egg on each cookie. Put it all in the oven and bake for about 15-20 minutes. Let them cool. Now melt the chocolate and dip the cookies in there with both sides. Let them dry on a baking sheet.
Done! Mine tasted fantasically rosy. It was awesome! I'm going to make these with lemon tea soon. Yum!
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