We all know how much I love tea and coffee. I make my own amazing and sometimes out there coffee syrups. I also make my own blended teas! I’ve taken that love and poured it into a cookie (had to make that tea reference).
I bought some adorable cookie cutters that hook onto your tea mug while I was in Spain. I wished I put a little more chai into the cookies as it was a little too subtle for me.
I dipped the cookies that didn’t hang on the mugs in chocolate and they were devoured in a matter of days.
Why can’t they sell this Dr Oetker stuff in London?
2 cups plain flour
2 tbs ground chai team (about 4 tea bags)
1/2 tsp salt
1 cup unsalted butter, at room temperature
1/2 cup icing sugar
1 tbs orange zest
- Whisk together flour, tea and salt in a bowl and set aside.
- In the bowl of an electric mixer combine the butter, zest and icing sugar until pale and fluffy.
- Gradually add in the flour mixture.
- Roll the dough between two sheets of parchment paper to 1/4 inch thick. Refrigerate until firm.
- Preheat the oven to 180 C/350 F. Place each cut out 1 inch apart on a parchment lined baking sheet.
- Bake the cookies for 13 to 15 minutes rotating halfway through. Place on a wire rack to cool.
- Dip half the cookies in melted chocolate if desired.
adapted from Martha Stewart Cookies