Earl grey tea cookies
Is tea the new coffee? I stumbled upon this question in an article or some such business earlier this week. My immediate reaction was, “Yes! Tea is totally the new coffee.” But upon reflection I realized “no”, both hold such distinctly different roles in my daily routine that I couldn’t do with only one or the other. Coffee is peppy, social and bright, it is the drink that drags me out of bed in the morning and shoves me out the front door. Tea is a whole other story. It is cozy, relaxing and lulls me into bed at the end of the day. Simply put, coffee is an extrovert and tea is an introvert. And life wouldn’t have any balance without both.
I’ll admit it, I have a nightly tea tradition. The tradition varies a little, sometimes I have a cookie with my tea and if I’m really, really lucky, I get to have a Tim Tam. But most often I just have tea. Vanilla SleepyTime is the tea du jour. If I happen to have a Tim Tam on hand, the Tim Tam slam is the only way to go. Are you are sitting in front of your computer thinking “what the heck is a Tim Tam slam?” this guy will show you how it is done and if you don’t believe him Jennifer Love Hewitt will show you too. It is legit.
Sadly, I’m currently out of Tim Tams and my evening tea has been cookie-less for quite sometime now. As I was digesting the whole tea vs. coffee thing, I was inspired to do a little baking, and my inspiration point was a certain coffee flavoured cookie that we often had around the house at Christmas. If tea really is the new coffee, then I should make a tea flavoured cookie to celebrate. Earl Grey is my tea flavour of black tea, so naturally it is only fitting that I use it in my cookies. To give them a little twist, I decided to dip them in chocolate to mimic our Christmas coffee cookies.
I know that I have been talking about chocolate dipped cookies but I have yet to show you any proof that they were ever made. Keep scrolling down and you will see one. Here is the deal. I dipped half of the cookies and then did a taste test. I know what you are thinking, “Chocolate and Earl Grey, sounds like a match made in heaven.” I know right! That is exactly what I thought. I don’t what to sell the chocolate dipped version short but they weren’t mind-blowing. They were fine, perhaps even good, but not better. So, unless you are a chocolate fiend, I would suggest that you just keep these cookies as is. Crisp, delicately favoured with tea and delicious.
Earl Grey Tea Cookies
makes 2 dozen | adapted from The Kitchn
1 cup all purpose flour
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1/4 cup confectioners’ sugar
1 tablespoon Russian Earl Grey tea leaves
1/4 teaspoon fleur de sel
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter (cut into cubes)
Using a spice grinder or mortar and pestle grind the tea into a fairly fine powder. In a medium mixing bowl, combine the first five ingredients. Add the vanilla, water and butter into the flour mixture. Using a pastry cutter, work the butter into the flour until it forms a dough. Form the dough into a ball and place it onto a sheet of parchment paper. Roll the dough into a smooth log shape, wrap with the parchment paper and freeze for 30 minutes.
Pre-heat your oven to 375. Remove dough from the freezer and slice into 1/3″ slices. Evenly space cookies on a baking sheet and bake for 12 minutes or until lightly golden. Remove the baking sheet from the oven and transfer the cookies onto a cooling rack.
Enjoy with a piping hot cup of tea!
