It’s no secret that I have Vanilla Tea pulsing through my veins. There is also nothing better than dunking freshly baked cookies into tea. You’re either a dunker or you’re not… but tea and cookies always go together.
I’ve been experimenting using Vanilla Tea in baking and decided to try a recipe that I found online, but I adapted it.
I found a recipe for Earl Grey cookies that looked really interesting and simple. It automatically made me think of my obvious tea choice. If you’re not a fan of Vanilla tea (say what?) substitute it with Earl Grey.
They turned out delicious and my entire apartment smells deliciously of Vanilla.
VANILLA TEA COOKIES:
2 cups of Sasko Cake Flour
½ cup of granulated sugar
½ cup of Castor sugar
Vanilla Tea from approximately 6 tea bags.
Pinch of salt
1 teaspoon of pure vanilla extract
1 cup of unsalted butter cut into pieces
Heat the oven to 180 degrees.
Pulse together all the dry ingredients in a food processor or a blender until the tea leaves are pulverized.
Add the vanilla, 1 table spoon of water and the butter.
Pulse together until a dough is formed.
Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 30 cm log, about 5cm in diameter.
Wrap and chill for 30 minutes.
Slice each log into disks
Place on foil lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes.
Let cool on sheets for 5 mins so that they harden.
I bought these Vanilla pods in Mauritius and their aroma is just beautiful.
My favourite Vanilla Tea is Bois Cheri from Mauritius – it’s not easily accessible in SA, although I have seen it in a few Spars. You can use Twinings Vanilla Tea.
Tear open 6 tea bags and decanter the tea.
Place the Sasko Cake Flour (don’t worry about using a sieve because the blender will do it all for you), castor sugar, granulated sugar, salt and tea into a food processor or a blender.
Tip: Sasko Cake Flour is honestly my favourite flour to use – it’s light, fluffy, rarely lumpy and I know this because when I do use a sieve (see other recipes), I’m very rarely left with those little clumpy beads in the sieve – you know the ones, where you have use a wooden spoon to stir and loosen them.
Pulverise so that the tea is ground up finely with the Sasko Flour and sugars.
Slice each Vanilla pod lengthwise and then take a teaspoon and scrape the extract out. I used about 4 Vanilla pods.
Tip: If you don’t have Vanilla pods, buy a Vanilla paste and use 2 or 3 pumps. You can see a pic of it in ingredients, even though I didn’t use it.
Tip: Make sure the butter is room temperature and cut into small pieces so that it is easier to mix.
Tip: You may want to add more water, but don’t. 2 Tablespoons is plenty.
Tip: Use some of the Sasko Cake Flour on the cling wrap so that your dough doesn’t stick. It also makes it easier to roll.
Tip: Allow them to cool and harden.
Serve with, you guessed it, a cup of Vanilla Tea and enjoy.
Sasko Flour have an awesome range of products, from their Cake Flour, Self-Raising Flour, Digestive Bran, Brown Bread, White Bread, Crushed Wheat and Bran-Rich Self-Raising to their easy Quick Treat products. You have to try their Scones mix, the Vanilla, Chocolate and Bran Muffins mix, Pancake Mix and Flapjack Mix.