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My friend C sent me a Chinese cookbook 新手餅干教科书when she was in Taiwan for holidays few months ago. There are many easy and interesting recipes in this book and I’ve already tried a few of them. When Angel of Cook.Bake.Love sent me some Earl Grey Tea during Christmas, I suddenly remember there is an Earl Grey Tea Cookies recipe in this book too. I knew I needed to try it out! These cookies are so crispy, fragrant and delicious that tastes sooo good and its didn’t last long in our house (note: cookies will be softened after two days). Going to bake another batch next week as Chinese New Year is exactly two weeks from now.
- Ingredients:
- 150g Butter, softened
- 100g Icing sugar
- 1 Egg yolk
- 60g Ground almond
- 200g Plain flour
- 50g Fresh milk
- 2 Earl grey tea bag
- Method:
- Heat up fresh milk (not boiled and off heat), add Earl Grey tea leaves in it. Cover and leave to cool then run Earl Grey tea through a sieve and set aside (keep the tea leaves).
- Beat butter and icing sugar till light and fluffy. Add in egg yolk and mix well.
- Slowly add in Earl Grey tea and mix till combined (add one to two tablespoon of plain flour into it if batter is too wet).
- Add in the remaining tea leaves and mix well.
- Mix plain flour and ground almond together and pour into the batter in two batches and mix well to a soft dough with a rubber spatula.
- Put soft dough into a plastic bag, press flat and place soft dough in refrigerator for 30 minutes or freezer for 10 minutes.
- Take out dough from refrigerator and knead it to a soft dough again (do not over knead) and fill into piping bag fitted with a star tip half full. Pipe out cookies onto the prepared trays (you can use cookie press if you prefer).
- Bake at preheated oven 180C for about 13-15 minutes until the cookies are lightly golden.
- Leave cookies to cool on wire rack and store them in an airtight container.
Kitchen note: These cookies will be softened after two days.
Enjoy Baking!