Tea and biscuits is always an old favourite. Why not combine them for a delicious afternoon treat, with one of your favourite flavours infused.
Method - Cookies
- Start by brewing the Teltley black tea. Use 1 tea bag and brew it in a small amount of water, only about half a cup. This yielded a really subtle Tetley black tea flavor. You can brew it with 2-3 tea bags if you want a much stronger flavor. Do this first so it has plenty of time to cool down and won’t melt the butter when added to the dough.
- Mix together the brown sugar and butter. This is easiest if the butter is soft. Add the Tetley black tea in with the butter/sugar mixture and loosely mix it in, it won’t be smooth but that’s not a problem.
- In a separate bowl mix together the flour and baking powder so they are evenly dispersed, then slowly add these dry ingredient into the wet mixture. The mixture should be fairly solid, but not so stiff it can’t be rolled out. Stick the dough in the fridge for at least 15 minutes to let it rest.
- In a separate bowl mix together the flour and baking powder so they are evenly dispersed
- Preheat your oven now, to 180 degrees C.
- Set up a place to roll out the cookies, like a large cutting board or other flat surface. Sprinkle a little flour and spread it out. Cover a large baking tray with wax paper, or grease it well.
- Roll out the dough to about 1/5 a cm thick and cut out your cookies using a cookie cutter
- Bake for 7-9 minutes or until they are toasty brown around the edges.
- When they come out of the oven let them rest for 1 minute on the pan, then at least 10 minutes on a cooling rack.
Method - Glazing
- To make the glaze you simply add the 2 tablespoons water and 2 tablespoons sugar and heat in a pan until bubbling. Let bubble for about 30-60 seconds and then pull from the heat. This will make a sticky sugar syrup that when brushed on the cooled cookies will help the sprinkles or brown sugar stick.