Sophisticated treat: tea finger cookies

Tea Finger CookiesThese cookies are a long time favourite of mine, I’ve made them time and time again because they are easy and delicious to make (and because I love tea of course – if you don’t like tea, then these cookies are not for you). They passed an important taste test as well: the “colleague yummy factor”. They got two thumbs up from all my colleagues! My colleagues often act as guinea pigs, and so far without objecting. This recipe comes from The Cookie and Biscuit Bible, yes, it exists and I love it! It contains over 400 recipes actually, so a long way to go still before I tried the lot… I’m sure my colleagues won’t mind!

Here’s how to make them: beat 150 g softened butter with 115 g light muscovado (brown) sugar until light and creamy. Beat in 2 tbsp Lady Grey tea leaves (about 6 bags), followed by 1 egg and 200 g flour. Using your hands, roll the dough on a lightly floured surface into a long cylinder. Put it on a sheet of cling film and gently press down on the top of the dough to flatten it slightly. You are aiming for a long rectangular shape. Wrap the dough in the cling film and chill in the fridge for about 1 hour (can be longer of course).

cutting your cookie
Cutting your cookies

Heat the oven to 170 C and line two baking sheets with baking parchment. Take the dough out of the fridge, unwrap it and, using a sharp knife, cut the dough widthways into 5 mm slices. Place on the prepared baking sheets (no need to space them far apart, they won’t move). Sprinkle the cookies with a little demerara sugar and bake for 10 min until the edges are lightly browned. Allow to cool on the baking sheets for 5 min before transferring to a wire rack to cool completely. Enjoy while listening to Little Old Lady from Pasadena by Jan and Dean.

You can of course let your imagination run wild and try this with any kind of tea leaves you fancy. Let me know which combinations you came up with!

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