A relatively light and buttery sweet tea time biscuit that is between a shortbread and a sugar cookie. What's enjoyable about this recipe is that it makes a small batch therefore being able to whip up a batch without much time or effort and move on to something else. The rooibos tea I used was a vanilla rooibos which came in individual teabags; I cut open 4 teabags to use the tea inside which resulted in 2 tablespoons of loose tea however feel free to adjust the amount of loose tea according to your taste.
Vanilla Rooibos Tea Cookies
-----------------------------------------------------------------------
makes approximately 12 cookies
2 tablespoons loose rooibos tea
1 teaspoon ground vanilla bean
1 1/4 cups unbleached all purpose flour
1/4 cup caster sugar
1/4 cup icing sugar
1/4 teaspoon salt
3/4 cup unsalted butter, slightly melted
3 teaspoons milk
2 teaspoons vanilla extract
vanilla lavender sugar, on a plate, for decorating
Preheat oven to 350ºF (190ºC). Line a cookie sheet with baking parchment.
In a large bowl combine the flour, caster sugar, icing sugar, salt, ground vanilla bean and loose rooibos tea. Stir together.
Gently melt the butter until almost completely melted, in a microwave safe bowl or in a saucepan on the stove over low heat, do not cook the butter, allow to cool for a few minutes.
Create a well in the centre of the flour mixture and add the butter, milk and vanilla extract. Stir together until a dough is formed. If you find the dough seems to be a bit dry add another teaspoon of milk. Once a dough is form, roll into balls, no larger than a walnut, and dip them into the vanilla lavender sugar and place on the prepared cookie sheet about 2 inch apart. Gently flatten the tops with the bottom of a smooth glass or use the back of a fork to flatten, not to worry if the sides aren't smooth as being imperfect is part of their charm and place the cookie sheet in the refrigerator for about 20 to 30 minutes.
Bake in the preheated oven for about 10 to 12 minutes, until cookies are firm but slightly soft in the centre. Remove baking sheet from the oven and allow cookies to cool for 1 minute on the baking sheet before transferring to a wire rack to cool completely.
It has been extremely hot here since the weekend and today hitting record breaking temperatures; the temperature will reach a high of +38ºC! Not much baking or cooking in the kitchen I'm afraid. Stay safe and stay cool! - JD