Jasmine Tea Cookies

This is a delicious buttery and crispy cookie with a hint of jasmine tea scent at the end of each bite.

Because jasmine tea is the star in this recipe, use jasmine tea with a strong fragrance. I used the T2 China Jasmine Tea. Don't be tempted to add vanilla essence as it will overpower the delicate jasmine flavour in the cookie.

Jasmine Tea Cookies (recipe adapted from The Asian Oven)

85g brown sugar
80g unsalted butter
1/4 teaspoon salt
Jasmine tea dust from 3 tea bags
2 tablespoon of beaten egg
125g self-raising flour

1. Beat butter, sugar, salt and tea dust until light and creamy.
2. Add beaten egg and mix until combine.
3. Add flour and mix with a spatula until just combine.
4. Roll dough between 2 sheets of non-stick baking paper to 5mm thick. Chill in freezer until firm, about 15 minutes.
5. Using cookie cutter, cut rounds from the dough, gathering together scraps and rerolling if needed.When dough becomes too sticky to manage, re-chill in freezer until firm.
6. Space cookies on baking tray.
7. Preheat oven to 180C.
8. Baked until golden, about10-15 mins.
9. Remove cookie from the oven. Leave cookie on tray for 1 min before transferring to the rack to cool completely.

Join the conversation!

the 'gram

© Cakelets & Doilies.