Jasmine Tea Cookies
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Batter 1/2 cup unsalted butter |
| • |
2 tablespoons Jasmine Tea |
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1/4 cup confectioners' sugar |
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3/4 cup flour, sifted |
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1/4 cup cornstarch |
Topping
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1/4 cup milk or cream, heated |
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1 tsp. Jasmine Tea |
| 1. |
Preheat oven to 350 degrees F |
| 2. |
Melt half of the butter in a small bowl and stir in tea. Allow to steep for 3 minutes. |
| 3. |
Strain tea from butter and mix together with remaining butter in a large mixing bowl. Add sugar and beat for 2-3 minutes until light. |
| 4. |
Mix in flour and cornstarch. |
| 5. |
Shape dough into 1-inch balls and place onto a parchment lined cookie sheet. Flatten into circles. |
| 6. |
Combine milk and remaining tea in a small bowl. Brush onto cookies. |
| 7. |
Bake for 20-25 minutes until golden brown. |
Garden Blend Breakfast Scones
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3/4 cup heavy cream, heated |
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2T. Garden Blend Tea |
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2 cups all purpose flour |
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1/3 cup granulated sugar |
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2 tsp. baking powder |
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Pinch salt |
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1/3 cup cold unsalted butter, chopped |
| • |
1 egg beaten |
| 1. |
Preheat oven to 375. |
| 2. |
Combine cream and tea in a small bowl and set aside. |
| 3. |
Mix together flour, sugar, baking powder & salt in a large mixing bowl. |
| 4. |
Cut in butter with a fork or pastry blender until mixture looks like coarse crumble. |
| 5. |
Pour cream through strainer. Add 1/2 cup to egg and reserve remaining cream for later. |
| 6. |
Stir egg mixture into dry ingredients to form a dough. Knead a few times on a floured surface, but do not over mix. |
| 7. |
Shape into a 7-inch circle and cut into 6 wedges. Place each scone onto a lightly greased baking sheet and brush tops with remaining cream. |
| 8. |
. Bake for 18-20 minutes or until golden brown. |
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