Today we brought a beautiful suggestion; the tea bag cookies... For teatime! They are crunchy, light, kindly in flavor and sweetness. We baked them using mint tea but the options are countless.
1/3 cup oil
1/4 cup sugar
2 tbsp honey
2 tbsp mint tea
2 cups flour
1/2 cup oatmeal
1/4 tsp salt
1/2 tsp baking powder
1. In a bowl, whisk for about 3 minutes the egg with oil and sugar. Whisk in honey and tea. Add flour, oatmeal, salt and baking powder and mix, first with a wooden spoon, then with hands to make a smooth dough. DO NOT KNEAD THE DOUGH.
2. Preheat the oven to 350˚F.
3. Roll out the dough over two plastics and cut into 5,5x4cm rectangles. Cut the two tips of rectangle's one side and insert a small piece of toothpick or skewer to make a hole and keep it until the cookie is baking. Place the cookies onto a ungreased cookie sheet and bake 10-15 minutes or until are golden brown. Let cool over a rack and remove the toothpicks.
4. You can dip the cookies in dark, milk or white chocolate or in royal icing, made with 1 cup icing sugar, 2 tsp meringue powder and 3 tbsp mint tea (or creme de menthe, as the pictures' icing, so you'll have a fresh touch).
Tips: You can substitute the mint tea for Matcha, lavender, chamomile, jasmine or what you want. remember, the tea must to be strong, prepare a very concentrate portion to flavor the cookies.
Serve: 50 tea cookies.
Oatmeal kindly provided by Nutrimental.
Porcelain Carla Amorim.