Sunday, April 8, 2012

Earl Grey Vanilla Bean Cookies

This is my third recipe to be featured in The Hinton Voice.   It's still so surreal to every time I see my recipes in print.  I absolutely love coming up with different recipes to share, and it's an honour to be able share them via such a great publication. 

Here is the excerpt from The Hinton Voice - April 5th, 2012.

[I am a huge tea lover - I have an entire shelf in my kitchen devoted entirely to loose teas and tea accessories.  Earl Grey tea has always been one of my favourites.  I remember the first time I ever experienced the wonderful aroma of Earl Grey tea - it was on a hot summer day and I was perusing an outdoor market.  My eye caught a beautiful wooden box and in it laid the tea.  Upon opening the box, my nose filled with an aroma that reminded me of fragrant flowers.  Turns out I wasn't too far off - Earl Grey's distinctive flavour and aroma is derived from the addition of oil extracted from the rind of the Bergamot orange, a fragrant citrus fruit.  I absolutely love the aroma that fills my house when these cookies are baking. 

These cookies remind me of my favourite coffeehouse tea, the London Fog.  The London Fog is a blend of Earl Grey tea and vanilla sugar, whipped deliciously into steamed milk.  I've also been told that this cookie tastes quite similar to Fruit Loops. 

This is a great cookie to have with a warm cup of tea, or to make as a gift for the tea lovers in your life.] 

- 2 cups all purpose flour
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup icing sugar
- 2 tbsp vanilla sugar*
- 2 tbsp Earl Grey tea leaves (about 6 bags)
- 1/4 tsp sea salt
- 2 tsp pure vanilla extract
- 1 cup butter, chilled

* If you don't have vanilla sugar, you can substitute granulated sugar with an extra splash of vanilla extract.  If you want to make your own, the recipe is below:

Vanilla Sugar
(combine ingredients in a food processor or small blender)
- 1 cup granulated sugar
- 1-2 vanilla beans scraped


Combine dry ingredients (flour, sugars, tea and salt) in a food processor and blend until well combined. 

Cut butter into pieces and slowly add to dry ingredients.  Add vanilla extract and mix until sought forms. 

Remove from food processor and form the dough into a log about 16 inches long (I made mine a yore log).  Roll log in granulated sugar, or vanilla sugar. 

Wrap in wax paper and chill in fridge for at least an half hour before baking. 

Once chilled, cu cookies to about 1/3 inch thick.  You should get approximately 4 dozen (48) cookies. 

Preheat oven to 375 degrees.

Bake until the edges of the cookies are brown around the edges, about 10-12 minutes. 


- Nutritional Info (per cookie) -
Calories - 69   Fat - 4    Carbs - 8     Protein - 1    Fibre - 0


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