25 April 2017

Thai Tea series - Part II Thai Tea Cookies

Thai Tea series - Part I Thai Milk Tea Chiffon Cake

For part II of my Thai Tea series, I decided to do a simple Thai Tea Cookies because I was craving for some munchies :p

Instead of exploring new recipes, I just use my Teddy Bear Cookies recipe and add ground tea leaves instead.

Thai Tea Cookies
(makes 20-25 cookies)

  • 100g cake flour
  • 25g icing sugar
  • 50g unsalted butter
  • 1 tsp Thai tea leaves
  • 1 tbsp egg
  • 1 tsp Thai milk tea
  1. Sieve cake flour and icing sugar together. Set aside.
  2. Pound/grind the tea leaves into fine powder.
  3. Melt butter in a small pot and add tea powder. Let the tea infuse in the butter while the butter cools down for about 10-15 mins. Chill the infused butter in the fridge till it solidifies.
  4. Remove the infused butter from the fridge and scrap the butter into the flour mixture.
  5. Use the finger tips to rub the butter with the flour mixture till it resembles coarse crumbs.
  6. Add egg and milk tea, bring the dough together using spatula till dough forms.
  7. Place the dough in between 2 clear plastic sheets. Roll and flatten to about 4mm thickness. Chill the dough sheet in fridge for at least 30 mins.
  8. Preheat oven to 170 degree celsius fan mode.
  9. Remove dough sheet from fridge, cut to desired shapes and repeat till all dough use up.
  10. Bake at 170 degree celsius fan mode for about 13-15 mins.
  11. Let the cookies cool completely before storing in airtight container.

Besides the conventional round shape, I cut some dough into teabag shapes and after baking, tie the cookies with a string attached to mini labels. I thought they looked adorable this way :)

The cookies have a lovely thai tea aroma but taste-wise just a whiff of it. Probably I could add more tea leaves (for the butter infusion) or more Thai Milk Tea to the dough. Alternatively, dip the cookies with some thai milk tea sauce. But meanwhile, I'm happy to enjoy them with some Thai Milk Tea :)

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