buttery, soft, crispy on the edge and melts in your mouth
INGREDIENTS
2 ¼ cups flour
1 tablespoon Earl Grey tea
½ teaspoon lavender
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine grain salt
250 grams caster sugar
200 grams unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract
baking paper
DIRECTIONS:
Turn oven to 175c and line a tray with baking paper
Finely ground the lavender and earl grey tea leaves in a mortar and pestle
In a mixing bowl whisk the flour, earl grey tea, lavender, baking powder, baking soda, and salt
In a separate bowl beat the the sugar and butter with an electric whisk on medium-high speed until it becomes light, fluffy, and doubled in volume
On low speed gradually add in the dry mixture until all the ingredients are combine
Scoop the cookie dough and make round cookies on the tray. Keep each cookie at least 3 inches apart as they will expand when baked.
Bake for 12 minutes or until the edges start to brown, one tray at a time.
Once cooled sprinkle the cookies with additional lavender
Notes:
- I buy my lavender from Chinatown market
- I like to sprinkle dried rose petals for decoration when I have them
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