How Do You Brew? – Lemon & Chamomile Sugar Cookies | Recipe

Hey there Teacups! It’s finally time for another How Do You Brew? Tea Infused Recipe post, these are some of my favourite posts to write/make things for so I’m going to do my bets to try and make them a monthly thing. If there is any recipe you would like me to have a go at or a specific tea you would like to see my use let me know and I’ll do my best to make it happen.

This months How Do You Brew recipe centres around a tisane I recently received in April Leaves of The World Tea Rep Box. Drop it like It’s Hop is part of Leaves of the World’s flower power collection and from the moment I I first saw/smelt it I knew I had to use it to make some Lemon and chamomile sugar cookies.

30712434_1737555132968177_7167234191392768000_n.jpg

Ingredients: Lemon balm, Anise, Sweet Clover, Chamomile and Hop flower. (Vegan Friendly – Just in case you didn’t know Every Single Tea & Tisanes LOTW do are Vegan Friendly)

It was actually my fiancé that inspired me to use this blend to make sugar cookies with this blend because the first thing he said when he smelt it was ‘’that smells very biscuity” and from that moment on my decision on what to make for this month’s recipe was made. This is probably going to be the easiest tea infused recipe I ever post on here. It’s so quick to do and the ingredients are all probably things you already have in the house (Aside from the tisane obviously). Before I get into the recipe I just want to say that I haven’t made this recipe fully vegan yet but I’m going to work on it and I’ll come back to this post and add in the vegan products that I used afterwards.

 

What You’ll Need

Equipment
1 Large Flat Baking Tray | Mixing Bowl | Rolling Pin | Cookie Cutters (In a shape of your choice. I went for flowers as this tisane is part of a Flower Power Collection) | Silicone Spatula – (Again this is not essential a spoon will be fine but I find the one I Have to be the best for mixing and folding and with it being silicone it cleanly takes mixtures off the sides of bowls without any problems at all which might not sound important but it does help)

Ingredients
For the Sugar Cookies: 100g Unsalted Butter – Softened at room temperature | 100g of Caster Sugar | 1 Medium Egg – Lightly Beaten | 275g Plain Flour | 3-4 table spoons of drop it like its hop – steep hot & concentrated | 2-3 Table spoons of ground drop it like its hop (dry) | 2 teaspoons of lemon juice | If I were just making these cookies normally I would add vanilla extract rather than the tea & lemon juice.

For the Icing: 400g of icing sugar | 3-4 table spoons of hot steeped concentrated drop it like it’s hop tisane (If I were making these normally without tea I would just use water) | Any food colourings you may want to use in your icing.

How To

The Cookies
– Steep the tisane – Use around 3-4g and a small amount of water (around 50-65ml) you don’t need much water for this recipe, so this makes for a concentrated liquor that will result in a stronger flavour in your biscuits.

– Mix all the dry ingredients together – Make sure they are all evenly blended

– Mix all the wet ingredients together – Make sure they are all evenly blended (add your tisane while it’s still warm because it will melt the butter and make it much easier to mix when you add the wet ingredients together).

– Mix the wet and dry ingredients together and make sure they are evenly blended – mix until the mixture comes away from the bowl and forms a ball. Once it does you will know that it’s the right consistency to be roll out and cut into shapes ready to bake.

– Wrap your mixture in Clingfilm and place into your fridge for about an hour.

30741468_1737548956302128_7214621149685088256_n.jpg

– Take your mix out of the fridge and roll out. Once it’s evenly rolled out start to cut your shapes. I went for a medium sized cookie cutter and a small one. I thought a flower cookie cutter would be perfect for this recipe as the tisane I used is part of a flower power collection – but choice of shape is completely up to you.

– Bake for 10-12 minutes until golden brown.

– Once they have finished baking leave them too cool before you ice them.

 

 

The Icing

– Mix the icing sugar, the tisane and the lemon juice together.

– Add any food colouring if you want it but be aware if you use a liquid one it will affect the consistency so remember to take that into account.

Here’s how mine turned out

30740922_1737548906302133_5544314553023594496_n.jpg

If any of you have a go at making these sugar cookies, please tag me in any posts or pictures. I would love to see how they all turn out. As always if you have absolute any questions at all either stick them in the comments or send them to me on twitter or Instagram (@teaisawishblog) and I’ll answer them as soon as I can.

You can find out more about Leave of The World and purchase this tisane for yourself here. Remember to use the code TEANOMADKIM20 to get 20% off your first order.

Speak to you all again on Sunday. Happy Steeping – Kimberley

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s