March 27, 2019
These cookies are perfect to serve guests when they come over, or to contribute to the next tea party! Simple, sweet and so fragrant, best served with a freshly brewed cup of Osmanthus Sencha tea. We loved trying out this recipe and we hope you’ll love them too. This recipe is adapted from Eatchofood. Shoutout to her for a lovely tea cookie recipe 😊!
A fragrant aroma filled the air as we simmered the tea in melted butter. Imagine getting a whiff of the sweet fragrance of Osmanthus with the creamy notes from the butter. It was heavenly!
Next we strained this liquid gold into a measuring cup to chill in the fridge for about 1 hour.
After the butter was chilled, we started getting the dough together. The dough turned a pretty shade of light green from the infused butter.
Then it was time to get scooping! We measured out teaspoon sized dough balls and baked them for 10 minutes till the edges turned golden brown.
The best time to eat the cookies is just after they come out of the oven, but you can also have them after they have cooled down completely. If you can’t finish the cookies, leave them in the fridge, and they’ll last for 1 – 1.5 weeks.
Here’s how to make them:
(Recipe makes about 30 teaspoon sized dough balls)
192g All Purpose Flour
1 ½ tsp Baking Powder
¼ tsp Salt
227g Unsalted Butter (after simmering with tea leaves you will have about 140g of butter, parts of it will stick to the pan)
56g Osmanthus Sencha tea leaves
2 tsp vanilla
- 1. Melt the butter over medium heat. Once the butter is melted, add in the tea leaves and simmer on low heat for 7 minutes. Pour the melted butter and tea leaves over a fine mesh strainer or sieve into a small bowl. Press the leaves with the back of a spoon to strain out any excess butter. Let the butter sit out or in the fridge (about 1 hour) until it gets to room temperature and has the consistency of softened butter.
- 2. Whisk together flour, baking powder, and salt.
- 3. In a large bowl, beat the butter, sugar, and honey until light and fluffy. Add in the egg and vanilla until combined.
- 4. Gradually add the flour mixture to the creamed mixture until combined. Chill in the fridge for 20 mins.
- 5. Preheat the oven to 180˚ Line a baking sheet with parchment paper. Either with a cookie scooper or teaspoon, arrange dollops of cookie dough onto the tray. Bake for 10-12 minutes.
- 6. Let it cool and enjoy with a fresh cup of Osmanthus Sencha tea!
P.S. Our team loved trying out this recipe. The cookies were all snatched up as soon as they came out of the oven! This is one recipe we’re definitely keeping for future use 😉