I’m a big tea drinker so when I learned about infuse butter to add tea flavour in to your baking, I had to try it! I used a simple shortbread cookie recipe and infused it with a Choco Cherry tea from teaBOT but it’s amazing with any quality chai or black tea.
1 ½ cup flour
½ cup icing sugar
1 cup butter
¼ cup cornstarch
3 tbsp of teaBOT Choco Cherry Tea
First thing you will need to do is infuse the butter with tea.
- Melt the butter over medium heat and add the tea
- Stir so that the tea is immersed in the butter
- Let simmer on low for at least 6 mins
- Strain using a fine mesh sieve to remove the tea leaves
Your butter will be liquid at this point. Leave it to solidify. You will need it to be at room temperature to use so if you want to speed up the solidifying process by putting it in the fridge, you will need to leave it out to soften to room temperature before using. Preheat oven to 350 degrees F.
In a bowl, cream together the butter and sugar. Once that is mixed well, add the cornstarch and flour. If you didn’t use salted butter, than add a 1/4 teaspoon of salt as well.
Mix until the batter is just crumbly. Careful not to over mix or your cookies could become quite dense.
When the batter is crumbly, remove from the bowl and finish kneading it together with your hands. You may need to add a bit more flour if you find it is sticking to your hands too much.
Now cover and let it cool for at least 30 mins in the fridge.
One a parchment paper lined cookie sheet, roll the batter in to little balls and lay them out on your cookie sheet.
Use a fork to flatten the cookies.
Bake in the oven for 12-18 mins and remove when the bottom and edges are just starting to get golden.
That’s it! Cheers!
You can also see the whole process in the following video!