In Beijing there are a lot of small tea shops where they sell an endless range of fragrant smelling teas. You can sit down and have a tasting session in the style of a Chinese tea ceremony. I love tea and I drink it all day long, so I know I’ll be buying a couple of my favorite teas before I go back to the Netherlands.
During the big baking session a couple of weeks before my departure we made these aromatic Jasmin cookies. I was a little sceptical at first, so I placed the cookies on a plate in the kitchen for my housemates to eat them. Turned out I actually loved the combination of a crisp buttery cookie with a non-overpowering taste of Jasmin tea and I ended up finishing the whole plate.
Recipe adapted from Delicous. magazine (Dutch version).
2 tbsp Jasmin tea
125 g butter, room temperature
110 g caster sugar
1/2 egg, whisked
150 g flour
1 tsp baking powder
22 white almonds
Grind the tea in a mortar and pestle to coarse powder.
Mix butter, sugar and tea in a big bowl for 5 minutes, until the mixture becomes pale and creamy. Add the egg and mix for another minute.
Mix the flour and baking powder and sieve it over the butter mixture. Carefully incorporate the flour into the butter mixture, make sure not to overwork the dough.
Form the dough into a ball, divide it into two and shape, on a floured surface, each piece into a 12 cm long log. Cover the two logs in clingfilm and leave to rest in the fridge for at least an hour.
Preheat the oven to 200˚C. Cover a baking tray with baking paper.
Take the logs out of the fridge and cut them into 1cm thick cookies. Place the cookies on the baking tray and carefully push an almond in the middle of each cookie.
Bake for 8-10 minutes.