Jasmine Tea Cookies (about 30 cookies)
This recipe is a variation on shortbread cookies, using loose jasmine tea for flavor. You can find this tea at specialty stores like Simon Lévelt or other shops that sell loose-leaf tea. Sugar isn’t the healthiest ingredient—feel free to replace it with an alternative sweetener, but be sure to use the correct ratio. For a handy guide, visit:
http://www.blijzondersuiker.nl/blog/tips-voor-suikervrij-leven/suikervervangers-verhoudingen
Ingredients:
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1.5 tablespoons jasmine tea leaves
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80 g fine granulated sugar (or a sugar substitute)
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92 g plant-based margarine
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½ beaten egg
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112 g flour
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¾ tsp baking powder
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A pinch of salt
Instructions:
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Finely grind the jasmine tea in a mortar and mix with the sugar in a bowl.
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Add margarine and stir until well combined.
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Add the egg and mix until soft and creamy.
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Sift the flour and baking powder into the mixture and knead into a dough. Add a pinch of salt last.
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Shape the dough into two rolls, wrap in cling film, and refrigerate for 1 hour until firm.
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Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
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Slice the dough into 1 cm thick rounds.
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Place the cookies on the baking tray.
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Bake for 9 minutes in the center of the oven. They may seem soft at first but will crisp up as they cool.
Tip: Every oven is different. Test-bake 1 or 2 cookies to fine-tune the settings.
Nutritional info (per 10g cookie): 44 kcal, 2.4g fat, 1g protein, 5g carbs.
Enjoy—in moderation!