This recipe is brought to us by Shannon Scales at Lady Baker's Tea. You may not know this, but we work with Lady Baker's Tea to produce some of our custom teas as well as feature their teas on our website and in store.
The quality is unmatched and they are an excellent PEI-based company that we love to support. You can learn more about what they have to offer here.
Shannon came up with this awesome recipe that incorporates both our chocolate and their tea. It's a riff on this recipe they have shared before. To make these yummy cookies please see the instructions below!
For the cookies:
- 1 cup all purpose flour
- 1 tbsp Lady Baker's Willow’s Dream tea
- ¼ cup sugar
- ¼ cup icing sugar
- ¼ tsp salt
- ½ tsp vanilla
- 2 tsp water
- ½ cup butter, softened
For the chocolate drizzle:
- 225 grams Anne of Green Gables Milk Chocolate (~15 nuggets)
- 1 tsp coconut oil
1. Preheat oven to 375° F.
2. Place tea leaves in a food processor and pulse until pulverized. Add dry ingredients and pulse until combined.
3. Add vanilla, water and butter. Pulse together until the dough is formed.
4. Turn dough out onto a piece of plastic wrap and form into a log approximately 1 ½ inches in diameter. Wrap the plastic wrap around the log and roll smooth (I like to make sure my ends are relatively flattened, creating a cylindrical shape). Chill in the fridge for at least 30 minutes.
5. When chilled, slice cookie log into ⅓ inch thick disks. Place on a parchment lined baking sheet, an inch apart, and bake until edges are lightly browned, about 12 minutes. Let cool on a baking sheet for 5 minutes, then transfer to a wire rack. When preparing to add the chocolate, place cookies in the fridge or freezer for 10-15 minutes for quicker setting.
For the chocolate drizzle:
1. You’re going to take those beautiful pieces of milk chocolate and melt them down. I like to use a makeshift double boiler using a pot of water with a metal bowl resting on top. Add enough water to come up to about a ½ inch below your bowl.
2. Heat the water over low heat on your stovetop and stir the chocolate constantly until melted. The water in the bottom of the double boiler should not come to a boil while the chocolate is melting so you’ll want to watch that. You’ll also want to make sure that your chocolate does not come in contact with water. This can make it seize up instantly and then you’ll have to start again!
3. Add your coconut oil and stir until combined. This makes your chocolate slightly thinner and easier to drizzle. Bonus: it tastes divine.
4. Drizzle your chocolate however you choose onto your cooled cookies. I do a mix of a partial dips and zig-zag drizzles on top but this part is truly up to you. You can dunk the whole thing if your chocolate craving calls for it!
Once the chocolate cools and hardens, they are ready to enjoy. Happy Baking!