Healthy whole wheat tea cookies baked with
Iron Goddess Tea
Recipe adapted from here.
Makes about 20 cookies
140 grams whole wheat/all-purpose flour
14 grams or 2 packs of No 2, Smooth Floral Touch Iron Goddess Tea
(You can either grind the tea leaves in a small food processor or with a spice grinder
into a powder form)
110 grams of unsalted butter, room temperature
1/3 tsp of coarse salt
Whisk flour, tea powder and salt in a small bowl; set aside.
Cream the butter and sugar together with a stand-mixer/hand-held mixer until light and fluffy, approx 3 min. Reduce speed to low; gradually mix in flour mixture until just combined.
Transfer the cookie dough onto a piece of parchment paper; shape into a round or square log, about
1 and 1/2 inch in diameter. You can roll in parchment, pressing a ruler along edge of parchment and form to your desired shape. If you have paper tower tubes, you can transfer your parchment into them. I just press mine into a square shape log in the parchment. Refrigerate until firm, around 1 hour.
Preheat the oven on 350ºF/175ºC. Cut the log into 1/4-inch-thick slices.
Spread them on a baking sheet lined with parchment.
Bake cookies until edges are slightly golden, 13 to 16 minutes. Let cool on sheets on wire racks.