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Iron Goddess Tea Cookies, anyone?

Healthy whole wheat tea cookies baked with
Iron Goddess Tea

It’s been a while since we did some sharing here. Time flies and before you knew it, April is almost coming to an end. Time to get busy for the exciting spring harvest of our iron goddess tea in May,
stay tuned! 

But before that, let’s put our hands together and make some healthy and delicious whole wheat cookies with our teaIn this recipe, the tea leaves are grinded into powder form and mixed straight into the cookie dough to ensure that you get a strong hit of tea flavour when you bite into it. 

These cookies are so easy to make and they are perfect to share with your friends as a nice afternoon tea treat. Serve it with tea please.

Whole wheat iron goddess tea cookies

Recipe adapted from here.
Makes about 20 cookies

140 grams whole wheat/all-purpose flour
120 grams of confectioners' sugar
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. 

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