Green tea gingerbread cookies
1/2 cup butter
1/3 cup molasses
1-1/3 (1 ounce) squares unsweetened chocolate
1-2/3 cups all-purpose flour
1/4 cup and 3 tbsp brown sugar
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground ginger
1/8 tsp salt
2 tbsp and 2 tsp milk
3 tbsp icing sugar or other decorative sugar
1-1/3 (1 ounce) edible organic green tea leaves (ground or dried and crushed)
Photo courtesy of Mark Manguerra
Preheat oven to 350 F (175 degrees C). Take a flat cookie and grease it.
Heat the butter slowly in a small saucepan. Sprinkle the tea leaves into the butter and crush into the butter while heating gently, so the butter won’t burn. Heat the butter like this for about 10m to make sure all the tea leaves’ nutrients become soluble in the butter. Then add the molasses and the chocolate into the mix as well – melt and mix. Let the mix cool to room temperature.
Sift flour, the brown sugar, baking powder, baking soda, ginger and salt. Stir into this the melted chocolate and tea mix with the milk. Mix well. Chill in the fridge till the mix is firm.
Roll dough into small balls. Roll into the icing sugar. Flatten out the balls and cut with cookie cutter shapes into the shape preferred. Any spare strippings from the side of the cutters should be put back into the mix to make extra cookies.
Bake at 350 F (175 C) for about 10m. When cool, use decorative sugar or icing to add a personal touch.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”