Why, yes. Yes, the crazy tea-drinker did break down and bake something. And (gasp!), the product was actually tasty (thanks in no small part to the Lady Grey tea in the recipe, I’m sure). The recipe is from the Twinings website; I posted it a few days ago, but I’ll include it again below for those of you who choose to be lazy and not go looking for it. (I fully support laziness when the weather’s this warm.)
Two things: I noticed that the recipe called for baking powder but doesn’t actually tell you in the recipe when to add it or what the heck to do with it. So using what little cooking common-sense I have, I added it when I added the flour, and that worked out fine. Also, about the lemon zest…here’s the thing: I don’t have lemons on hand, I’ve never in my life added lemon peel to anything, and I don’t like lemons in my tea. So (shhhhhh) I left the lemon zest out of the recipe. It’s possible that next time I make the cookies I’ll break down and include the peel in all its lemony goodness, but I didn’t add it this time, and I didn’t miss it. Don’t tell Twinings.
Twinings Lady Grey Cookies
Makes approximately 16 cookies.
1/4 Lb (4oz stick) Butter
1/2 cup (4oz) Sugar
4 Tbsp (1/4 cup) water
4 Lady Grey teabags
One Large Egg
1/2 tsp baking powder
1 1/2 cups All Purpose Flour
1/2 tsp Lemon zest (grated lemon peel)
Mix (by creaming) Butter and Sugar until light in color.
Blend in egg and zest until completely incorporated.
Add Lady Grey concentrate: Place the Lady Grey teabags in a teacup and cover with a 1/4 cup of water, freshly heated to the boil. Brew for 3 minutes, remove teabags; remaining tea concentrate should equal about 1 Tablespoon. If not, squeeze a little more out of teabags.
Add flour gradually until dough is formed.
Cover and refrigerate 6 to 12 hours.
Work cold dough (on a floured board or pastry cloth) shaping into a long 1 1/2 inch diameter stick of dough. Slice into 1/2 inch thick pieces.
Place pieces on a clean cookie sheet pan.
Bake at 350° F for 12 to 15 minutes until lightly browned.
Remove from oven, and let cool.
Sprinkle with powdered sugar.