Put your feet up and enjoy these spiced, tea-infused cookies with a big cuppa to hand. This batch makes plenty so why not box some up to share?
Cardamom Cookies:
Black Tea Icing:
In the recipe
Preheat the oven to 180°C and line a baking sheet with parchment paper.
In a large bowl, sift together flour, bicarbonate of soda, baking powder and salt. Cut open three Dragonfly Traditional English teabags and pour the contents into the bowl.
In a separate bowl make your sugar-spice mixture by combining sugar, cinnamon, ginger, cardamom, allspice and black pepper.
Beat together the butter and sugar-spice mixture until light and fluffy. This will take about 3 minutes. Add in the egg and vanilla extract until fully incorporated. Slowly blend in the dry ingredients until combined.
Using a tablespoon measuring spoon, scoop dough and roll into balls. Place dough balls onto the prepared baking sheet about 4cm apart.
Bake for 17-20 minutes, until lightly golden. Let stand for 2 minutes before moving to cool completely on wire racks.
To make the icing, heat milk on medium low heat. Take the milk off the heat and steep the Dragonfly Traditional English teabags for 3 minutes. Squeeze and remove the teabags. Whisk the milk-tea mixture into icing sugar until smooth. Once the cookies are cool, use a whisk to drizzle icing over them.
Enjoy alongside a freshly brewed mug of Dragonfly tea.
