Rebecca’s Anglophile Earl Grey Cookies
So I hate to admit it but I’m secretly an Anglophile. Since Oasis and Bush invaded the music scene in the 90’s, I was enraptured with English bands and the English culture that surrounded them. While I grew up near the border of Canada, it only helped to encourage my interest in the English culture and indulge my sweet tooth around English sweets. And Thom Yorke, if you ever find yourself single again and reading this blog, I am currently available. Food for thought Thom….
Back to the business of baking, I discovered the below recipe when I was skimming through recipes after I woke up this Sunday am as I was trying to will myself out of bed to go for a trail run. I did eventually get out of bed and go for the run. However, I did think about the cookie recipe the entire run.
For these cookies, I plan on enjoying with a nice glass of cider and a few spins of a Radiohead album!
Ingredients Needed:
1 1/4 Cup Granulated Sugar- 1/2 Cup Reserved to the Side in a Separate Bowl
14 TBSP Unsalted Butter
1 TBSP Loose Earl Grey Tea
1/2 Cup Light Brown Sugar Packed
3/4 TSP Salt
Zest of 1 Orange
1 Egg
2 TSP Vanilla Extract
2 1/2 Cups Flour
1/2 TSP Baking Powder
1/2 TSP Baking Soda
Tools Needed for Recipe:
1) Baking Sheet
2)A mixer of some type so you can cream the butter well.
3)Silpat Pad or Parchment Paper
4) Cookie Scoop- this is not essential but makes your life soo much easier!
Recipe Steps:
Preheat the oven to 350 and either wrap the pan with parchment paper or lay the silpat pad on top of the baking sheet
Add the butter and earl grey tea into a small saucepan. Melt the butter mixture. Once melted, remove from the heat and let the butter mixture cool to room temperature.
Once cooled, add the melted butter mixture to the Mixer Bowl. Add in the orange zest, 3/4 cup of white sugar, brown sugar, egg, and vanilla extract. Mix until combined and smooth.
In a separate bowl, mix the flour, baking soda, baking powder, and salt. Mix all ingredients together so the ingredients are consistent.
Add the flour mixture to the wet mixture. Mix until combined but do not overbeat.
Once combined, use your cookie scoop(or a tablespoon) and scoop a cookie.
Pour the reserved 3/4 cup sugar into a relatively shallow bowl that you will use to coat each cookie.
Once the cookie is scooped, drop the cookie into the sugar bowl and roll it around in the sugar to cover all sides.
Place each sugared covered cookie approximately 2 inches apart form each other on the tray.
Bake for 18-20 minutes.
Once baked, pull cookies out and transfer to a cooling rack.
Enjoy!