A recipe for tea cookies. I’m calling them tea cookies because they came about after I was asked to reverse engineer cookies from a lost recipe for cookies that were described as “perfect with Darjeeling tea”.
I had a little more info than just that description – there was one of these cookies left in existence to eat. I ate it slowly.
The recipe below is not exactly the same. I like it better than the original cookies . . . but then it wasn’t my friend who invented the original cookies decades ago, so I didn’t have a sentimental attachment. Thus freeing me to add butter and a flour with gluten in it. On the other hand, I definitely would never have come up with these without the original inspiration – and they’re quite tasty with a cup of Darjeeling tea.
- 1.5 cups all-purpose flour
- 1/2 cup white rice flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup poppy seeds
- 2 tsp anise seeds
- 1 Tb white sesame seeds
- zest of 1 orange
- 1 stick butter at room temperature
- 1/2 cup tahini
- 1/2 cup white sugar
- 1 large egg
- 3 Tb honey
- 2 Tb white wine (or water)
In a medium bowl, whisk together the dry ingredients except for the sugar. In a large bowl, beat butter, tahini and sugar together until fluffy, about three minutes on medium. Add egg, honey, wine or water and beat until combined. Add dry ingredients and beat with a wooden spoon just combined.
The dough should not be wet, but it also shouldn’t be dry and crumbly, add a few tablespoons of water if needed.
Press dough into a thick disc and cover with plastic wrap. Chill in fridge for at least two hours or overnight.
Bring dough out to warm slightly 15 minutes before baking it.
Preheat oven to 300-degrees. Roll dough dough out to 1/4 inch thick. Cut with a small biscuit cutter into little circles and transfer to a cookie sheet, repeating until it’s all used up.
Cook until starting to brown (about 12 minutes). Turn the oven to 200 degrees and cook another 10 minutes.
Cool on a cookie rack.