An Earl Grey tea cookie made of unrefined flours and sugars, perfect for dipping into your favorite cup of hot tea this season. Sandy, buttery, kissed with bergamot, these cookie coins are firm enough to dip in tea, melting in your mouth as first bite. Made with einkorn flour in place of your regular bleached and processed modern wheat flour, these tasty treats are easier to digest and are much closer to being a “whole” food than your traditional cookie.
- 1 1/2 cups (187g) all-purpose einkorn flour
- 1/3 cup (56g) coconut sugar
- 1 tablespoon (3 bags) Earl Grey tea leaves
- 1/2 teaspoon salt
- 3/4 teaspoon vanilla
- 1 tablespoon water
- 7 tablespoons (99g) butter, cold and cubed
- Combine flour, sugar, tea and salt in a food processor and pulse a few times to combine.
- Add vanilla, water and butter to the food processor and pulse until the mixture comes together into a dough. (At first it will look like it’s never going to come together, but be patient, give it a few minutes, it will surprise you.)
- Turn the dough out onto the counter and form it into a solid log that’s about 6.5 inches long and 2 inches wide. Wrap this log in plastic and stick it in the freezer for 30 minutes or until firm.
- Preheat oven to 375F and line two baking sheets with parchment.
- Slice the log of dough into 1/3” thick discs, gently reshaping the discs into rounds if they flatten as you cut them. Place on prepared baking sheets about two inches apart (I had 8 on each sheet) and bake 12 minutes, rotating sheets halfway through the baking time.