Everyone knows red velvet cake is all the rage right now. I literally cannot avoid red velvet cake on the internet, in cafes, bookstores, at work, and in life. I have to admit, there isn’t much about it that really excites me, except for… this incredible tea I’ve found at David’s Tea. Red Velvet Cake Tea. I can’t describe the cozy of this wintery black tea. If there’s one thing I’m completely addicted to in life, honest to god, it’s caffeinated beverages. There’s no way this tea was escaping my clutch once I caught wind of it’s existence.
Cake? Tea? Cake flavoured tea?! What?!
I’ve been wanting to try two things in recent weeks: 1) Pulverizing my assortment of green, black, and herbal, David’s Teas for flavouring my baked goods, and: 2) Claire Clark’s shortbread recipe from French Laundry.
So here it is, my genius lightbulb moment dubbed: “cake and tea, in a cookie?!”
And I can’t lie, I stood in front of my kitchen drawer brimming with David’s Tea pouches at 2:30 am last night, sniffing and trying to decide which one to use. Am I the only one making cookie dough at nearly 3 am? *sigh*. One day I won’t be arriving home from work near midnight. One day I’ll have a normal schedule.
That’s all you see out there in the year 2013, haven’t you noticed? We’ve run out of creative food ideas for the home, we just mix multiple desserts together and call it awesome. Snickers Bar cheesecake. Cronut. Oreo cookies layered in a baking pan and covered with brownie batter and cake batter, then baked. What is next? Why not just make simple food that tastes incredible, and is honest and straightforward. Why not get excited about the classics all over again?
This is my way of combining flavours in a more elegant manor. If you haven’t noticed from browsing my posts- I’m all about the classics, and I’m all about simplicity. I even have the word simplify tattooed across my right arm, lest I forget. Life’s already cluttered, let’s not muck it up even more.
Keep it simple, stupid.
225 g all purpose flour
2 tsp Red Velvet Cake Black Tea from David’s Tea, pulverized in spice
150 g salted butter, at room temperature
75 g powdered sugar/ icing sugar
-Preheat oven to 350 F.
-Place butter and sugar in a bowl and mix together until fully blended smooth, no lumps of butter to be seen.
-Stir together the flour and pulverized powdered tea, and add to the butter/sugar mixture.
-Stir together with spatula/hands/or stand mixer fitted with paddle attachment, until fully incorporated and a thick pasty dough is formed with no pockets of dry ingredients.
-Spoon the dough out onto plastic wrap, pat down into a flat disk about 1/2 an inch thick, and refrigerate (wrapped) for about one hour.
-Remove from the fridge, smooth out with a rolling pin to ensure evenness, and cut with a sharp knife into rectangles or squares, or whatever shape you desire really, but being sure to leave the cookies at least 1/2 an inch thick. I like this thickness because it ensures the cookies stay moist and soft.
-If you have a silicone baking mat use it! These cookies are fragile, and the less sticking you have to worry about: the better. These cookies don’t spread much at all so you don’t need to leave giant gaps between them on the tray.
-Bake until the bottoms just begin to get a light gold colour on them, but don’t over-bake by waiting for them to colour on the tops! They’ll be dry and crispy! As soon as the bottoms have a hint of colour you can remove them.
-Cool on a wire rack and then toss in fine granulated sugar for the coating. I put regular granulated sugar in my spice grinder and gave it three pulses. A little nicer than regular sugar. Slightly more ‘refined’ if you will.
And yes Mum, those silicone oven ‘mits’ with your hand drawn Sharpie his’n’her puppet faces- totally work. I did not burn my fingers, nor did I use an old t-shirt to remove the trays from the oven!