Green Tea and Chai Tea Biscuits

Teabag biscuits?  No way!

I was watching daytime TV the other day.  It's still a novelty to me since I've always had a 9-5 job so I'm NEVER home during the day.  Could daytime TV be one of the perks of having a new baby?  It absolutely doesn't compensate for the endless sleepless nights, but that's another story.  There was a programme on the Food Network about bakeries in the U.S.  They featured a store in Brooklyn that made only biscuits cookies and their range included cookies made from different types of tea.  I had never heard of anyone making biscuits out of tea leaves before (I mean, whats wrong with regular ingredients like chocolate and nuts?) so I decided I'd check out the web and find a recipe to try them out.  I bought Green Tea with Jasmine and Chai Tea and made a batch of each. 

Now, I'm kinda hoping that Santa will come to me at Christmas and buy me a really good flash for my camera and some artistic ability (why stop there, while I'm writing my list I may as well ask for toned abs and the ability to look 10 years younger!) so the pictures don't look amazing.  But I was really happy with these biscuits.  I just used a buttery shortbread recipe but the addition of the tea leaves takes a regular biscuit to another level.  You would have no idea that the black flecks were actual tea leaves .

Green Tea from M&S

Chai Tea from M&S

When I'm making them again, I'll cut them slightly thinner!

This recipe is adapted from www.thekitchn.com. I have kept the American cup measurements as it's easier than converting it!

Tea Biscuits
makes 2 dozen
Ingredients
1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1 tablespoon tea leaves of your choice*
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter

Method

Preheat oven to 200°C. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
*One would think that expensive loose leaf tea would be best in this recipe. But I've actually gotten the best flavor with tea from cheap bags that I've ripped open. I think the leaves are more fine and flaky.