Strawberry & Champagne Tea Infused White Chocolate Cookies
These soft and chewy White Chocolate Cookies are infused with Tea and the Gang "The Romantic" strawberry & champagne tea and packed with white chocolate chunks.
Ingredients
- 170 g Butter
- 3 The Romantic Tea Bags, Tea and the Gang
- 100 g Light brown sugar
- 90 g Caster Sugar
- 1 Whole egg
- 1 Egg yolk
- 250 g Plain flour
- 1½ tsp Baking powder
- 150 g White chocolate chunk
- 1 tsp Vanilla extract
Instructions
- In a pan melt the butter on a low heat. Once melted, remove from the heat and add the tea bags. Allow the tea bags to steep in the butter for 20 minutes.
- After 20 minutes, remove the tea bags straining out all of the liquid they absorbed.
- In a mixer with a paddle attachment, beat the melt infused butter with both of the sugars and vanilla extract.
- Add in the egg and egg yolk and continue to beat until the mixture forms a smooth thick liquid with a similar consistency to caramel.
- Turn the mixer setting down to low. Add in the flour and baking powder and mix until there is no flour streaks.
- Fold in the white chocolate chunks and place in a sealed container. Place in the fridge for the mixture to harden, approximately 30 minutes, this will prevent them spreading everwhere when they are baked.
- Preheat the oven to 170°C fan / 190°C.
- Place a golf ball size piece of cookie dough on a baking tray lined with baking parchment.
- Bake in the oven for 15 minutes or until golden brown. Allow to cool on the tray before moving to a wired rack to cool fully.