Yes, more cookies. It's not that I don't bake other items -- breads and quick breads and whatnot -- it's just that few of the savoury items are receipes of my own devisement or adaptation.
These cookies, adapted from A New Way to Cook, are really only “wafer-thin.” They practically have to be painted on to parchment paper for baking. They are perfect with a cheese tray or a glass of warm milk. I keep meaning to try them with good-quality green tea, but I am seduced by the scent of bergamot.
The recipe makes dozens, but I forgot to note the yield last time I made them.
1 bag Earl Grey tea, steeped in 3/4 cup boiling water and set aside to cool
3 1/2 tsp loose Earl Grey tea leaves
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/3 cup butter
1 large egg
1/4 tsp vanilla
1/4 cup white rice flour
1/4 cup amaranth flour (or more white rice flour)
1/4 cup tapioca starch
In a blender or food processor, blend tea leaves with sugar until powdery. Beat butter and tea sugar until light and fluffy. Beat in the egg, 3 tbsp of the cooled steeped tea (use the rest for another purpose), vanilla, salt, and flours. Cover with plastic wrap and allow to rest for 30 minutes, to let the tea flavour develop.
Preheat the oven to 350F. Line cookie pans with parchment paper. Drop batter by the scant teaspoonful onto the paper. Spread into 2” circles with the back of the spoon. This will be finicky. Trust that it will be worthwhile.
Bake for 9 or 10 minutes, until the edges begin to brown. Keep a close eye on the cookies, since they will burn quickly. Allow cookies to cool on the pan until handleable, then finish off the cooling on racks.
