My sister and I went to visit our aunt and uncle in Ottawa a few weeks ago, so I went on a little adventure to bring them a nice hostess gift. My father’s side of the family enjoys good food, so I was looking to bring them a few tasty treats. One of the things I ended up giving them was a small package of lavender shortbread cookies. We had them with tea during our stay and they were fantastic — buttery, sweet, and floral.
Of course, when I find a recipe that I like, you can bet that I’m going to try to recreate it in my own kitchen. I approached these cookies in similar fashion to the way I make my tea-infused shortbread cookies (see recipes here and here). That is, I “steeped” the lavender in the melted butter before incorporating the rest of the dough ingredients. I wanted to make sure the lavender flavour would come out through the cookie base, which is akin to a sugar cookie.
I blogged about tea infused shortbread a while ago, but I decided to try it with Pumpkin Chai this time around because I wanted a stronger tea flavour to come through. My sister and I put these together and added a hint of Saigon Chai for a spicier cookie, without compromising the Pumpkin Chai’s yummy sweet flavour.
When I was in high school, I met a man from Tanzania who was working as an international student advisor at a boarding school. I was visiting some friends there and he taught us all how to make his country’s version of chai — that spicy, sweet tea that more and more people around the world are discovering and enjoying. Chai recipes differ from region to region, so this particular chai may not taste like what you’re used to. However, this is a fantastic recipe and I still make it, almost a decade later, when I want a treat!
As you may or may not know, I work at a wonderful tea store (DAVIDsTEA) and am a bit of a tea fanatic. One of my coworkers has a blog where she cooks with tea, and if you are ever looking for a cool new recipe I would highly recommend you check it out. It is aptly named “Cooking With Tea.”
I found this recipe on her blog and simply had to make my own batch! I absolutely love, and I mean L-O-V-E, Quangzhou Milk Oolong and couldn’t wait to put it in some cookies. (The oolong from my own tin of Milk Oolong is pictured in the banner above this recipe!) Although I didn’t add the rosemary and lemon as my coworker did, I still loved my version… they are so rich and have a wonderful creamy aftertaste from the tea.