Tea and the Netherlands are tightly intertwined. For centuries, children have come home from school to be served a hot mug of tea and milk and gossip has been exchanged over dainty cups of amber liquid. They say the Netherlands is a coffee country, but secretly, we couldn’t do without tea. I’ve used a classic Dutch tea brand (Pickwick) in these delicate cookies.
You can use any black tea in these cookies, but if you can find Pickwick, you will get the ultimate Dutch flavor. It is usually sold in speciality expat stores where there are Dutchies or people of Dutch descent around. These cookies are perfect on a rainy autumn day!
Pickwick Tea Cookies
|2||tablespoons||Pickwick Dutch blend tea|
|1 1/4||cup||plain flour|
|1/2||cup||butter, slightly softened, diced|
- Toast the tea in a non-stick skillet for about 1-2 minutes or until fragrant. Pulse tea together with sugars, flour and salt in the bowl of a food processor. Add vanilla extract, milk and butter and pulse until the dough starts to come together. Add more milk if necessary. Shape dough into a 1 ½ inch thick log and wrap log into cling film. Leave to rest in the freezer for at least 30 minutes. While the dough is resting, preheat the oven to 350 F/170 C.
- Cut 1/3 inch slices off the log and place on a baking tray lined with baking parchment with a few inches between each cookie. Bake in the oven for 10-12 minutes or until the edges of the cookies start browning. Leave to cool on a wire rack.
- Mix icing sugar with lemon juice – use as much lemon juice as will yield you a pipeable consistency. Fill a piping bag with a small round nozzle with the icing and pipe straight lines onto the cookies (or any other design you like). Enjoy!