Posts tagged ‘tea’

November 26, 2011

Earl Grey Tea Cookies

by tina

These butter cookies are a great complement with tea or coffee!  I found this recipe and semi-followed it. Tweaked it a little, to my liking.


  • 1 cup unbleached all purpose flour
  • 1/8 – 1/4 cup brown sugar* (I use Trader Joe’s organic brown sugar)
  • 1/8 – 1/4 cup confectioner’s sugar*
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon earl grey tea, food processed (or 3 Tazo earl grey tea bags ripped open)
  • 1/2 cup good quality unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon water

(yields 2 dozen cookies)

*The brown sugar to confectioner’s sugar ratio is 1:1. I use a little more than 1/8 and a little less than 1/4 cup for the brown and confectioner’s sugar. I came about this odd amount because when I made it the first time with 1/4 cup, I found it a little too sweet for my liking. Then I made it with 1/8 cup and it wasn’t quite sweet enough.

In a medium mixing bowl, mix the dry ingredients (flour, sugars, salt, tea) together with a spatula. Make sure to smooth out any sugar clumps and mix evenly.

Mix all the wet ingredients (butter, vanilla extract, water) in the stand mixer’s mixing bowl. (level 2/3)

Add the dry ingredients to the wet.

Mix at low speed (level 1/2) for a few minutes.

Then turn it up to low medium (level 2/3) for a couple of minutes. Stop occasionally to make sure everything stuck at the bottom and on the spatula is mixed in. Once it looks like the picture below, you can stop.

Use your hand and press all the little clumps together to form a mound.

Take it out of the mixing bowl and mold it into a packed rectangular log. Feel free to slap/pound it a little to pack it together well.

Once molded into shape, use saran wrap to completely cover the log and smooth out the surfaces. Place this in the freezer for 40 mins.
Freezing the log solidifies it and makes it easier to hold its cookie shape when it is sliced later.

Preheat the oven to 375F.
Slice cross section pieces that are about 1/3 inch thick.

Place the slices on a silpat on a cookie sheet.

Bake for 8-10 mins or until the bottom edges are light brown. Let it cool for 5 mins.

Remove the cookies from the silpat and place them on a cooling rack for 20 mins.

They’re now ready to be enjoyed–They’re so addicting.

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June 18, 2011

Taiwanese Tea Eggs (茶葉蛋)

by tina

My first post!! :)

Recently, I’ve started making these delicious taiwanese tea eggs.  They’re cheap, low maintenance cooking, and good for anytime of the day.


  • 8 eggs

for the flavor bath:

  • 3.5 cups water
  • 1/2 teaspoon salt
  • 1.5 tablespoon five spice powder (pack this down a little when measuring)
  • 2 star anise
  • 2.5 tablespoon regular soy sauce
  • 2.5 tablespoon dark soy sauce
  • 2.5 tablespoon dry tea leaves (I used Taiwan’s “high mountain” tea, but black tea would work.  If you like more tea flavor, use a little more tea leaves.  If tea bags, use 2-3 bags)

Boil the eggs in a water bath that barely covers the eggs for about 10 minutes. Put the eggs in the pot first, then pour the water in. (This prevents the eggs from cracking if you drop them in the water instead).

Scoop out the eggs into a bowl and run/wash them through cold water.  Wait about 15 minutes for them to cool down. Take the back of a spoon and crack the shell, all around, for each egg.  Do NOT remove the shells from the eggs.

For the flavor bath:

(You could probably make this in a slow cooker, but I cooked this in a pot)
Put all the ingredients in the pot (preferably a smaller girth pot that’ll fit the eggs just right because you want the bath to cover all the eggs almost completely).  Stir the bath and bring the temperature to high.  When the bath is almost at its boiling point, place the cracked eggs in the bath.  Once it reaches the boiling point, turn the temperature down to medium-medium low, so that it reaches a low simmer. Eventually, the temperature would be at medium low-low. For best results, simmer the eggs for 3-4hrs.

Drain the flavor bath. Enjoy it hot or cold!

This recipe is just my version of making it.  I’ve heard that some people use cinnamon sticks instead of five spice powder and some even add a little coca cola (so-called secret ingredient) in their flavor bath.  It’s all based on personal preference.  If you think you’d like a more cinnamon flavor or a tint of sweet flavor (coca cola), then you should try that out!

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