If you are like me who doesn’t drink coffee, tea would most likely be your alternative beverage. I think it’s more exciting anyway with the range of flavors to choose from. My go-to are green tea (I drink this almost everyday), early grey or peppermint. Imagine my delight when I found out it can also be used to flavor food. I’ve seen recipes where you can use it to smoke meat or even for gravies.
My first encounter of a tea infused treat was when one of my colleagues brought back a darjeeling biscuit (with chocolate) from Japan. Oh my goodness, it was lovely! I was so smitten that I had to recreate it. The malunggay (moringa) tea sitting in my pantry immediately came to mind. I thought it would add a healthy twist and would make a nice milky flavored cookie.
The result? I will probably make a few more batches because this will be devoured quickly. It is yummy! Lucky I restrained myself from eating everything until I can get a decent shot for this blog. Here’s the recipe in case you want to try it:
100g (1/2 cup) plain flour
20g (1 tbsp) tapioca flour (you can just use plain flour but this will make a crunchy outer to the cookie)
40g (1/3 cup) icing sugar
1/2 tsp baking powder
2 bags of malunggay tea
50g (1/4 cup) vegetable oil
50g (1/4 cup) evaporated milk
1 tsp vanilla extract
How to make:
1.) In a bowl, sift together flour, icing sugar and baking powder. Mix well.
2.) Open malunggay tea bags and pour contents to dry ingredients.
3.) Add oil, evaporated milk and vanilla extract. Mix all ingredients well. The texture will be sticky.
4.) Form the dough into a log and cover in a cling wrap. Put in the fridge and chill until it hardens slightly.
5.) Slice dough evenly (the recipe will yield about 16 pieces of cookies). Form into a ball and flatten to achieve a round shape.
6.) Bake at 180C for about 15 minutes or until sides turn slightly brown.
7.) Remove from oven immediately and transfer cookies to a cooling rack.
Enjoy! Let me know if you tried this recipe.