Makes around 20 cookies
- 1¼ cups cane sugar
- 14 tablespoons butter
- 1 tablespoon finely ground Magician Earl Grey loose leaf tea
- ½ cup brown sugar or maple sugar
- ¾ teaspoon fine sea salt
- finely grated orange zest of 1 orange
- 1 large egg
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Heat oven to 350 degrees and line pan with parchment paper. Put ½ cup cane sugar in a small bowl and set aside.
- Grind 1 1/2 tablespoons of Magician tea blend in a coffee or spice grinder until finely ground. You should have around 1 tablespoon of finely ground tea blend. Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
- Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup cane sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
- Add the flour, baking powder and baking soda to the bowl, and mix on low speed. Use a spatula to scrape the sides and bottom of the bowl to ensure the dough is mixed.
- Use a 2 tablespoon scoop to portion the cookies. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets, spacing 2 inches apart.
- Bake the cookies until set, around 18 minutes. Remove cookies from the oven and let cool. Or not ;)