Lift your tea time to the next level with these super chewy Vegan Earl Grey Cookies. I’ve always loved the taste of Earl Grey, especially on those rainy afternoons when you need a little boost. Below are three interesting facts that you may or may not know about Earl Grey tea:
- It is a blend of black tea enhanced with oil from the rind of bergamot oranges.
- Traditionally, it is served with a slice of lemon with sugar to taste, as it brings out the bright flavours and shows off the warm brown colour of the steep.
- The bergamot in Earl Grey has been known to have a calming effect on people, as well as to boost a person’s mood. This is due to bergamot’s natural aromatherapy qualities.
Lately, I’ve started to test out delicious organic all-natural teas from Sunnyside; a favourite shop of mine in the cove. They have over 30 teas in store, so there’s always something new and interesting to try.
After stumbling across the Cream of Earl Grey Tea at Sunnyside; I knew that I wanted to infuse the flavour into a cookie. After researching some recipes on the web I came across something on the New York in Green blog. Since I didn’t have all the ingredients I ended up adapting the recipe.
So here you have it; a Vegan Earl Grey cookie. If you make it be sure to let me know what you think in the comments below.
- 2 cups unbleached organic all-purpose flour
- ½ cup granulated sugar
- ½ cup powdered sugar
- ¼ teaspoon salt
- 2 tablespoons Early Grey loose tea leaves
- ¾ cup non-dairy margarine
- 2 teaspoons vanilla extract
- 1 tablespoon vanilla soy milk
- sugar, for the cookie edges
- Heat the oven to 375 degrees F.
- In the bowl of a food processor, combine the sugars, salt and tea and pulse until the tea is pulverized. Add the flour, and pulse again until everything is evenly mixed.
- Add the non-dairy margarine, vanilla and soy milk, and pulse again until a dough starts to form. Dump it out into a bowl, and knead just until everything comes together and the loose bits of flour are incorporated.
- Divide the dough in half, and roll each half into a log about 12-inches long and cut slices that are about ⅓″ thick. Place them on a cookie sheet and bake for about 10 – 12 minutes. Let them sit on the trays for at least 10 minutes to cool, and then transfer them to cooling racks.