Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More From New York's Most Whimsical Tea Spot by Haley Fox & Lauren Fox

Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More From New York's Most Whimsical Tea Spot by Haley Fox & Lauren Fox

Author:Haley Fox & Lauren Fox [Fox, Haley & Fox, Lauren]
Language: eng
Format: epub, pdf
Tags: food.cookbooks
ISBN: 9780061964923
Google: cU-4O9xZmzMC
Amazon: 0061964921
Barnesnoble: 0061964921
Goodreads: 8074775
Publisher: HarperCollins
Published: 2010-10-25T10:00:00+00:00


Rooibos Africana Ranger Cookies

{MAKES 20 TO 24 COOKIES}

2 teaspoons Rooibos Africana tea leaves (see Resources)

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 sticks (1 cup) unsalted butter, at room temperature

1 cup granulated sugar

1 cup firmly packed dark brown sugar

2 eggs

2 teaspoons pure vanilla extract

4 cups Rice Krispies

2½ cups sweetened shredded coconut

½ cup raisins

WE LOVE THIS CRUNCHY cookie so much, with its Rice Krispies, shredded coconut, and raisins intermingling with a Rooibos Africana tea infusion (one of our favorite teas). These cookies give you chewy and crunchy at the same time, along with a truly unique flavor!

1. Preheat the oven to 350°F.

2. In a coffee or spice grinder, grind the tea leaves to a fine powder.

3. Combine the flour, baking powder, baking soda, and powdered tea in a medium bowl, and set aside.

4. In a large bowl, use a mixer to cream the butter and sugars. With the mixer on low, add the eggs one at a time, then the vanilla. Mix until fully combined and smooth. Slowly mix in the dry mixture until all is fully incorporated. Using a spatula, hand-mix the Rice Krispies, coconut flakes, and raisins into the dough.

5. Using an ice cream scoop, scoop the dough onto a nonstick baking sheet, spacing the scoops 3 inches apart. Use the back of the scoop to pat down the tops of the cookies slightly, until there is about a 2-inch flat surface on each.

6. Bake for 12 to 14 minutes, or until lightly browned. Cool on the baking sheet for 15 to 20 minutes.



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