Tuesday, January 10, 2012

Making Red Tea Cookies

Not sure why the recent blog posts I made are all about food but I guess these days, I just suddenly had the drive to get busy with food ingredients and making something out of them so I just did it.

Yesterday afternoon, I stumbled into Anncoo Journal's recent post on making beautiful Earl Grey Tea Cookies. I seriously wonder, how come Ann could always create beautiful food? Anything she touches turns to amazing food. What a talented baker.

Anyway, after reading and briefly studying her step-by step tutorials and analysing the required ingredients for making these tea cookies, I decided to make some too.

We do not keep any Earl Grey tea at home, so I just utilized the normal red tea leaves that we happen to have for these cookies. After making the dough in the evening, I went out for dinner whilst waiting the dough to toughen a bit in the fridge. When I came back after dinner, I continued working on the cookies again until about 10pm. Tired, yes. Especially after a busy day with work infused with the regular Monday blues syndromes.

I didn't change anything much from Ann's original recipe but I did add vanilla extract and a little bit of corn starch plus used red tea leaves instead of the Earl Grey tea leaves as suggested into my cookies dough.

My first ever Red Tea Cookies.

Red Tea Cookies


  • 150gr Butter, softened.
  • 100gr Icing Sugar
  • 1 Egg Yolk
  • 60gr Ground almond
  • 200 gr Plain flour
  • 1 tbsp Corn starch
  • 50 gr Fresh Milk
  • 2 Red Tea Bag
  • 1 tsp Vanilla Extract


  1. Heat up the fresh milk but do not boil. Pour the tea leaves onto it. Set aside.
  2. Once the milk turns a bit brownish like Teh Tarik, run the milk and tea through a sieve. Keep the tea leaves.
  3. Cream butter, vanilla extract and icing sugar with high speed electric mixer until light and fluffy. Add in egg yolk, mix well.
  4. Pour the milk tea onto the butter mixture and mix well
  5. Add in the tea leaves, flour, corn starch and ground almond into the butter mixture. Mix well with a rubber spatula.
  6. Put the dough into a plastic bag, press it flat and leave it in the fridge for 30 minutes or more.
  7. Fill the dough into a piping bag fitted with a star nozzle. Pipe the cookies out on a lined baking pan.
  8. Bake the cookies in a preheated oven for about 15 minutes until the cookies is golden brown.
  9. Quickly take the cookies out of the baking pan once it's done. Let them completely cool before storing them in an air-tight container.

My Red Tea Cookies.

Thank you, Ann for sharing this recipe. Although the cookies final results of mine are not as pretty as yours turned out a bit 'whiter' but overall, I am quite happy with them. I would probably add one more tea bag for the cookies dough when making it again the near future to produce stronger tea aroma.

P/S: Hop over to Ann's blog to get the pictures of the step-by-step tutorials in making these cookies.


  1. I adored Ann's recipe, and yours seems to have come out great, too. I really need to make these gorgeous treats :)

  2. Hi Christine, So glad you tried these your cookies. I usually took my pictures in the daytime under natural light so its make my cookies look prettier.

  3. I admire your will to bake after work :-P The cookies look delicious, I'll keep the recipe handy!

  4. That's such a great idea, and with so many teas the possibilities are endless!

  5. Great job on Ann's red tea cookies! Looks delicious!

  6. New follower, fellow foodbuzzer. Nice to meet you. These look so good.

  7. So glad I found your blog ! I read through your posts and really like your recipes! Great job and looking forward to reading more! Glad to follow you!

    XO. Britt
    The Magnolia Pair


  8. I like the idea of flavoring the cookies with tea. I'm not much of a fan of very sweet treats. These sound just right. Thanks for the FB friend request! I love making new "foodie friends" :)


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