I tried googling recipes of baking with peppermint tea, but didn’t get too many hits. So I looked up my own recipe for shortbread, and adapted it. This texture was a little bit chalky, but I do know what I’ll do in the future to avoid that.
Give me a “T’! And give me a… oh wait that’s it.
So in the future, rather than brew a very strong tea, I think I’ll infuse the butter by cooking it with the tea, and then chill it again. What I did this time was throw three tea bags in a bowl and pour a bit of boiling water over it.
If you have some tea, and no one else can help, and if you can find it, maybe you can hire the S-team.
Then did the usual shortbread recipe, but I ended up adding an extra cup of flour because the dough was so wet and gummy. I think gummy dough corresponds to chalky baked good.
- No one wants to be defeated… just beat it!
I added the super strong tea (a bit less than a quarter cup) with the wet ingredients, and I tasted the dough and it didn’t seem quite minty enough. So I cut up the tea bags and mixed it in to the batter.
Do these guys ever wonder, am I my sciss(t)or’s keeper?
I swear we have a rolling pin somewhere in the house, but I couldn’t find it, so I used an old mason jar to roll out the dough.
We could’ve had it all, rolling with the dough…
The cookies at the end had a pleasant little mint bite and flecks of green.
Lost the pizza wheel too… oops
Here’s the recipe again:
Cream:
2 sticks of butter
1/2 c sugar
a few tablespoons of very strong mint tea
Add in:
3 c flour
1/2-1 tsp salt
A bag or three of mint tea
Bake at 300 for half an hour, and no longer.
I also did something silly, where I left my house while baking. So I actually turned off the oven after about 20 minutes and left the cookies in there. That’s also why they were chalky, overbaked and dry. Sad face.
Still tasty!
Baking and Math 
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