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.
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.
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.
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.
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.
The cookies at the end had a pleasant little mint bite and flecks of green.
Here’s the recipe again:
2 sticks of butter
1/2 c sugar
a few tablespoons of very strong mint tea
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.