I received samples of tea from The Republic of Tea but all opinions are 100% my own.
I’m a big tea drinker so when Camilla, of Culinary Adventures with Camilla, asked if I wanted to be involved in a #SipbySip event featuring teas from The Republic of Tea I said yes! While my husband prefers plain tea I really enjoy flavored teas. I drink it hot in the winter and cold in the summer. Anytime I’m sick you will hear me asking for Daddy’s special tea because he would always make me tea with lots of honey and lemon.
When the tea arrived I was excited to see that I received one called “Beauty Sleep” which is a chamomile rose tea and “Daily Beauty” which is a blueberry lavender tea. They both sounded delicious so I tried a cup of each. I could definitely see myself sipping on the chamomile rose tea before bed because it was very chill and calming. The blueberry lavender I preferred cold and thought it would be really yummy combined with lemonade.
Since I like to have something a little bit sweet when I enjoy my tea I wanted to make cookies to go with them. I find that shortbread or butter cookies are great for tea time because they are light and crisp. I wanted to incorporate the tea into the actual cookie recipe and tried several different techniques before I found one that I thought worked the best.
I tried steeping the tea in water and adding it to the cookies but it changed the consistency of the dough. Then I tried just adding in the tea leaves but the flavors only came through when I had a bite with the leaves in it and I didn’t like getting a big bite of them. Finally I steeped the tea in milk and used that and that’s what ended up working the best. It lightly flavored the cookie and didn’t change the consistency.
When making these cookies I did use a touch of the tea leaves in the cookies but not too much. I also added sanding sugar and purple sprinkles on the top which gave them a fun sparkle. I cut them out with a small biscuit cutter so that they were bite sized. They were buttery, crunchy on the edges, and lightly flavored with the lavender and blueberry tea. I actually thought they paired really well with hot tea and would totally serve these at tea time or for brunch.
- ¼ c. milk
- 2 The Republic of Tea Blueberry Lavender tea bags
- 1¼ c. flour
- ½ t. salt
- ½ c. butter, softened
- ⅓ c. sugar
- 1 t. blueberry lavender tea
- 1 t. vanilla
- purple and clear sprinkles
- Place the milk in a coffee mug and heat in the microwave for 45 seconds. Add the 2 tea bags and steep for at least 5 minutes.
- Meanwhile, combine the flour and salt in a medium bowl and mix well. Set aside.
- Cream together the butter and sugar. Add in the blueberry lavender tea (from inside the tea bag) and the vanilla. Mix well.
- Add half of the flour mixture to the butter mixture and mix well. Add in the tea steeped milk and mix until combined. Add in the remaining flour mixture and mix until a dough forms.
- Shape into a circle, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 325 degrees.
- Remove the dough from the refrigerator. Roll out to ¼ inch thickness. Cut into small circles. Place the cookies on a baking sheet lined with parchment paper. Sprinkle with purple and clear sprinkles.
- Bake the cookies for 12-14 minutes or until they are lightly browned around the edges.
- Cool on the baking sheet for 2 minutes then remove to a wire rack to cool completely.
See what the other Sipping Beauties are serving up with their tea:
- Blueberry Lavender Tea Cookies by Hezzi-D’s Books and Cooks
- Blueberry Lavender Tea Infused Chia Seed Pudding by Kahakai Kitchen
- Color Changing Sparkling Tea by Amy’s Cooking Adventures
- Creamy Pasta with Vegetables by Simple and Savory
- Girl Time! A Sipping Beauties Tea Party by Culinary Adventures with Camilla
- Mini Spinach Frittatas by Karen’s Kitchen Stories
- No Churn Blueberry Lavender Ice Cream by Our Good Life
- Rose Water Tea Cake by Family Around the Table
- Summer Berry Pudding by A Kitchen Hoor’s Adventures
- Time to Relax and Rejuvenate by A Day in the Life on the Farm