Better than a cup of tea and a cookie

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What’s better on sunny Winters afternoon than a nice cup of tea and a cookie?

Answer….. Nothing!

In fact, they go so well together that I thought I’d combine the two into one recipe and see what happened.

The result was my rooibos coco-almond cookies!

Choosing a tea

What I love and excites me about this recipe (apart from it’s simplicity) is that you can create so many interesting flavours by using different teas. I choose rooibos because I love it’s refreshing, earthy and slightly fruity flavour, but you could use anything. Here are a few ideas:

  • Matcha green tea
  • Chamomile
  • Chai
  • Hibiscus
  • Earl Grey
  • Lemon Myrtle

Infusion or straight up leaves?

I thought about steeping the tea into the coconut oil to produce an infusion, but being the rather impatient lady I am, I quickly forgot about this whimsical idea and ground the rooibos leaves in a mortar and pestle. I think this gave the cookies a stronger rooibos flavour, which is just what you need with a mild tasting tea.

Enjoy!

Rooibos Coco-Almond Cookies

Makes 18 cookies

  • 1/2 cup desiccated coconut (unsweetened)
  • 1 1/4 cup almond meal
  • 1/4 cup of coconut oil (melted)
  • 1 tsp vanilla essence
  • 4 bags of rooibos tea (8grams)
  • 2 Tbs honey

Instructions

  1. Preheat oven to 150 degrees celsius. Line a baking tray with baking paper.
  2. Grind rooibos in a mortar and pestle for approximately two minutes. In a jug combine coconut oil with honey and vanilla essence and stir to combine.
  3. In a large bowl combine coconut oil mixture with other ingredients and mix well.
  4. Roll into balls (just over a tsp of mixture per ball) and flatten slightly on baking tray. Decorate with slivered almonds and coconut flakes.
  5. Bake for 20 mins or until golden brown. Store in a airtight container.

 

 

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