Everyone knows that tea to English is like picnic
indoors, so what if they can’t grow it-but it is indeed their national drink. In time of a crisis or mid-afternoon when
one is feeling a bit peckish, nothing else will do but a nice cup of tea.
India is the hub when it comes to tea cultivation, but what Indians have is
black tea with some milk and sugar. Only after coming to the UK I saw innovative
flavours of tea such as mint, jasmine, fruity, winter spice, white tea and what
not.
Being a tea
lover/addict, I am always keen and ready to try new fresh teas. DragonFly’s Pure Camomile organic infusion is my current obsession. Camomile literally means
'earth apple' because the scent of the flowers is reminiscent of fresh apples.
This tea is mildly sweet, delicate and fragrant with intense golden
colour-comforting and soothing for sure. Another thing that I loved and enjoyed
about Dragonfly tea was the excitement to tear the sachet and read a tea quote;
all the quotes are so creative that it will surely bring a smile on your face. Go
to http://dragonflytea.com/
and explore yourself a world of tea that is loaded with fresh, original and new
tea flavours.
With hot and delectable
under tones of warm earthy essence of tea, all you need is something sweet and
sharp to nibble. Ginger cookies came into my mind-these cookies have spiky ginger
taste and are mildly sweet. This is an eggless recipe and all you need are four
ingredients and there you will have perfectly crunchy ginger cookies. This is
one bowl recipe, no melting, kneading, chopping is needed- just mix and bake-how
simple is that?? These are not typical Christmas ginger cookies, not at all-
they are spicy, crisp and a bit Indian.
Below is the
recipe.
Ingredients:
1 cup all
purpose flour/maida
5 tablespoons
cold butter
1/4 cup sugar
1/2 teaspoon
baking powder
1 pinch baking
soda
2 tablespoon
grated ginger
1/2 teaspoon
chai massala (see notes)
Method:
In bowl mix
everything together and from dough.
Cover the
dough and put in the fridge for 1 hour.
After 1 hour
preheat the oven at 170C.
Line a baking
tray with grease proof paper/baking paper and keep it ready.
Divide the
dough in 10 equal portions and make small smooth balls and arrange them on the
baking tray, keeping gap in between.
Take a fork
and applying little pressure flatten the cookies (like a pattie) such that you
see fork marks on it.
Bake in a preheated
oven at 170C for 12-15 minutes. Keep an eye and see it doesn’t burn. You will
know cookies are done when the colour changes. Cool them on a wire rack.
Notes:
These cookies
might appear soft when they are hot, once cooled, it will be crunchy.
You can use
any sugar-white, castor, brown, demerara sugar. I used brown sugar as it
gives nice brown colour.
You can also
roll out the dough and use any cookie cutter for different shapes.
Chai massala
is available at any Indian grocery store. I used this one
.
.
These cookies
are not very sweet, if you like more sweet taste, then roll these cookies in
icing sugar when they are slightly warm.
Baking time
also depends upon oven to oven, so please keep an eye and use your own judgement.
Serving suggestions:
Serve with tea
and coffee.
Just break
these cookies roughly and mix with your morning cereals, smoothies, milk
shakes, cold coffee.
Top these
cookies on icecreams, brownies or cakes with some sweet sauce.
Wrap up these
cookies and gift to your friends and family for new year or just
like that.
Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Dragonfly for sending tea for review.
Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Dragonfly for sending tea for review.
