Find a fancy cookie jar for these sweet, crunchy, spicy oatmeal cookies made with whole-wheat flour. The use of tea-infused butter as an element makes them unique and adds flavors that will surprise your palate. It’s a quick recipe and yields about 15 cookies.
KEY INGREDIENTS
1 1/2 cup wheat flour
3 tsp Rangsaa Insignia
1 cup rolled oats
1 tsp baking powder
1/2 cup vegetable oil
1/4 tsp cinnamon powder
2/3 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/2 cup pistachios
1 cup butter
1 egg
PROCEDURE
Start by making your rangsaa infused butter. Heat the butter in a saucepan. Once liquid, add the tea and let it infuse in the butter on low heat for about 5 mins. Then cover the saucepan and let the mixture sit for 20 mins.
While your butter is getting ready, preheat oven to 350 degrees. In a medium bowl mix all the other ingredients and add clear butter. To separate the butter in the saucepan, pour the mixture through a fine sieve, pressing hard on the tea and then keep it aside. A quick tip here is that you can store the butter fried tea and use it later to flavor your rice. Tastes delicious!
Mix all the ingredients well until your cookie dough is well blended. Using two teaspoon dough per cookie, roll into balls, pressing gently on top. Place them on baking sheet about 1 1/2 inch apart. Bake for 20 mins until nicely brown. Once ready, serve fresh from the oven!
TEA PAIRING
Rangsaa Detox
