RECIPE – Rangsaa Insignia Tea Infused Oatmeal Cookies

recipe-tea-rangsaa-insignia-cookieFind 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.

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

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!

Rangsaa Detox

RECIPE: Earl Grey Tea Cookies, My Easter Special!


“Come along inside..We’ll see if tea and cookies can make the world a better place.” – The Wind in the Willows

Indulge in a special High Tea this long Easter weekend with my simple, unfussy Earl Grey Tea cookies recipe, with a delightful cup of Tea.

(Serving size – 20)
2 cups all-purpose flour
1/2 tsp baking powder
1 cup granulated sugar
2 tbsp Earl Grey tea (approx 5 tea bags)
1 tbsp finely grated orange zest
1/2 tsp salt
1 tsp vanilla extract
1 cup unsalted butter

Preheat oven to 375°F. In a large bowl, cream together butter, sugar, orange zest and vanilla. In a separate bowl, blend flour, baking powder, tea and salt. Add half of flour mixture to butter mixture and stir. Add remaining flour mixture and mix together until dough becomes soft enough to roll in your hands. Place on a floured board and roll out flat to a thickness of 1/4 inch. Cut into 3 x 3 inch squares and bake on a greased sheet for 10 to 12 minutes, until the edges begin to brown.  Total preparation time is about 70 minutes.

These crispy and buttery cookies, with a nice orange tea spice, are best served freshly baked, with a hot cup of black tea!