Rooibos Cookies – An excuse for an alternative baking session!

Rooibos Cookies – An excuse for an alternative baking session!

Rooibos is definitely a win-win tea. It has a huge amount of antioxidants but is naturally caffeine-free. Besides the fact that it is incredibly healthy, look:
Roiboos Benefits

Want more? It also tastes amazing and can be used for many different culinary purposes, including baking!

For this reason, we bring you a delicious recipe for Rooibos Cookies. Use plain Rooibos, or we suggest Solaris Rooibos Cacao Chai spice it up a little.

Make those not so healthy treats a little bit healthier! 

All credit must go to Lauren Neves, ‘The Lush’ious Baker’ for this wonderful recipe!

Enjoy!


Makes 16 jumbo cookies or 24 normal-ish cookies

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 3 Tb rooibos tea leaves, divided
  • 14 Tb unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1/2 to 1 cup white chocolate chips
  • 1/2 cup dried cranberries, coarsely chopped

Preheat oven to 190 °C / 375 F. Line 2 cookie sheets with parchment paper.

In a medium bowl, mix flour, baking soda, and 2 tablespoons rooibos tea leaves. Set aside.

In a small saucepan, melt 10 tablespoons butter over medium-high heat.

Add remaining tea leaves and continue to cook, swirling constantly for 3-5 minutes until butter is golden brown and has a nutty aroma.

Transfer melted butter to a large bowl and whisk in remaining butter until melted.

Add brown sugar, white sugar, salt and vanilla to melted butter and whisk until incorporated.

Add egg and egg yolks and whisk until smooth, about 30 seconds. Let rest a few minutes and whisk again. Repeat 2 more times until mixture is thick and smooth.

Fold in flour mixture until just combined. Stir in white chocolate and cranberries.

Scoop dough by 2-3 tablespoon balls and place on to parchment-lined pans, 2 inches apart.

Bake in preheated oven, 1 sheet at a time, 10-14 minutes, rotating baking sheet halfway through. Let cool completely.


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