RECIPE: TEA & GINGERSNAP STICKS
Makes 3-5 dozen
2 ½ tsp. ground ginger
1 ¼ tsp. ground cinnamon
½ tsp. ground cardamom
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 tsp. earl grey tea leaves, ground to a powder
½ tsp. baking soda
¼ tsp. salt
½ cup unsalted butter
¾ cup molasses
½ cup white sugar
2 tbsp. water
1 large egg
3 cups unbleached or white pre-sifted all-purpose flour
Gold and silver sprinkles
Fluted pastry wheel
Preheat oven to 350˚ F. Line cookie sheets with parchment paper.
Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, tea, baking soda, and salt and set aside.
Melt the butter in a small saucepan. Remove from heat and stir in the molasses and sugar. Beat in the spice mixture completely, then the water, then the egg.
Place the flour in a large bowl and make a well in the center. Pour the butter mixture into the well. Stir about a quarter of the flour, the part closest to the center, into the molasses-butter mixture. Stir in half the remaining flour, then the rest. Repeat until all flour has been incorporated.
Place the dough on a board and knead until smooth. Roll the dough into a ball, wrap in plastic and refrigerate overnight or up to two weeks.
Roll the dough out so it is 1/8 inch thick. Cut into long ½ inch strips with the pastry wheel. Arrange on the cookie sheet.
Bake the cookies until dry and golden (about 12 minutes). Remove from the oven, scatter with sprinkles, and cool on a wire rack.
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