Jasmine Tea Cookies Recipes

JASMINE COOKIES

Steps:

• In a medium bowl, cream together the margarine and sugar until well light and fluffy. Stir in the egg, then the flour. Mix in the tea leaves. Form the dough into a ball, and flatten to about 1 inch. Wrap in plastic wrap, and refrigerate for about 15 minutes, or until firm.
• Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls, and place on cookie sheets. Flatten slightly.
• Bake for 15 to 20 minutes in the preheated oven until the edges begin to brown slightly. Remove cookies from baking sheets to cool on wire racks.

JASMINE TEA SOUFFLES

Steps:

• Heat the oven to 375 degrees. Butter 6 (4 to 5-inch) ramekins and sprinkle lightly with sugar to coat. In a medium nonreactive saucepan, combine the teas, cream, milk, and vanilla beans and heat over low heat. Simmer to flavor, about 20 minutes. Remove from the heat and allow to steep for an hour or so. Strain the mixture, return it to the saucepan, and add the honey. Scald over medium heat. Meanwhile, in a nonreactive bowl, combine the egg yolks, cornstarch, and 1/4 cup of the granulated sugar and mix well. Add a ladleful of the tea mixture to the yolks, stir to temper, and stir the mixture back into the saucepan. Cook, whisking constantly, until the mixture thickens to the consistency of thick custard, 6 to 8 minutes. Transfer to a shallow baking pan, cover the surface of the mixture with plastic film, and refrigerate to cool. The mixture can be held overnight. Place a heavy cookie sheet in the oven. Using a mixer, beat the egg whites at low speed with 1 tablespoon of the sugar until soft peaks form. Add the remaining 3 tablespoons of sugar, increase the speed to high, and whip the egg whites in 2 (3-second) burst. Transfer the cooled tea mixture to a large nonreactive bowl and whisk until smooth. You should have an equal volume of the tea mixture and the egg whites; if not, discard enough of whichever is in excess to make the quantities equal. Add the whites to the tea mixture and, using a spatual, fold until completely blended. Fill the ramekins to the top with the mixture and tap them on a work surface to disperse any air bubbles. Wipe away any mixture that spatters on the sides of the molds. Place the ramekins on the heated sheet and bake until the sides of the souffles, which have risen above the edges of the ramekins, are golden brown, about 12 minutes. After 6 minutes check to make sure that the souffles have not adhered to the sides of the ramekins, which will cause uneven rising; use the tip of a sharp paring knife to free any stuck portions Sprinkle the souffles with the confectioners' sugar and serve. Scoop the ice cream into the souffles at table.

JASMINE SHORTBREAD SANDWICHES WITH GRAPEFRUIT CURD

Steps:

• Beat together butter and confectioners' sugar with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in vanilla. Add flour, 1/2 teaspoon salt, and the tea, and beat on low speed until just combined (do not overmix). Form dough into 2 disks, wrap in plastic wrap, and refrigerate at least 1 hour and up to overnight.
• Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough between pieces of parchment to a 1/8-inch thickness. Freeze until firm, about 10 minutes. Cut out 20 squares with a 2 3/4-inch square cookie cutter, then cut each in half to make 40 rectangles.
• Gently press 1 flat side of 20 rectangles in sanding sugar, and arrange on a parchment-lined baking sheet, sugar side up. Bake until pale gold, 16 to 18 minutes. Let cookies cool on a wire rack. Repeat with remaining rectangles.
• Spread 1 generous teaspoon curd onto unsugared side of half the cookies, then sandwich with remaining cookies.

JASMINE TEA CAKE

Steps:

• Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
• Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
• Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
• Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
• Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.

JASMINE TEA CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Using a Bounty® paper towel, grease a 12-cup Bundt pan with 1 tablespoon butter.
• In a small saucepan, combine the jasmine tea leaves and milk. Bring to a gentle simmer over medium-low heat, being careful not to scald the milk. Remove the pot from the heat and let steep until cool, about 30 minutes. Strain the tea leaves from the milk and discard the leaves.
• In a medium bowl, whisk together the flour, milk powder, salt, baking powder, and baking soda.
• If your brown sugar has hardened, place the sugar in a small, microwave-safe bowl and place a damp Bounty® paper towel over the top. Microwave in 20-second intervals until sugar has softened, being careful not to melt the sugar.
• In a large bowl, combine the brown sugar, remaining 1 cup butter, and the vanilla. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing completely between each addition.
• Add half of the dry ingredients and mix until just combined. Add 1 cup of the jasmine milk, reserving the remaining ¼ cup, and mix until just combined. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
• Spoon the batter into the prepared Bundt pan. Tap the pan on the counter 3-5 times to release any air bubbles.
• Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let cool slightly, about 10 minutes, then invert onto a serving platter.
• Meanwhile, whisk together the remaining ¼ cup jasmine milk and the powdered sugar until smooth.
• Pour the glaze over the cake and garnish with edible flowers.
• Slice and serve.
• Enjoy!