Usuba
Rooibos and Cinnamon Cookies
Crispy cookies with rooibos tea and spice aroma. The dough is easy to prepare, and the result is decorated with glaze or powdered sugar. Perfect with tea.
- Total
- 60 min
- Standard serving
- 140.9 g
Ingredients
Total 8
Instructions
- 1
Step 1
Mix flour, sugar, salt, ground cinnamon and black pepper with a mixer. Add baking powder and continue mixing at low speed.
Slowly pour in the vegetable oil, stirring constantly.
- 2
Step 2
Brew rooibos tea: pour one teaspoon of dry tea leaves with hot water in a cup and steep for 15 minutes.
Strain the brewed tea, but leave the tea leaves in — they will add more aroma. Add the brewed tea to the dough one spoon at a time, continuing to stir.
- 3
Step 3
The finished dough should be crumbly, like damp sand. If it's too dry, add a bit more of the brew.
- 4
Step 4
Line a baking sheet with foil. Using a cookie cutter, press the dough with your finger to get an even surface.
Sprinkle a small amount of sugar on top of each cookie.
- 5
Step 5
Bake in a preheated oven at 200 °C for 13–14 minutes until golden brown.
- 6
Step 6
Cool the cookies completely. Decorate with powdered sugar or glaze: mix powdered sugar with lemon juice to the desired consistency and apply to the cookies.
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