What can you make from tea leaves

Tea leaves can become part of a huge number of dishes: from ice cream to pasta and baking fragrant. Tells how you can still use the tea in cooking, and share the recipe of loose tea biscuits.

Tea - is undoubtedly one of the most effective ways to keep warm in winter or to quench your thirst in the hot season, but the foundation of your favorite drink, you can use a much more creative.

Add tea dairy products

Try to brew tea with milk, slowly warming up in a skillet. Once completely cooled, strain the milk and use for cooking ice cream, Puddings, oatmeal and cream sauces. Who would have thought that a Sencha green tea is good in the bechamel, and herbal and fruit teas are suitable for creme brulee and ice cream.

Use dry marinades

To prepare homemade condiments for meat or poultry, grind in a mortar bit tea leaves and add the resultant powder to the aromatic mixture. For example, traditional Chinese Lapsang with a light smoked aroma suitable for rubbing pork and beef steaks.

Mix with the dough

Bright green tea matcha powder has long been used in many desserts and pastries. A little more original way of its use will be adding to the dough for pasta. The finished tea noodles can only be found on the shelves of Japanese supermarkets, but you can do

Add the butter

We have already had occasion to talk about some interesting flavored butter recipesAnd using rastortyh tea leaves can obtain another interesting option. Rub a little tea with bergamot, mix with soft butter and refrigerate until it solidifies, and then spread on hot pastries.

Use in baking

One of the most popular recipes with tea leaves is a cookie recipe. Tea is perfectly combined with sugar sand test, passing it its flavor, but not affecting the texture. Certainly, to begin acquaintance with tea drinks is to be exactly with tea biscuits.

Ingredients

Cookie:

• 360 g flour;
• ½ teaspoon of baking soda;
• a pinch of salt;
• 240 g of sugar;
• 2 eggs;
• 1 teaspoon of vinegar;
• 115 g butter;
• 3 tablespoons of tea leaves.

For dusting:

• 2 tablespoons sugar;
• 2 teaspoons cinnamon.

Start with the compounds of the dry ingredients, mixing the flour with baking soda and a small amount of salt.

Separately, prepare a mixture of eggs and butter, whisking first soft butter into the cream with the sugar and then, without stopping the mixer, hammer in an egg cream, one at a time. Newest to the oil mixture added to the vinegar.

Connect the dry mixture with oil, not too long working through the dough paddle.

Prepare the tea leaves. It is best suitable black tea with a distinct taste and aroma. Chop the leaves blender or grind in a mortar to a powder practically, to avoid having to chew leaves.

Divide the dough into 8 pieces, roll each into a ball and roll in mixture of sugar and cinnamon (the same we were preparing for our 15-minute donuts). Sugar dusting is not necessary but it gives liver greater sweetness and enables easier crunchy shell.

Distribute the dough on a parchment-covered baking sheet, leaving enough distance between them as they are spread out laterally under the influence of temperature. Bake at 190 degrees 17-20 minutes, or as long as the surface is covered with a light blush, and the edges are solid.

It is best to apply a warm cookie.