GLOOBLES RECIPE: earl grey cookies with cardamom white chocolate ganache in Blog

get cooking

Are you boiling? Because we sure are. Amsterdam is basically one giant oven, so we know it's practically criminal to ask you to turn yours on, but we have a reason and a good one at that: Earl Grey Cookies with Cardamom White Chocolate Ganache.
 

And though our suggestion will require you turn up the dial on your oven, these cookies can be baked late at night or early in the morning when the heat has burned off a bit. It may heat up your kitchen for an hour or so, but it will help with your mid-afternoon tea break. Instead of steaming over a hot cup of tea as if you were at the spa, get your caffeine fix from these dainty, subtly sweet tea cookies.

They are crisp and delicately flavoured with Darjeeling Earl Grey tea (pick some up at LE BON MARCHÉ). Not wanting to leave them naked, exposed to the elements, we've robed them in impossibly rich cardamom white chocolate ganache. These might be the only things that don't look better naked, and trust us, you're going to love them.

Earl Grey Cookies with Cardamom White Chocolate Ganache
Makes 2 dozen

For the cookies:
1 1/4 cup all-purpose flour
1/4 cup caster sugar
1/4 cup icing sugar
2 tablespoons Darjeeling Earl Grey tea leaves, ground in a spice grinder
1/2 teaspoon cinnamon
Beans scraped from 1 vanilla pod
8 tablespoons unsalted butter at room temperature, cut into cubes
1/4 cup heavy cream
2 teaspoons vanilla extract

For the ganache:
14 ounces white chocolate, roughly chopped
1/3 cup icing sugar
1/4 cup heavy cream
2 tablespoons ground cardamom

To make the cookies: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In the bowl of a stand mixer, whisk together flour, both sugars, tea leaves, cinnamon, and vanilla beans. Add butter and cream until mixture starts to come together. Slowly, pour in the heavy cream. Add vanilla extract and beat until dough comes together in a ball. Divide dough into two balls. Roll each ball into a log and wrap in parchment paper. Freeze for 30 minutes. Slice into 1/4-inch rounds and bake on prepared baking sheets for 10 minutes, until edges are lightly golden and tops are firm to touch. Let cool on a wire rack.

To make the ganache: Place the white chocolate in a heatproof bowl set over a pot of simmering water. Heat gently until white chocolate has melted. Stir in icing sugar, heavy cream, and cardamom. Once cookies are cool, ice them with the ganache. Sprinkle extra tea leaves over top, if desired.