Rooibos is a South African wonder herb and serves as much more than just a delicious, caffeine free cuppa. We're sharing one of our favourite recipes - these nutty, scrumptious vanilla cookies are easy to whip up, and even easier to scoff down. Apron at the ready!
Ingredients (makes 36 cookies):
5 teabags / 2 tbsp Rooibos tea
1 Vanilla pod
60g powdered sugar
1/4 tsp salt
1 tsp vanilla essence
2 tsp milk
120g unsalted butter
1.5 tbsp turbinado sugar
Step 1. Heat a small pan over medium heat. Add rooibos leaves and shake pan to distribute tea into a single layer. Toast for around 2 mins. Once leaves are nice and fragrant, transfer them to a bowl and let cool for a couple of minutes.
Step 2. Combine the sugar, vanilla pod and rooibos in the bowl of a food processor and pulse for about 2 minutes, until there are no chunks left in the bowl. Add the powdered sugar, flour, and salt to the bowl and pulse a few times to combine. Then add the milk, vanilla, butter and pulse again, until a dough forms.
Stop 3. Turn dough onto a very lightly floured surface, gather it together, and roll it into a log 1.5 inches in diameter.
Step 4. Sprinkle turbinado sugar on a plate and roll cookie dough log in the sugar, making sure you cover the entire surface of the log. Wrap log in plastic and transfer to the fridge or freezer for at least 30 mins to chill.
Step 5. When ready to bake, turn on the oven to 190C° and line the baking sheet with parchment paper.
Step 6. Remove log from the fridge/freezer and cut 1/3 inch slices off the log.
Step 7. Transfer cookies to the prepared baking sheet, leaving 1/2 inch gaps in between each one. Bake for 12 mins, until cookies are starting to brown. Take out, leave to cool for 5 mins, then transfer to racks.
Final step. ENJOY! With milk, a hot cuppa, or on their own, they will not disappoint.