Congratulations to Julia, who is the lucky recipient of a copy of Tea & Cookies by Rick Rodgers and the TeaStick that we gave away a few months ago! (Yes, we know it’s been a long time since the giveaway, but hey, we’re food bloggers. We reserve the right to be distracted by baking.) …
Before we send off the book to Julia, we’re sharing one of the recipes from the book that we really loved, Gingered Green Tea, and the suggested pairing with spicy, sweet Chewy Ginger Cookies. We love that the Gingered Green Tea actually has slices of fresh ginger in each cup!
Gingered Green Tea
6 ¼-inch thick slices fresh ginger (no need to peel the ginger)
2 heaping teaspoons Chinese green tea leaves such as gunpowder
Crush 4 ginger slices under a knife. Combine 1½ cups water and ginger in small saucepan. Let the water come to a boil slowly over medium-low heat so the ginger can infuse the water. Meanwhile, fill a small teapot with hot tap water and let stand to heat the pot.
Discard the water in the teapot. Add the tea to the teapot. Remove the ginger from the water and discard. Pour the boiling water into the teapot. Cover and steep for about 3 minutes. Pour through a tea strainer into 2 cups. Add a whole, uncrushed ginger slice to each serving and serve hot.
Chewy Ginger Cookies
makes 3 dozen cookies
2 ¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
12 tablespoons unsalted butter at room temperature
3 tablespoons peeled and grated fresh ginger
¼ cup unsulphured molasses
1 large egg
½ cup raw sugar for coating cookies
Sift the flour, baking powder, baking soda, and salt together.
Beat the granulated sugar and butter together in a medium bowl with an electric mixer at high speed, occasionally scraping down the sides of the bowl, just until the mixture is light in color, about 2 minutes. Do not overbeat.
Beat in the ginger, then the molasses and egg, scraping down the sides of the bowl as needed. Gradually stir in the flour mixture to make a soft dough.
Cover the bowl with plastic wrap. Refrigerate until the dough is chilled and firm, at least 3 hours or overnight.
Position racks in the top third and center of the oven and preheat to 350° F. Line two large baking sheets with parchment paper.
Using a scant tablespoon for each cookie, roll the dough into balls. Roll each in the turbinado/raw sugar to coat. Place the balls 2 inches apart on the baking sheets.
Bake, switching the position of the baking sheets from top to bottom and front to back halfway through the baking, until the edges of the cookies are set and dry, but the interiors seem slightly underdone, about 12 minutes. Let cool on the pans for 5 minutes. Transfer the cookies to wire racks and let cool completely.
(The cookies can be made up to 1 week ahead, stored in an airtight container at room temperature.)