[image: Joe's Special Scrambled Eggs with Spinach, Beef, and Mushrooms] Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish d...
Monday, 21 April 2008
George will be very pleased I have finally taken the plunge and made something containing rose and lavender. She has been trying to encourage me to do so for some time. Having never used scented ingredients,I was unsure of the outcome. I am happy to report they are just lovely. Very delicately flavoured and very moreish. The recipe comes from my recently purchased Cookie and Biscuit Bible by Catherine Atkinson. It calls for Lady Grey tea leaves but I substituted with some heavenly green tea leaves containing rose petals and lavender which were sent to me by dear Carlotta in Italy. I have loved looking and smelling this tea but it seemed such a waste to just make tea with it. This was an ideal opportunity to use it for something a little different.
Makes about 36
150gms /50z unsalted butter
115gms/4oz soft brown sugar
1-2 tablespoons Lady Grey tea leaves
1 egg beaten
200gms/7oz plain flour
Demarara sugar for sprinkling
Preheat the oven to 190.C/375.F/Gas 5
Line two or three baking shets with non-stick baking parchment.
Beat the bitter and sugar together until light and creamy
Stir in the tea leaves
Beat in the egg
Carefully fold in the flour
Roll the dough into a cylinder about 23cm/9 inches long.
Gently flatten the top of it with your hand.
Wrap in cling film and leave in the fridge for about an hour until firm
Using a sharp knife cut the dough into 5mm/1/4 inch slices and lay slightly apart on the prepared baking trays
Sprinkle with demerara sugar and bake for 10-15 minutes until lightly browned
Using a palette knife remove the cookies to a wire rack to cool