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Earl Grey Tea Wafers

Linda Zecchino TeaChef Level 1

Earl Grey Tea Wafers

Preheat to 350° Yield 6 doz

Very thin, crispy, buttery, Earl Grey Tea Wafers. Lightly browned around the edge, these tasty crisp wafers are the perfect afternoon treat. Try making them with any of the Earl Grey tea family or even a Chai tea -- each variety lends a slightly different essence. This recipe yields about 6 doz small cookies that can be stored in an airtight container for 1 week, or freeze them for several months.

45 m 72


  • Ingredients
  • 1/3c + 1 ½ t soft butter
  • 5 t loose Earl Grey tea or tea from 4 tea bags
  • ¾ c boiling water
  • 1/3 c light brown sugar
  • 1/3 c sugar
  • ¼ t salt
  • 1 egg
  • ¼ t vanilla
  • ¾ c flour



1. Preheat oven to 350 degrees. Put 1t loose tea in measuring cup. Add boiling water & steep 5 min. Strain & refrigerate til completely chilled.

2. In blender, add remaining 4 t tea & light brown sugar & blend to fine powder.

3. In large bowl, mix tea sugar, sugar & 1/3 c butter with hand beater on high til light & fluffy. Add egg, 3 T brewed tea & vanilla. Beat til smooth. On low, beat in flour & salt. Cover batter & let stand 30 min.

4. Lightly grease 2 cookie sheets with remaining butter. Drop slightly rounded ½ t of butter onto prepared sheets spaced 3" apart. Spread batter into 2” rounds with back of spoon.

5. Bake cookies on middle & lower racks for 9-10 min or until edges begin to brown. Switch sheets half-way through to ensure even baking. Let cookies cool on sheets 1 min, then carefully transfer to wire rack with spatula. Wipe sheets, repeat with remaining batter.

6. Store in airtight container 1 week or freeze for several months.

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