Rooibos Christmas Trees looking good, are crispy and delicious.
With the Rooibos Christmas Trees I have a recipe for cookies who are not so complex up to the decoration. In principle, there again cookies to cut out, only that the dough is once again particularly flavored. The Rooibos Christmas Trees are crunchy and have a touch of tea and vanilla. Of course it is also possible to use another tea if you have a favorite variety, and want to use this absolutely. But the rooibos vanilla tea fits very well.
The decoration is again most of the work, but it looks beautiful. If you want to make the whole without much effort, the glaze can also leave off. Of course, is no longer so beautiful.
Rooibos Christmas Trees
For the Cookies:
- 70 ml Milk
- 2 Teabags Rooibos-Vanilla Tea
- 175 g Flour
- 50 g Sugar
- 50 g Butter
- 1/4 Tsp. Baking Powder*
- 1 Pinch Salt
For the Icing:
- 100 g Icing Sugar*
- 2 1/2 Tbsp. Water
- green Food Color
- colorful Sugar Sprinkles
Warm the milk, put the tea inside and let it stand for about 10 minutes. Remove tea bags and squeeze out.
Knead flour, sugar, butter, baking powder, salt and tea-milk to a smooth shortcrust. Pack the dough in foil and put at least 1 hour in the fridge.
Knead the dough again, roll it out in several portions on a floured surface and cut out Christmas trees. Alternatively, you can make something abstract and simply cut elongated triangles.
Place the cookies with a little distance on lined baking sheets and bake in succession in a preheated oven at 175°C for 10-12 minutes. Remove and let cool.
Sift the powdered sugar and mix with the water. If necessary, add a little water or icing sugar to give it a good consistency.
If desired, make the glaze in different shades of green coloring.
Coat the filled trees with the glaze and sprinkle with colored sprinkles or other Christmas decoration.
Let stand the cookies 1-2 hours, until the glaze has set.
To emphasize the icing on the cookies is relatively time-consuming, but the cookies look great.