Tea.
It’s not just for, well….. drinking.
Tea is a great way to infuse subtle flavors into many cocktails and sweet treats. Don’t believe me? Try these TAZO® TEA chai-doodles.
Tea can do a lot of the spice-and floral flavor lifting for you, cutting some extra steps in the baking process. These blueberry bars get a floral lift from chamomile. Blueberries tend to get tart and bitter when cooked. They usually benefit from a citrus-honey-floral flavor note. Chamomile plays this role beautifully. It adds that haunting “MMMM, what is that?” as your sweet-treat noshers munch down. I love adding subtle surprises to my baking. Good surprises.
Check out these bar cookies, and open your creativity to play with tea in your kitchen, beyond the teacup.
Blueberry Lemon Chamomile Tea Cookie Bars
First, heat your water and brew your chamomile tea for about 15-20 minutes. Strain, then heat again, and add the dried blueberries. Cover with plastic wrap, and let sit for about an hour.
Spray 11 x 17 pan with nonstick cooking spray. Preheat oven to 350˚.
Mix flour with sugar and salt. Mix with a fork. Add the cubed butter to it, and using a fork or a pastry cutter, mash the butter into the flour until crumbly. Measure 1 cup of crust mix and set aside. Pour the rest into the pan, and using your fingers and palm of your hand, press the crust flat into the pan. Bake the crust for 15 minutes. Then set crust aside to cool slightly.
Meanwhile, whisk the eggs until light and creamy. Add the sugar and whisk until fluffy. Add the sour cream, flour, lemon zest, vanilla, and salt until creamy and light. Drain the blueberries and fold them into the batter. Pour the batter evenly over the crust. Next, crumble the reserved crust mixture over the filling, crimping, squishing, and crumbling the mixture as you sprinkle.
Bake for 40-45 minutes, until bars are set and tops are lightly golden. Let cool, and then cut into squares. Store in an airtight container for 3-5 days, or refrigerate.
Ingredients
Directions
First, heat your water and brew your chamomile tea for about 15-20 minutes. Strain, then heat again, and add the dried blueberries. Cover with plastic wrap, and let sit for about an hour.
Spray 11 x 17 pan with nonstick cooking spray. Preheat oven to 350˚.
Mix flour with sugar and salt. Mix with a fork. Add the cubed butter to it, and using a fork or a pastry cutter, mash the butter into the flour until crumbly. Measure 1 cup of crust mix and set aside. Pour the rest into the pan, and using your fingers and palm of your hand, press the crust flat into the pan. Bake the crust for 15 minutes. Then set crust aside to cool slightly.
Meanwhile, whisk the eggs until light and creamy. Add the sugar and whisk until fluffy. Add the sour cream, flour, lemon zest, vanilla, and salt until creamy and light. Drain the blueberries and fold them into the batter. Pour the batter evenly over the crust. Next, crumble the reserved crust mixture over the filling, crimping, squishing, and crumbling the mixture as you sprinkle.
Bake for 40-45 minutes, until bars are set and tops are lightly golden. Let cool, and then cut into squares. Store in an airtight container for 3-5 days, or refrigerate.
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
