Rooibos and black pepper cookies
Discover the bold flavors of Rooibos and black pepper in these buttery cookies. Perfectly spiced and easy to prepare, they're a delightful twist on a classic treat.
Ingredients
- 1 Rooibos and black pepper cookie premix
- 115 g unsalted butter cold and cubed
- 2 large eggs + 1 egg yolk
- 1 tsp steeped
Instructions
- In a bowl, beat the cold butter cubes and sugar premix for a few seconds until nuggets form. Add the flour premix. Mix until the mixture looks sandy but still has butter nuggets.
- In a separate bowl, mix the eggs, yolk, and steeped rooibos together. Then combine with the dry ingredients. Be careful not to overmix.
- Scoop out some of the cookie mixture and form a ball, but don’t squeeze it too tight.
- Freeze the balls for a few hours or overnight.
- Preheat your oven to 190°C and line a baking sheet with baking paper. Place your cookie balls on the sheet, leaving enough space for them to expand. Bake for 16 minutes until the tops are golden. Remove from the oven and allow to cool.
Notes
- Shop the Rooibos cookie premix here
- Butter Substitutions and Baking Tips click here
- If it's warm the butter will melt and it will be a sticky cookie batter. That's okay. Just ensure that you freeze it a bit longer. The dough balls doesn't have to be frozen solid, just firm