Even as a third grader, I knew flowers didn’t actually smell like that. Just like how I know teenage boys don’t actually smell like the gallons of Axe that they spray on themselves. Same goes for the girls that reek of perfume; really, one mist is all it takes to convince me that you smell nice. My favourite scent is definitely the soap and laundry detergent combination. It’s clean and classic. In fact, I think it’s downright sexy.
Other things that smell good without being too obvious are lily of the valley flowers, fresh from the garden; the smell of homemade bread baking in the oven; and KANPE Tea fromDavid’s Tea. I don’t even drink tea; I actually bought a couple tablespoons of the tea to make cookies as a present for a friend’s birthday. Her family had gotten her tea from David’s Tea as a gift, so to follow suit, I made KANPE Tea Flavoured Shortbread Cookies.
These cookies are phenomenal. They are rich and taste mysteriously of hibiscus, mango, and cinnamon. The cookies smell like butter while the tea itself is reminiscent of the potpourri pouch I made in third grade, but so much better.
Who needs smelling salts when there’s David’s Tea?
Happy nineteenth, T-!
Click below for the recipe.
KANPE Tea Flavoured Shortbread Cookies
KANPE is an organization which “seeks to put an end to the cycle of poverty [in Haiti] by encouraging financial independence”. They’ve partnered up with David’s Tea to sell their own mix of tea, of which all profits go to KANPE. I am not being endorsed to promote anything; if you want to learn more, click here.
Adapted from: Chatelaine Magazine, November 2009
Yield: around two dozen cookies
- 1 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 2 tablespoons KANPE tea (or your fruit tea of choice), finely ground (I ground my tea in a coffee grinder)
- ½ teaspoon salt
Preheat oven to 300F (150C). In a medium bowl, using an electric mixer or wooden spoon, beat butter until creamy. Gradually beat in sugar and vanilla. Continue beating until well mixed, about 2 min. In a small bowl, using a fork, stir flour, tea, and salt until mixed. Using a wooden spoon, beat into the butter mixture just until combined.
Using floured hands, pinch about 1 tbsp (15 mL) dough, then roll into a ball. Place on an oiled baking sheet at least 2 in. (5 cm) apart. Repeat. Bake 22 to 25 min. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month.