My right wrist and right forearm have been feeling sore for the last couple of days. Why, you ask? I have a sneaking suspicion it's cause of work. I am a 'certified barista' at Starbucks and the constant pouring, shaking, pumping, blending, and garnishing - mostly with my right hand - is taking its toll. In spite of this drawback, and a couple others, the job is alright, my coworkers are cool people overall, and I like making drinks for people. My biggest challenge is usually the foam - some people are picky about foam. Dense foam, bone dry cappucinos, extra foamy lattes ... getting the perfect foam on a drink for a customer is challenging, especially during rushes, but is also strangely satisfying.
One benefit to working at Starbucks are the weekly markouts. I have a box of vanilla rooibos tea that's been sitting around the tea corner in my kitchen for the past couple weeks. I like the tea but it's definitely not one of those teas I can drink daily - maybe more of a monthly thing. If you've ever tried this tea, it has a fruity, warm flavour and a strong and sweet aroma. I thought it would be a nice touch to the traditional shortbread cookie by giving it a burst of fruity vanilla flavour.
White Chocolate Vanilla Rooibos Shortbread Hearts
1 3/4 cups all-purpose flour
1/3 cup sugar
1/4 cup cornmeal
1/2 cup butter
3 vanilla rooibos tea bags, steeped for 2 minutes and tea contents removed from pouch
3 tablespoons milk
1 teaspoon vanilla extract
8 squares of pure white chocolate, melted
Preheat your oven to 375 degrees. Thoroughly mix together the flour, sugar, and cornmeal. Add the butter into the mixture and mix until crumbly. Add the vanilla rooibos tea contents, milk, and vanilla extract. Form into a large ball and roll dough out to 1/4 inch thick on a lightly floured surface. Cut out heart shapes with cookie cutters. Place 1 inch apart on a cookie sheet and bake for 10 minutes. Remove cookies from oven and let them cool on a wire rack for 15 minutes. Dip cooled shortbread hearts in melted white chocolate and place in refrigerator until the chocolate sets.
Adapted from Tartelette
