Recipe of the Month - Honey Jasmine Wafers

September 4, 2024 Michele Lillie

Try these light and delicious bite-sized cookies that incorporate the natural sweetness of honey along with the floral flavors of jasmine tea. The addition of white chocolate give a decadent touch. Pour a cup of jasmine tea, grab one of these wafers and enjoyable a relaxing interlude in your day!

Two photos in one. On the top is a white plate of cookies sprinkled with white chocolate. On the bottom are jasmine blossoms on a black background.

Ingredients

4 ounces unsalted butter, softened
¼ cup crème fraîche or sour cream
¼ cup granulated sugar
¼ cup honey
1 egg yolk
1½ teaspoons vanilla extract
1½ teaspoons coarsely ground jasmine tea leaves
¼ teaspoon fine salt
1¼ cups all-purpose flour
Coarse sugar, for sprinkling (optional)
½ cup finely chopped white chocolate for garnish (optional)

Directions

Step 1

In large bowl, beat butter with an electric mixer until lightened in color, about 1 minute. Add crème fraiche and beat until thoroughly combined.

Step 2

Add sugar and beat until well mixed. Beat in honey and egg yolk and mix until light and fluffy, about 2 minutes. Add vanilla, jasmine tea and salt and mix to combine. Add flour and mix until just combined. The dough should be stiff and not too sticky. If necessary, slowly add more flour to obtain proper consistency.

Step 3

Place an 18-inch length of plastic wrap, parchment or wax paper on work surface. Scoop ⅓ of dough onto the wrap/paper and roll into a log shape about 1¼ inches in diameter and 10-11 inches long. Encase in wrap/paper and roll dough to even it out. Repeat with remaining dough to make a total of 3 logs. Refrigerate for at least 2 hours or freeze for 30 minutes. At this point, dough may be stored in freezer for up to 3 weeks if double-wrapped.

Step 4

When ready to bake, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove logs from freezer or refrigerator one at a time. Unwrap and roll the log against the work surface to even it out. If desired, roll in coarse sugar so the crystals adhere to the log. Slice the log into ¼-inch slices and place on baking sheets about 1 inch apart.

Step 5

Bake for 8-10 minutes, until edges are pale gold and cookies are firm. Remove pans from oven and allow cookies to cool on sheet for 2 minutes. If using white chocolate, sprinkle a pinch of the finely chopped chocolate over each cookie.

Step 6

Transfer cookies to cooling rack and let cook completely and until chocolate is firm. Store in airtight container.

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