From Cup to Cookie: Fruit, Flowers, and Rooibos

One of my favorite evening drinks is a hot cup of rooibos (“roy-bus”), also known as red tea or African honeybush tea.  It has a soft, naturally vanilla-y flavor that reminds me a bit of my grandpa’s tobacco pipe and tends to calm me instantly.  It’s delicious plain or with a splash of cream and honey, and it’s purely caffeine free.  I never thought I’d love it any more than I already did – until I found a delightful new twist on it.

Speckled with tiny colorful flowers and flavored with vibrant fruit, Rooibos Capetown has quickly become my favorite hot drink.  Its beauty is evident at once in three ways: sight, scent and taste.  And with every sip of it I’ve savored, I’ve succumbed to vividly imagining it being integrated into a dessert.  This has proven to be a deliciously worthy daydream.  Here’s my first of many sweet Capetown creations.

 Capetown Cookies with Mango Butter Filling (makes about 42 little sandwiches*)

  • 3 tablespoons loose-leaf, high-quality, fruit and/or flower-infused rooibos
  • ½ cup egg whites at room temperature (about 3-4 whites)
  • ¼ teaspoon cream of tartar
  • 3.5 tablespoons granulated sugar at room temperature
  • 2.5 cups fine almond meal
  • 2.75 cups powdered sugar
  • ½ teaspoon salt
  • A large pastry bag with large, plain round tip attached

Line cookie sheets with parchment paper.  Use a mortar and pestle or spice grinder to break up the rooibos finely; set aside.  In a large bowl, beat egg whites on high until foamy.  With mixer going, add cream of tartar, gradually add the granulated sugar, and keep beating until stiff, shiny peaks form.  In a separate bowl, sift together the almond meal, powdered sugar, salt and rooibos.  (It’s OK if up to ¼ cup of larger pieces stay behind in the sifter.)  With a large rubber spatula, fold the dry ingredients into the egg white mixture one cup at a time.  Once all the ingredients are incorporated, press the batter against the side of the bowl as you stir it a few more times.  It will be thick and pasty.

Fill your pastry bag and pipe circles of about 1.25” diameter onto the lined cookie sheets, being careful to leave 1.25” between each cookie and to keep the size consistent.  Dip your index finger in water and gently flatten the top of each cookie.  Let cookies sit at room temperature, preferably in dry air, for at least 30 minutes or until tops no longer feel sticky.  Preheat oven to 325 F; bake the dried cookies for about 12 minutes.  Let cool completely on baking sheets.  The edges will be crispy and center will be chewy, airy, and wonderfully full of fruity rooibos flavor.

Mango Butter Filling (makes about 1.5 – 2 cups)

  • 1 large ripe mango (about 1 pound)
  • 3 ounces butter (3/4 stick)
  • ¼ cup sugar
  • 3 tablespoons lime juice
  • 3 tablespoons cornstarch

Cube the mango, discarding peel and pit, then puree it in a food processor until smooth.  Melt butter in a small saucepan, whisking in lime juice, sugar, and cornstarch.  Keep stirring over low heat until mixture is bubbling and becoming thick, then add mango puree.  Stir constantly as you bring it back to bubbling, cooking it for about 3-5 minutes.  Immediately push mango butter through a sieve into a heatproof bowl; cover and chill.  Use about a heaping teaspoon of the cool mango butter between each set of two cookies.

Tropical, floral, fruity and light, these cookies are abundant with delicious flavor.  Their crisp, airy, chewy texture is surely satisfying, and their quick and low oven time lets the taste of the fragrant rooibos come through beautifully.  I’m so thankful to live near a friendly coffee roaster that carries this delicious tea (along with another favorite of mine you might remember).  I’ve long loved drinking rooibos, and now I’m crazed to bake with  its Capetown edition time and again.  Rooibos and dessert: a mouthwatering match!

Maybe next time… I chose mango butter filling to echo the tropical hints that come through in this tea, but the cookies would be delicious sandwiched with almost any frosting or perhaps a thin layer of jam or melted white chocolate.  I find that rooibos carries hints of vanilla, caramel, and nuts; any filling along those lines would be great.  But they are truly scrumptious when unfilled, too.  (Note: these are gluten-free as posted here, and without the filling, they’re dairy-free, too.)  In any case, I hope you’ll try rooibos if you haven’t already, and I hope you enjoy it whether it’s in your dessert or in a hot mug alongside it.

*You may have noticed that these little sandwich cookies are basically like French macarons.  I hesitate to call them by that name because they lack the classic French buttercream filling, and they don’t follow any traditional recipe specifically. 

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16 Responses to From Cup to Cookie: Fruit, Flowers, and Rooibos

  1. Pingback: Violet Candy Cupcakes | butter, sugar, flowers

  2. Pingback: Mango Meringue Pie with Coconut Macadamia Crust | butter, sugar, flowers

  3. You know I’ve never really known what to do with mangoes but this looks absolutely delicious. I have a question though – what is almond meal? Is that something you can buy packaged or do you make it by mincing almonds?

    • Thanks, Diane!
      I’ve used this mango butter as a cake filling, too — it’s especially yummy with a lime and/or coconut cake. I think its possibilities are nearly endless!
      I should have been more clear about the almond meal (or almond “flour”); it’s simply finely ground almonds. I tend to buy it pre-ground (usually at Trader Joe’s, but it’s pretty widely available), but you can make it yourself by grinding almonds in a food processor, being careful not to turn it into almond paste/butter. I’ve certainly done that before, but only when I don’t need to use a whole lot.

      • No, no it’s me – I’m sure most people would know what almond flour is but I’ve just never seen it used before & I’m glad to know that it’s available ready to go. Thank you.
        I can see that mango butter as being great with lime or coconut cake. Husband loves his coconut cake so maybe I can slip some in.

  4. Erica says:

    You really have such a gift for coming up with the most creative and inventive of sweet creations. This recipe looks absolutely heavenly and so incredibly delicious! I will always remember drinking a cup of this tea with you, whenever I read this post. You, and your creations, are very, very special.

    • Thank you so much, Erica. Your kind words are so appreciated, especially because they are coming from such a creative soul herself! I fondly remember having this tea with you, too; I was so happy that we could share the joy of its goodness while visiting. I hope to do it again in the not-to-far future!

  5. krugthethinker says:

    Moriah! You are a baking genius! As a fellow tea lover, I get so excited when you make tea-infused treats. In the realm of dreams, I will say this: I think you should write a book! I’d be first in line to buy it! 🙂

  6. Lilly Sue says:

    Oh my goodness, these look delicious! And so cute! 😀

  7. “Amazing” is exactly the word I was thinking of as I read about this new creation of your, Sugar. And “amazing” applies to both the cookies AND you!
    (I’m on a little blogging break right now, but I broke my break to take a peek at your newest treat. I’m glad I did. 😉 )

    • Oh, Robin! Thank you so very much for taking the time to break your break for me! 🙂 “Amazing” is definitely the word that I equate with YOU, too! I read your post announcing your blogging sabbatical, and — while I’ve really missed your presence — I am truly inspired by your healthy boundaries and your awareness of your needs.

  8. I had one of these when you dropped some off at Highwire. They were AMAZING!!!!!

    • Alice! This means so much coming from someone who actually tasted the creation. I credit the amazing tea at Highwire — there’s just no flavor like it.
      Thank you so much for taking the time to let me know you liked them!

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