SHE Canada - - RECIPES -

-3 Cups all pur­pose flour -1 tsp salt - 2 tbsp sugar -1 tsp black tea leaves, crushed in the palm of your hand to make a “dust­ing” -10 tbsp of cold but­ter -1 cup ice wa­ter Our As­so­ciate Editor has com­piled some stel­lar recipes that use tea as a main in­gre­di­ent. What bet­ter way for tea-ob­sessed South Asians to add some kick to their pal­ette and cook­ing reper­toire? Recipes cour­tesy of tea con­nois­seur and re­tailer, Tami Hal­li­man.

Di­rec­tions: Add all dry in­gre­di­ents in your food pro­ces­sor and mix. Pulse in but­ter bits one at a time. Blend in ice wa­ter un­til dough sticks to­gether, it will make a dough ball, you want it to still be a lit­tle sticky and not too dry. Turn out dough ball onto floured sur­face. Make one large ball and then di­vide in two. Roll out each ball and place in oil sprayed pie pan. Fold edges un­der and form edges in your favourite way. Pro­ceed on to fill­ing in­struc­tions. -1 tbsp chives, fresh -1 tsp Thai green tea leaves (or your favourite) -½ tsp pa­prika -1 tsp gar­lic, minced -1 tsp thyme, fresh -¼ cup wa­ter

Di­rec­tions: Place ev­ery­thing but the but­ter and wa­ter in a food pro­ces­sor and blend. Pulse in but­ter bits. Trickle in wa­ter un­til a ball forms. Roll out thinly on a floured sur­face. Cut with crin­kle cut­ter or pizza cut­ter and place on greased cookie sheet. Bake at 375° for 8 min­utes, turn and flip crack­ers for 5 more min­utes. Check for crisp­ness. Do not burn, use timer.

Tips: I use a bit more gar­lic, chives and tea. I also use a pasta roller set on very thin to roll out dough. If you are us­ing a rolling pin, roll out very small amounts at a time, it is much eas­ier to roll to the thin­ness you need. The time may be dif­fer­ent with each oven. Crisp­ness is key. These will stay crisp for over a week if placed in air tight stor­age.

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