22 Jun 2012

Recipe: Tropicalia Cookies & The Summer Wall!

Author: DaisyChubb | Filed under: Recipes, Tea

Happy Friday! Go RIDERS!

Today’s post is chock full of awesome! We’ve got equal parts DavidsTea love and Summer love. Happy first day of Summer yesterday! It was sooo gorgeous out my friends. We ate supper by the ocean (I called it the “lake”… still getting used to this whole Maritimes thing), and narrowly avoided a sunburn because I couldn’t find my sun screen. x_x I’m an SPF 80 baby – pale and freckly – but I always go to Hawaiian Tropic because it smeeeells so good! Like Pina Coladas.

Did you know? Pina Coladas are one of my most favorite drinks in the world. Which brings me to this post – Tropicalia by DavidsTea is the most delicious Pina Colada tisane on the earth!!! I’m obsessed, I have 180g of it and I am prepared for the summer! So since it’s one of the best teas in the world… why not make cookies out of it? 😀

Have you ever made tea butter? It’s quite simple – you steep tea in butter! Then you make whatever you want out of it! The first time I made tea butter, I made whipped shortbread. It’s such a simple recipe (butter, flour, icing sugar) that I knew it should showcase the tea flavour perfectly. Wow that was an understatement – there was so much tea flavour it was like a teaparty in your mouth. with explosions. For my next tea butter adventure I knew I wanted to be a little more creative. Thus – the Tropicalia Cookie was born!

It goes without saying that you can use whatever tea you want to make tea cookies – but if you love tropical flavours I really think this one will be your go-to summer cookie! I added shredded coconut, white chocolate chips and chia seeds to the dough – next time I will add candied pineapple, but I wanted the tea to be showcased this time around!

Recipe Tips:

+ Don’t be afraid to steep a long time in your melted butter. Also, don’t be afraid to get messy! Squeeeeze all the goodness you can out your tea bags! I used the teasacs for ease in steeping, but you’re welcome to add the tea right to the butter. Straining will be a little messier, but it will work just as well! (I should add – I’ve done this with margarine and it worked just as well! If you’re making muffins, steep tea in the oil! If your recipe calls for water – steep tea triple strength! Tea should be in everything, don’t you agree? 😉 What? Just me?)

+ Be creative! Use whatever additions you have around the house. I bet chopped macadamia nuts would make the ultimate white chocolate macadamia nut cookie with the tea butter! Omit the chia seeds if you like – I added them so that I could eat the cookies for breakfast and feel a little less guilty. Kidding! I eat whatever the heck I want for breakfast. Screw guilt.

+ Roll all of the cookies into balls and flash freeze half the dough balls. Stick them in a ziplock freezer bag and enjoy fresh cookies whenever the mood strikes!

Tropicalia Cookies

Featuring Tropicalia from DavidsTea



1 cup tea butter (directions below)

(4 Perfect Tsp Tropicalia)

1/2 cup white sugar

3/4 cup brown sugar (lightly packed)

2 eggs

1 tsp vanilla

2 1/2 cups flour (AP)

1 tsp baking soda

1/2 tsp salt (omit if using salted butter)

3/4 cup mini white chocolate chips

1/2 cup shredded sweetened coconut

1/4 cup chia seeds (optional, I put them in for crunch!)

Melt just over 1 cup of butter in saucepan over Med-Low heat. Add 4 Perfect Tsp Tropicalia. Steep at least 10 minutes, more if you like! Taste as you go! Strain butter into bowl or cup and place into fridge to harden. You want the butter semi-hardened, not melted, to make the cookies.

Preheat oven to 350 degrees F.

Cream tea butter with both sugars until fluffy. Beat in eggs and vanilla until fully incorporated. Gradually add flour, baking soda and salt until a dough is formed. Fold in white chocolate chips and coconut (and chia seeds if adding) until distributed evenly.

Roll into balls about 1 inch thick and place on parchment papered cookie sheet. Bake for 10-12 minutes, or until golden brown on the edges. Remove from oven and try to let them cool before you try to eat them in your fervour and burn your mouth! Don’t worry – it’s worth the wait!

Serve with ice cold glasses of Tropicalia, or your favourite iced tea and enjoy your summer cookies!



And now for something completely different.

Almost. It’s related! It’s our Summer Wall! Since we’re still Halifax newbies, we decided to make a visual checklist of things we want to do this summer! If we’re bored, we go to the wall and see what it suggests to us. It’s super fun, and it’ll get us off the couch and exploring new territory this summer!

Give it a try yourself, even just a Word Document on your desktop works!

Why not comment and share something you’d like to do this summer!

… is it make cookies? 😀

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5 Responses to “Recipe: Tropicalia Cookies & The Summer Wall!”

  1. LOVE this idea! I’m a total David’s Tea addict (which is how I found this post :) – I’m going to have to try this with my summer fav, Pink Flamingo. Maybe Tropicalia too. I’m going to try to convert to Gluten-Free since I’m intolerant… I’ll let you know how it goes 😉


    PS – totally a new follower of your blog. I’m diggin’ it!

  2. DaisyChubb says:
  3. Ahh thanks Lauren! Good luck with your gluten free tea cookie adventures – if they’re any bit as awesome as your coconut lime cookies then I think you’re in for a treat ;D

  4. Great recipe, ill give it a try with my favorite tea too!

  5. I tried making these cookies and used pink shredded coconut and added macadamia nuts! SOOO cute and delicious!
    Awesome recipe! :)

  6. DaisyChubb says:
  7. OMG Pink Coconut would be the best!

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