Hello my fellow baking enthusiasts, this recipe is not your average cookie! I am thrilled to share with you my take on Mrs. Selvig’s Famous Chamomile Cookies Recipe from Severance. These cookies have a unique flavor and an incredible melt-in-your-mouth texture that will make you want to bake them again and again! I highly recommend them for tea parties or dessert courses where you want to surprise your guests with a delicious twist on traditional butter cookies.
Sima Faruqi is an artist, writer, and avid traveler. She draws inspiration from her Pakistani heritage and the beauty of different cultures. When she is not exploring new destinations, she is often found in her studio, creating art that tells stories of self-discovery and cultural identity.
Sima Faruqi currently resides in Canada and grew up in Pakistan.
As a Pakistani artist residing in Canada, I have always been fascinated by the different cultures and cuisines around the world. Growing up, I was surrounded by aromatic spices and sweet treats that are staples in Pakistani cuisine. However, my love for baking knows no boundaries, and I enjoy experimenting with various recipes from different parts of the world. This cookie recipe is a personal favorite and a great example of how diverse flavors can work together to create something new and delightful.
As an avid fan of the captivating TV show Severance, my excitement soared when I caught a glimpse of Mrs. Selvig’s Chamomile Cookies on screen. The series had already enraptured me with its intriguing storyline and memorable characters, but seeing these delightful treats featured was a true culinary delight. I couldn’t resist the urge to recreate these cookies in my own kitchen, eager to experience the same comforting flavors that were an integral part of the show. The aroma of chamomile wafting through my kitchen transported me to the world of Severance, as I embarked on a baking adventure to recreate Mrs. Selvig’s beloved chamomile cookies. Join me as I share the magic of this recipe, inspired by the show, and uncover the secrets behind these delectable cookies that capture the essence of Severance’s enchanting world.
What you need
Mrs. Selvig’s Famous Chamomile Cookies Recipe from Severance is a delicate and refreshing twist on traditional butter cookies. The recipe is fairly simple, with the star ingredient being chamomile tea, which lends subtle floral notes to the cookie dough. The buttery goodness of these cookies is enhanced with just the right amount of sweetness from granulated sugar and powdered sugar dusting. Making these cookies requires few steps but a bit of patience: first, we steep the chamomile tea and allow it to cool, then we prepare the cookie dough and decorate the cookies. Don’t panic if you are not a pro at cookie decorating, because the dough is very forgiving and easy to work with. The end result is a platter of delicate and whimsical cookies that are perfect for any tea party or special occasion. And for those who are looking for something new to add to their cookie repertoire, this recipe is a delightful way to switch things up and try something new.
Ingredients:
- All-purpose flour – All-purpose flour is an essential ingredient in many baked goods. It gives structure to the cookies and helps them hold their shape. You can use gluten-free flour as a substitute.
- Unsalted butter – Butter provides richness and flavor to the cookies. Preferably, use unsalted butter as it allows you to control the amount of salt in the recipe. You can substitute it with margarine or shortening, but the taste and texture would be slightly different.
- Granulated sugar – Sugar provides sweetness and aids in the browning of the cookies. You can use brown sugar, but this would affect the color of the cookies and give them a stronger flavor.
- Chamomile tea – Chamomile tea is the star of the recipe, adding a delicate floral flavor to the cookies. Make sure to use high-quality tea bags, preferably organic. You can also use loose-leaf chamomile tea, but you’ll need to strain it before using it in the recipe.
- Vanilla extract – Vanilla extract enhances the flavor of the cookies and adds depth to their taste. You can use other flavorings, such as almond or orange extract, but this would affect the overall flavor profile of the cookies.
- Salt – Salt enhances the flavor of the cookies and balances the sweetness. If you’re using salted butter, reduce the amount of salt accordingly.
- Egg yolks – Egg yolks provide richness and color to the cookies. Be sure to get rid of the egg whites, which are not needed in this recipe.
- Powdered sugar – Powdered sugar is used for dusting the cookies, giving them a sweet and delicate finish. You can use granulated sugar instead, but the texture would be different.
Utensils:
- Mixing bowl
- Electric or hand mixer
- Spatula
- Measuring cups and spoons
- Rolling pin
- Cookie cutters – You can use any shape or size of cookie cutter that you like, or simply use a knife or a glass to cut the dough into shapes.
- Baking sheet – You can line it with parchment paper or a silicone mat to prevent the cookies from sticking.
- Cooling rack – This is not mandatory but it will help the cookies cool down and become crispier.
Chamomile Tea
Chamomile Tea is one of my favorite ingredients to work with when I’m baking. Its floral, slightly sweet flavor pairs perfectly with buttery, delicate cookies like Mrs. Selvig’s Chamomile Cookies Recipe from Severance. Chamomile Tea is known for its calming properties and is often used to treat anxiety and insomnia. Not only is it perfect for drinking before bedtime, but it also adds a unique flavor profile to baked goods. Adding chamomile tea to this recipe gives the cookies a light and refreshing taste that makes them stand out from other desserts. If you want to get creative, try using other types of tea such as Earl Grey or Lavender to give your baked goods a unique twist.
Unsalted Butter
Unsalted Butter is a must-have ingredient for Mrs. Selvig’s Chamomile Cookies Recipe from Severance. Butter brings richness and a depth of flavor to the recipe that cannot be replicated with other ingredients. I love using it because it makes the finished product creamier and more flavorful. While butter is high in fat and calories, it’s an essential ingredient in baking that is worth the indulgence. Unsalted butter is preferred because it allows you to control the saltiness of the recipe. However, if unsalted butter isn’t available, you can use regular salted butter and simply adjust the amount of salt in the recipe. Butter is a popular ingredient in baked goods, and for those who are watching their intake, it’s often substituted with oil. However, for this recipe, butter is key and should not be substituted with anything else.
What to serve it with?
These cookies are incredibly versatile and can be served in various ways. My personal favorite is to serve them with hot chamomile tea. It’s a delightful combination that enhances the subtle floral notes of the cookies and provides a relaxing end to a meal. As an avid traveler, I have had the opportunity to taste different types of teas around the world, but chamomile tea has always been a comforting drink that reminds me of home. It’s dear to my heart and pairing it with these cookies is just perfect.
Summary
That’s it, folks! I hope you’ve enjoyed my recreation of Mrs. Selvig’s Famous Chamomile Cookies Recipe from Severance as much as I enjoyed telling you all about it. I would love to hear from you in the comments section – have you ever tried using tea as an ingredient in your baking? What’s your favorite tea-cookie pairing? Share your thoughts and experiences with me, so we can continue exploring and discovering new flavors together. And don’t forget to let me know how your baking adventure goes. Happy baking!
Here’s the recipe:
Baking Delight: Mrs. Selvig's Famous Chamomile Cookies Recipe from Severance
Equipment
- Mixing bowl
- Electric or hand mixer
- spatula
- Measuring cups and spoons
- Rolling Pin
- Cookie cutters
- Baking Sheet
- Cooling rack
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- 1/2 cup Granulated sugar
- 2-3 tea bags Chamomile tea
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 3 Egg yolks
- 1/2 cup Powdered sugar
Instructions
- Steep the Chamomile Tea - In a small pot, heat up enough water to fill your teapot. Once the water is hot, pour it over the chamomile tea bags and let them steep for 10 minutes. Remove the tea bags and let the tea cool down. This can be done ahead of time, or while you prepare the cookie dough. - For a more intense flavor, you can add an extra tea bag or let the tea steep for a longer period of time.
- Preheat the Oven - Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- Make the Cookie Dough - In a mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. Add in the egg yolks, one at a time, mixing well after each addition. Gradually add in the flour, chamomile tea, vanilla extract, and salt until a dough forms. The dough should be soft and pliable, but not sticky. If it's too sticky, add a little bit more flour, a tablespoon at a time. - Make sure the butter is at room temperature before creaming it, as it will be easier to mix with the sugar.
- Roll and Cut the Dough - On a floured surface, roll out the cookie dough to 1/4-inch thickness. Using cookie cutters, cut the dough into shapes and place them on the baking sheet. Gather any scraps and reroll the dough to cut more cookies. - If the dough is too soft, chill it in the fridge for 30 minutes to an hour before rolling it out.
- Bake the Cookies - Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely. - Keep an eye on the cookies to make sure they don't over-bake, as they can become dry and brittle. The cookies will still be soft when you remove them from the oven, but they will firm up as they cool down.
- Dust with Powdered Sugar - Once the cookies have cooled down, dust them with powdered sugar using a fine-mesh strainer or a sifter. Serve the cookies on a platter or store them in an airtight container for up to a week.
