Saskatchewan

Saskatchewan's Raelene Gannon has a flair for cooking with tea

Why just have tea and cookies when you can have tea in your cookies?

Gannon releases new tea cookbook called 'Tea: From Cup to Plate'

Raelene Gannon is a certified tea sommelier originally from Moose Jaw. Her company is called Tea and all its Splendour. (Amanda Marcotte/CBC)

Why just have tea and cookies when you can have tea in your cookies?

Raelene Gannon is a certified tea expert originally from Moose Jaw. Her new book is called Tea: From Cup to Plate. She said there's nothing like a hot cup of tea, but she encourages people to expand their tea horizons.

"You can really play around with it," Gannon told CBC Saskatchewan's Blue Sky.

Her book features recipes like Earl Grey tea shortbread cookies, and chai brownies. It also has savoury bites as well, using tea in pesto sauce and with pork. She said you can even have fun with cold tea made into cocktails.

"If you think of it as vanilla replacement or rosemary or dried spice replacement. If you can get your head around that, there really is no limit."

She said for instance, instead of vanilla in cookies, you could use many different kinds of tea.

On the savoury side, dried teas can be used as rubs and flavouring on a roast, for example.

Gannon will be signing her book at Indigo in Saskatoon on July 17 from 11 a.m. to 6 p.m.

Here is Ganon's recipe for Tea Tinis.

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And here is her recipe for Best Cinnamon Roll Tea Butter Tarts.

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