Sand(th)és

BUTTER SHORTBREAD X L'INSTANT DIVIN , SPICED TEA

Preparation time 40 mins / Cooking time 20 to 30 mins

Image 1
Image 2
Image 3
Image 4
Image 5
  • 250g salted butter
  • 200g icing sugar
  • 2 teaspoons vanilla extract
  • 300g of wholemeal flour
  • 75g rice flour
  • 50g potato starch
  • 2 tablespoons of tapioca flour
  • 4 tablespoons of cashew milk
  • 3 tablespoons of our spiced black tea, L'Instant Divin .
  • 2 teaspoons of cinnamon
  • 1 teaspoon of cardamom powder
  • 1 teaspoon of powdered star anise
  • 2 tablespoons of Grand Marnier

1) Infuse a tablespoon of spiced black tea in cashew milk (4 tablespoons of cashew milk) with a filter for 1.5 hours.

2) Beat the salted butter (taken out of the refrigerator 30 minutes before) with the sugar until creamy. Gradually incorporate all the other ingredients, except the spices and tea, while continuing to mix.

3) Add all the spices and 2 tablespoons of tea to the mixture. Knead the dough well and let it cool for 1 hour in the refrigerator.

4) Roll out the dough on a little flour to a height of 5 to 6mm and create the shapes of the shortbread using molds that you like.

5) Place on a greased baking tray or greased baking paper and cook in a fan-assisted oven at around 140 degrees for 20 to 30 minutes.