Black tea shortbread (how to make shortbread)
Overview
The black tea shortbread is so crisp that it has no friends. It melts in your mouth~~ It was the first time I made shortbread. I originally thought it would be a bit hard, but the result turned out to be so crispy. It was really more delicious than the ones bought outside
Tags
Ingredients
Steps
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Prepare materials
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If the particles of your black tea are relatively large, you can grind them with a grinder, rolling pin, etc.
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After the butter has softened at room temperature until it can be poked with your fingers, stir it a little with an electric mixer
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Then add powdered sugar and mix evenly with an electric whisk until the color turns slightly white and the volume expands
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The butter after mixing evenly looks like this
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Then add the beaten egg yolks in two batches and mix evenly with an electric whisk until the color turns white and the volume expands
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Then add low-gluten flour and ground tea leaves
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Use a spatula to mix evenly, then take it out and place it on a silicone mat and knead it into a dough
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Divide the dough into two parts, roll it into a cylinder, then wrap the dough with plastic wrap and put it in the refrigerator for half an hour
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Preheat the oven at 180° for 10 minutes, then take out the frozen dough and cut it into round pieces of the same thickness with a knife
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Arrange them neatly in the baking pan (it is not a non-stick baking pan, it is recommended to cover it with parchment paper first)
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Bake: Bake in upper and lower heat mode, 180 degrees, for 15-20 minutes, until the shortbread is slightly brown
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After taking it out of the oven, let it cool and enjoy
