Easy Crispy Black Tea Shortbread Cookies
These cookies are my signature dish that I make quite often. You can keep the dough in the freezer for about 2 weeks, so make it when you have time.
Use powdered sugar that contains corn starch (It will make the cookies crispy).
The heavy cream is used for binding the dough and butter. So you don't need to use it if you don't have it. Recipe by Gakochan
Easy Crispy Black Tea Shortbread Cookies
These cookies are my signature dish that I make quite often. You can keep the dough in the freezer for about 2 weeks, so make it when you have time.
Use powdered sugar that contains corn starch (It will make the cookies crispy).
The heavy cream is used for binding the dough and butter. So you don't need to use it if you don't have it. Recipe by Gakochan
Cooking Instructions
- 1
Sift the ○ marked ingredients twice.
- 2
Mix butter and powdered sugar with a hand mixer until they turn white and become a mayonnaise-like consistency. (I quadrupled the recipe in this photo.)
- 3
Add heavy cream to Step 2 and combine. Then add the ○ ingredients from Step 1. Mix well until the dough come together.
- 4
Wrap the dough in cling film and shape into a log of 6-8 cm diameter and 18-20 cm length.
- 5
Chill in the fridge for more than 3 hours. You can keep it in the freezer but it will dry out if you keep it for too long. (You can store in the freezer for about 2 weeks.)
- 6
Shape the dough into a nice log and sprinkle sugar crystals. Slice into 1-1.5 cm thick rounds.
- 7
Preheat the oven to 338°F/170℃ (325°F/160℃ for a gas oven) and bake for 13-15 minutes. Adjust the baking time depending on your oven.
- 8
They're done! Leave to cool slightly, then keep in an airtight container so that they won't soften and get stale.
- 9
You can make a small quantity at a time. Make different flavors and colors!
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