 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
|
Pound 2g of tealeaves in a mortar into fine pieces. Using the rest of the tealeaves, make 20g of strong tea.
In a bowl, cream together butter and sugar. (Photo #1)
Stir in the tea and blend well. (Photo #2)
Fold in the crushed tealeaves and flour. Lightly work the dough and press it together. (Photo #3)
Wrap the dough in plastic wrap. Place it in the refrigerator for an hour.
Take a small amount of the dough and form into a leaf shape. Carve lines on each cookie as in the photo. (Photo #4)
Bake in a preheated oven at 160 °C (320 °F) for 10 to 15 minutes until golden.
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
18 cookies |
157kcal |
100 minutes |
|
| butter |
50g |
| sugar |
50g |
| cake flour |
100g |
| tealeaves |
4g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
|
|
|
