Sand (th) és

Ingredients

• 250g salted butter

• 200g icing sugar

• 2 teaspoons of vanilla extract

• 300g wholemeal flour

• 75g rice flour

• 50g of potato starch

• 2 tablespoons of tapioca flour

• 4 tablespoons of cashew milk

• 3 tablespoons of our black tea with spices, L'Instant Divin .

• 2 teaspoons of cinnamon

• 1 teaspoon of powdered cardamom

• 1 teaspoon of star anise powder

• 2 tablespoons of Grand Marnier

Preparation

1) Infuse a tablespoon of black tea with spices in the cashew milk (4 tablespoons of cashew milk) with a filter for 1h30.

2) Beat the salted butter (taken out 30 min before from the refrigerator) with the sugar until you obtain a creamy consistency. Incorporate while continuing to mix little by little all the other ingredients, except the spices and the tea.

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

4) Spread the dough on a little flour at a height of 5 to 6mm and c ompose the shapes of the shortbread using the molds you like.

5) Place on a buttered baking sheet or buttered baking paper and bake in a convection oven at about 140 degrees for 20 to 30 minutes.