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Sand (th) és


For 6 people / Preparation time 45 min / Cooking time 15 min
Plate of shortbread and raspberries with two cups of tea and a candle
Shortbread in the shape of the Eiffel Tower
Loose tea L'Instant Divin
Shortbread and red fruits
Infusing tea bag in a glass of milk


  • 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


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.

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