![](https://static.wixstatic.com/media/nsplsh_764338776a5f4b7068616b~mv2_d_3456_5184_s_4_2.jpg/v1/fill/w_192,h_288,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/nsplsh_764338776a5f4b7068616b~mv2_d_3456_5184_s_4_2.jpg)
Sand (th) és
L'INSTANT DIVIN X BUTTER BROWN, SPICE TEA
For 6 people / Preparation time 45 min / Cooking time 15 min
![Plate of shortbread and raspberries with two cups of tea and a candle](https://static.wixstatic.com/media/6bdf67_d966ea7ee2c049189bee716a188c0261~mv2.jpg/v1/crop/x_0,y_321,w_2250,h_2244/fill/w_449,h_448,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/File_000_edited.jpg)
![Shortbread in the shape of the Eiffel Tower](https://static.wixstatic.com/media/6bdf67_c099c517737d42f7bd7afecbf4cbaa73~mv2.jpg/v1/crop/x_0,y_1293,w_2250,h_1699/fill/w_277,h_209,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/File_002_edited.jpg)
![Loose tea L'Instant Divin](https://static.wixstatic.com/media/6bdf67_cdd175659e004ad9a0456df8ef8375ce~mv2.jpg/v1/crop/x_43,y_0,w_2155,h_1773/fill/w_254,h_209,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/The%20moment%2525252520divin_edited_edited_ed.jpg)
![Shortbread and red fruits](https://static.wixstatic.com/media/6bdf67_5d535887493f4f36b8be2c8404d4867b~mv2.jpg/v1/crop/x_0,y_525,w_2250,h_1949/fill/w_277,h_240,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/File_003_edited.jpg)
![Infusing tea bag in a glass of milk](https://static.wixstatic.com/media/6bdf67_15870560cb9641b787c04db6015f5c1a~mv2.jpg/v1/crop/x_127,y_736,w_2012,h_1900/fill/w_254,h_240,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/20201129_173144_edited_edited.jpg)
Ingredients
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250g salted butter
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200g icing sugar
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2 teaspoons of vanilla extract
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300g wholemeal flour
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75g rice flour
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50g of potato starch
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2 tablespoons of tapioca flour
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4 tablespoons of cashew milk
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3 tablespoons of our black tea with spices, L'Instant Divin .
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2 teaspoons of cinnamon
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1 teaspoon of powdered cardamom
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1 teaspoon of star anise powder
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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.