Sand (th) és

L'INSTANT DIVIN X BUTTER BROWN, SPICE TEA

For 6 people / Preparation time 45 min / Cooking time 15 min
Assiette de sablés et de framboises avec deux tasses de thé et une bougie
Sablé en forme de Tour Eiffel
Thé en vrac L'Instant Divin
Sablés et fruits rouges
Sachet de thé infusant dans un verre de lait

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.