How to make black tea crisp cookies

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  1. Cut the butter into even thin slices and soften until fingerprints appear when pressed lightly with your hands.

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  2. Beat butter and powdered sugar until pale.

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  3.Add the beaten egg yolk liquid, stir evenly, do not beat.

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  4.Crush the Earl Grey, add it, and sift in the Earl Gray tea that has been sieved twice Cake flour, mix until there is no dry powder left.

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  5.The mixture looks good.

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  6. Roll the dough into a cylindrical shape (the dough is soft and difficult to shape) It will form a round shape, so it is recommended to refrigerate it for a few hours before operating), and then put it in the refrigerator for 1.5-2 hours.

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  7. Slice the frozen biscuit batter, place it in the baking pan, and transfer it to the preheated Heat the oven to 170°C and bake until the shortbread is slightly browned, about 20 minutes.