Everyone lovess a Grand Wedding. Melt-in-your-mouth cookies, lightly scented with mango and peach. No one can resist biting into these luscious shortbreads.
Grand Wedding Sablé
225 grams butter
60 grams icing suga
1 teaspoon pure vanilla extract
2 25 grams all-purpose flour
35 grams rice flour
4 x TWG Grand Wedding® teabags
1/4 teaspoon salt
In a mixing bowl, beat the butter and sugar just until smooth and creamy. Beat in the vanilla extract.
In a small bowl, mix together the all-purpose flour, rice flour, tea leaves, and salt. Stir the flour mixture into the beaten butter until combined.
Form the dough into a log, about 4-cm in diameter. Wrap with plastic and refrigerate overnight.
When you're ready to bake, preheat your oven at 180 degrees C. Line baking sheets with parchment paper.
Unwrap the dough log and, using a very sharp knife, cut the chilled dough into slices no thicker than ½ cm. Place the slices on prepared baking sheets, spacing them well apart.
Bake the cookies for 8 to10 minutes, rotating the baking sheet midway during baking, until the edges of the cookies are lightly brown. When the cookies are baked, rest them for a few minutes to firm up a bit, then transfer to wire racks. Allow the cookies to cool completely before storing in an airtight container.
I think the cookies can do with less tea leaves so next time I would probably make do with 4 teabags instead of 5.