Sunday, 27 February 2011

GRAND WEDDING II

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.

Enjoy!


I think the cookies can do with less tea leaves so next time I would probably make do with 4 teabags instead of 5.  

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