Who doesn't love a Grand Wedding? Melt-in-your-mouth cookies, lightly scented with mango and peach. No one can resist biting into one of these luscious shortbreads.
"GRAND WEDDING" SABLE
225 grams butter
60 grams icing suga
60 grams icing suga
1 teaspoon pure vanilla extract
2 25 grams all-purpose flour
35 grams rice flour
35 grams rice flour
4 x TWG Grand Wedding® teabags
1/4 teaspoon salt
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.
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!