Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
1 hour 10 min. | 2 hours 30 min. | 30 min. | 4 hours 10 min. |
1 | Put into a food mixer bowl: 250 g flour, 125 g caster sugar, 125 g butter, 1 tablespoon powdered tea and 30 ml tea. If possible, blend the tea to a fine powder before adding, as this makes the texture more pleasant to eat. | |
2 | Mix until the dough is evenly mixed. | |
3 | Shape into a flat cake and wrap in plastic film, then refrigerate for 2 hours minimum or overnight. | |
4 | Preheat the oven to 390°F (200°C). Roll out the dough but not to thinly. | |
5 | Cut out the biscuits in whatever shape you like. | |
6 | Arrange them on a baking sheet and glaze them. Bake until they are just starting to turn golden brown (This kind of biscuit must never be overcooked). | |
7 | Meanwhile, melt 200 g white chocolate in a bain-marie. | |
8 | Once the cooked biscuits have cooled. dip them one at a time into the melted chocolate, coating them to halfway. | |
9 | Place them on a sheet of cooking parchment. | |
10 | Refrigerate for about 30 minutes to set the white chocolate. Your biscuits are now ready to eat. |