|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.||5 min.|
|3||Shape into a flat cake and wrap in plastic film, then refrigerate for 2 hours minimum or overnight.||2 hours|
|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.||20 min.|
|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.||10 min.|
|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.||20 min.|
|10||Refrigerate for about 30 minutes to set the white chocolate.
Your biscuits are now ready to eat.
For 30 biscuits : 5.40 €
Per biscuits : 0.18 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Hamburgers, Toasted-flour biscuits, Milk rolls, Old style brioche, ... All|
|White chocolate: You can check-out other recipes which use it, like for example: How to keep a tart pastry case crisp, Two-coloured chocolate-orange tart, Strawberry tart, Corsican tarts, Raspberry tart, ... All|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Little caramelized peach tarts, Pears and caramelised walnut samosas , Chocolate eclairs, Sautéed pears with custard and orange syrup , ... All|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Clarified butter, Potatoes with prawns, Pretzels, Hollandaise sauce, Creamy spinach and potato gratin, ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)