Super crispy black tea biscuits

Overview

The amount of the recipe is just enough to make a baking pan of biscuits. Mine is Changdi CKF-25B! It’s so easy to whip without butter. Mixed with the milky aroma of butter and the aroma of black tea, it really makes your mouth water.

Tags

• baking
• cookies
• black tea powder
• butter
• egg liquid
• low gluten flour
• soft white sugar
• salt

Ingredients

Steps

1. 1 Soften the butter (I microwaved it for about 30 seconds)

   

2. 2 Add sugar, salt, vanilla extract

   

3. 3 Stir evenly (no need to beat the butter)

   

4. 4 Beat eggs

   

5. 5 Pour the egg liquid into the butter several times, stirring evenly while pouring

   

6. 6 Sift in the flour and black tea powder, and stir into a dough (if the dough is too dry, you can add a little more egg liquid)

   

7. 7 Wrap the dough in plastic wrap, put it into a cookie cutter and freeze in the refrigerator for 1 hour

   

8. 8 Preheat the oven to 165℃. Take out the frozen biscuit dough and cut it into uniform thickness. Line the baking sheet with oilcloth. Arrange the biscuits in a row, leaving some space in the middle. Place them in the middle of the oven at 165℃ and bake for about 20 minutes