Pasta de té

Shortbread cookies with a crumbly texture that melts on the tongue. The scent of warm butter and vanilla fills the kitchen as the edges start to turn golden.

• Prep time: 25 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 541
• Protein: 6 g
• Carbs: 65 g
• Fat: 28 g

Ingredients

• 116.7 g Minimum butter sweet ( softened, at room temperature )
• 66.7 g White sugar
• 0.7 piece Egg ( whole )
• 0.7 tsp Vanilla extract
• 166.7 g Wheat flour ( sifted )
• 33.3 g Dark chocolate optional ( melted for decoration )
• 33.3 g Strawberry jam (extra or classic) optional ( for the center )
• 33.3 g Icing sugar

Instructions

1. Cream the butter

   In a mixing bowl, work the butter until it reaches a soft ointment consistency. Add the white sugar, icing sugar, and vanilla extract, then mix until the mixture whitens slightly.

2. Incorporate the egg

   Add the whole egg to the preparation. Mix vigorously to obtain a smooth and homogeneous emulsion.

3. Add the flour

   Pour in the flour all at once. Mix with a spatula without overworking the dough to keep the biscuit's crumbly texture. The dough should be soft but hold its shape.

4. Piping the biscuits

   Using a piping bag, pipe small rosettes or sticks onto a baking sheet lined with parchment paper. Space the biscuits apart as they spread slightly during baking.

5. Baking

   Bake at 180°C. Monitor the coloring: the edges should be lightly golden while the center remains pale. Upon removal, the biscuits are still soft, which is normal.

6. Decoration

   Once the biscuits are cold and firm, dip one half in melted dark chocolate or place a dot of jam in the center of the rosettes.

Chef's tips

• Do not overwork the dough after adding the flour, otherwise the cookie will be hard instead of crumbly.
• The butter must be truly soft (creamed) but not melted so the piping tip leaves a clear pattern.

Storage

Store for 1 week in a tightly sealed tin box, away from humidity.