Tea Biscuits
Ingredients
- 116.7 gUnsalted butter (softened, at room temperature)
- 66.7 gWhite sugar
- 0.7 pcEgg (whole)
- 0.7 tspVanilla extract
- 166.7 gWheat flour (sifted)
- 33.3 gDark chocolate (melted for decoration)
- 33.3 gStrawberry jam (extra or classic) (for the center)
- 33.3 gIcing sugar
Method
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.
- 1
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
Add the whole egg to the preparation. Mix vigorously to obtain a smooth and homogeneous emulsion.
- 3
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 1 week in a tightly sealed tin box, away from humidity.
