Super Glue Stainless Steel

Tea Cookies (Martha Stewart # 20)

Initially, these cookies are preparing tea with Earl Grey, that's just me, the earl I do not like gray so I do not necessarily in my closets (CQFD!) and I was not going to buy just to realize them. But against what I have in my cupboards what are the various flavors of tea and original. For the realization of these little cookies, I chose a red tea (rooibos) entitled " chocolate addict" - CLICK - (now that foreshadowed the very very good ...). Merely opening the bag, I capsized ... a mixture of perfume lovers all over each other : vanilla pods crushed beans crushed cocoa, chocolate and pear aromas .

Obviously, with this tea, my cake would be real jewels.

course, if you love Earl Grey and his fragrance of bergamot, I invite you to perform like the original recipe, and if like me you want to attempt originality, I am convinced that you will not be disappointed!

Their melting texture in the mouth and blasted won at home all sufrages! The taste of tea but this is discreetly, at the first bite, one wonders because it is not easy to know what it is. But once made aware, it becomes an obvious and say it's really a shame not to have thought of it sooner!

Obviously, I will only advise you to enjoy with a steaming cup a good tea of your choice ...

P. 207

≈ 10 quantities

(proportions divided by 4 compared to the original recipe)

recipe from Martha, click HERE

1 teaspoon very finely ground Earl Grey tea of infusion Chocolate Addict rooibos

(= based red tea, vanilla pods crushed, crushed cocoa beans, chocolate and pepper flavors - rooibos (red tea) is a plant of Africa South & antioxidant-rich substance free of caffeine. It provides an infusion of red-orange sweet and fruity flavor that marries the strength of the voluptuously dark chocolate fondant pears and sweet vanilla .)

70 g flour

1 large pinch of salt sel

55 g of butter at room t °

15 g icing sugar

finely grated orange zest ( I did not put since I have not used the Earl Grey tea, they were not of interest here )

a pinch of powdered vanilla ( adding staff )

Cream butter with sugar in a food processor at medium speed until the mixture is pale and frothy . Stir

gradually flour, finely ground tea and salt.

Shape into a roll of 3 cm in diameter and wrap in plastic wrap. Book the freezer 30 minutes to firm dough .

Preheat oven to 180 °

Cut slices 5 mm thick and place on a baking sheet lined with parchment paper.

Bake 15 min

Let stand 5 minutes before take off and let cool completely on rack.

Store in an airtight container and eat within 5 days .