In the warm morning, sitting by the window listening to music while eating black tea Sabre cookies and enjoying afternoon tea is a very happy thing.
| INGREDIENTS | AMOUNT |
| Unsalted butter | 100g |
| Sugar powder | 30g |
| Egg yolk | 1 |
| Cake flour | 150g |
1. Prepare 100g of unsalted butter and must be soften it to room temperature.
2. After the unsalted butter is room temperature, add 30g supar powder to the butter. Stir well with spatula.
3. Separate the egg yolk from the egg white and take only the egg yolk.
4. Whisk the butter evenly with an egg beater.
5. Add the egg yolk to the butter. Whisk it until it increase in volume and become wither than before.
6. After that, sift 150g of cake flour.
6. For the black tea part, here I use is Whittard black tea. You can use whatever brand of black tea.
7. Cut the tea bag and add the black tea powder to the butter.
8. Stir well and knead into a dough.
9. Arranged into a cylindrical shape, which can be put in a plastic wrap bucket to shape.
10. Freeze for two hours to set. Take it out and brush it with a layer of egg wash, and coat it with sugar
11. Cut into 1 cm thick slices.
12. Bake at 170 degrees for 20 minutes in the oven.
BEFORE
AFTER
13. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Black Tea Sabre Cookies are done!!
FAQ
What is the difference between shortbread and butter cookies?
Shortbread cookies have the highest ratio of butter to flour. … While butter cookies still have a high proportion of butter, the amount of flour and sugar is increased, which means they will hold their shape better than a shortbread.
Why are my butter cookies soft?
Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring. Finally, cookies will also flatten if placed and baked on hot cookie sheets.
How long will butter cookies last?
Butter cookies: Generally these are better a couple of days after baking but keep for at least 1 month (see also spritz, shortbread, Mexican wedding cakes, etc.). Fruitcake cookies: Depending on the recipe, you may be able to make these weeks or months ahead.
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