++Notes001 // Frozen dough can be kept up to a month.

TEA COOKIES
// Adapted from <<每天都是饼干日>>
// Yields 40 cookies

95g top flour, sifted
25g almond grounds
50g icing sugar, sifted
1/4 teaspoon salt
20g egg
65g unsalted butter, softened
2g loose tea leaves or 1 tea bag
1/2 teaspoon vanilla extract

01. In a mixing bowl, whisk softened butter, then add icing sugar and salt, continue whisking.

02. Mix in the egg.  Whisk again.

03. Add tea leaves and vanilla extract.  Stir with a spoon to mix well all ingredients.

04. Finally, pour flour and almond grounds into the mixture, stir until a dough is formed.  Chill this in the fridge for 30mins if it is too soft to be kneaded/shaped.

05. After 30 minutes, take the dough out and roll it into a log. wrap in plastic or parchment paper and freeze it for 1-2 hours.

06. When ready to bake, preheat oven to 180C/350F.  Take out dough from the wrap and cut it into 0.6cm slices with a sharp knife.

07. Arrange cookie doughs on lined baking tray, with 2cm gap between each cookie.

08. Bake for 10 minutes.

09. Cool cookies on racks completely before storing in airtight containers.