Tea and cheese cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 95 grams
- butter 65 grams
- Black tea bags in bags 1 Pack
- cheese powder 25 grams
- fine sugar 50 grams
- salt 0.5 grams
- egg liquid 20 grams
- vanilla extract 2 grams
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Tea and cheese cookies
1
Butter softened, and the sugar and salt went out to light
2
Into the egg and into the whole mix
3
Add red tea powder and vanilla in the bag
4
Sift in low-banded flour and cheese powder, evenly mixed with rubber razors
5
Put the mixed face on the panel, rub it in a cylindrical strip with your hand, and cover the film to freeze for an hour to harden
6
CUT THE FROZEN HEADMASTER STRIPS INTO ABOUT 0.6CM THICK BISCUITS
7
Get on the grill
8
In the pre-heat oven, 150 degrees, 10 minutesTea and cheese cookies Make Tips
A: When adding the egg mixture to the butter mixture, mix thoroughly and evenly to prevent oil-water separation.
B: If the batter is too soft and sticky when shaping into strips, you can first shape it into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes to set, then proceed to the next step.