Recipe Cookies tea bags by of 01-12-2018 [Updated on 01-12-2018]
THE tea bag biscuits they are nice shortbread biscuits, simple, light and fragrant, ideal to serve for a refined snack accompanied by a steaming cup of tea. For my teabag-shaped cookies, I chose to use a wholemeal shortcrust pastry, but any shortcrust pastry will do just fine. Then just dip the base of the biscuits in chocolate, add a thread of string with a cardboard label and that's it: P
As per my tradition, to welcome the beginning of December, I start with gods cookies, so as to also give you some new ideas to give sweets to friends and relatives during the Christmas holidays.
I will be in Bolzano this weekend, this year I can finally go there for the Christmas markets too and I can't wait to breathe some Christmas atmosphere and eat a cube of Sacher cake;)
How to make sachet cookies yourself
In a planetary mixer, put the butter cut into cubes with the sugar and vanilla and work until you get a cream.
Add the egg then the salt and work until a homogeneous mixture is obtained.
Now add the wholemeal flour and 00 flour and a pinch of yeast and knead until a homogeneous dough is obtained. Wrap it in plastic wrap and let it rest in the fridge for 3 hours.
Now roll out the shortcrust pastry with a rolling pin on a floured surface until you get a thickness of 5 mm.
With the help of a knife, cut out rectangles, then smooth them on two corners to create the classic tea bag shape.
Transfer the sachets to a baking sheet covered with parchment paper and, using a wooden stick, make a hole in the top of each sachet.
Bake the cookies in a static oven at 180 ° for 12/14 minutes. Once out of the oven, let cool.
In the meantime, attach some cardboard labels to a string of string and insert it into the hole in the biscuit. Then melt the chocolate in a double boiler.
Then dip the bottom of each cookie in the chocolate, place the cookies on a sheet of baking paper and let them dry for 5-10 minutes.
Your tea bag biscuits are ready to be served.