1. Prepare the required ingredients, soften the butter at room temperature and cut into small pieces for later use.
2. Put the butter and powdered sugar in the egg beater and fully blend the hand-held whisk.
3. There is no powdered sugar in the egg beater, and the butter is feathery.
4. Sift the cornstarch and flour into the egg beater, and then add the crushed black tea.
5. Stir evenly with a spatula.
6. Prepare the piping bag and cookie piping mouth.
7. Put the evenly stirred batter into the piping bag, and cut the front end of the bag with scissors to discharge the air in the bag.
8. Squeeze out 26 black tea cookies of the same size on the cookie mat.
9. Preheat the oven at 150 degrees for 10 minutes in advance, put the black tea cookies in the oven and continue to bake for 18 minutes.
10. Take out the cookies and let them sit on the drying net for 15 minutes.
11. The crispy and delicious black tea cookies are finished.
Tips:1. In the process of making, if there is no piping mouth, it can also be made into a round shape.
2. The recommended temperature of the oven should be set according to your own oven, and the temperature of the oven can be increased by 5-10 degrees when the temperature is low.
3. The oven I use is Galanz, if the brand has the same temperature, there is no need to change it.
4. Any brand of broken black tea can be used.
