1. First, make preparations. Brew 1 packet of black tea (2g) with 100g of boiling water, wait for 3 minutes, take the teabag out of the tea and drain. Put the tea bag and tea water until completely cooled for later use. The butter does not need to be softened, just cut it into small cubes. If it is easy to stick together when dicing, you can sprinkle some low-gluten flour (within the recipe) on the butter. Mix low-gluten flour and baking powder through a sieve, add salt and diced butter. Grab and rub with both hands to fully knead the butter and flour together. After the butter and flour are completely kneaded, the flour will assume a state similar to grits.
2. Add the tea bag after the first step of cooling into the flour (cut the tea bag and pour all the tea dregs into the flour), 45 grams of cooled tea juice (note: only use 45 grams of tea juice, the rest Tea juice is discarded). Mix thoroughly with your hands or a spatula to mix the flour and tea juice and knead into a dough. Knead until there is no dry flour and just form a dough. Don't knead too much. Roll out the dough on the chopping board and roll it into a thin slice with a thickness of about 0.2cm. If you are worried about the dough sticking to the chopping board, sprinkle some flour to prevent it from sticking. Please be sure to roll it thin enough for the biscuits to be crisp enough. Use a circular cutting die with a diameter of 4CM to cut out round biscuit blanks. You can also use other molds you like to cut into various shapes, or directly cut into small squares. Place the cut biscuits on the baking tray and put them into the middle layer of the preheated oven at 180℃. Bake for about 15 minutes. When the surface of the biscuits changes slightly, press the hard ones and they can be out of the oven.
1. Commercially available black tea tea bags, the general specification is 2 grams per bag, so you can use it directly. Replace black tea with earl grey tea, and you can make earl grey-flavored crackers;
2. The black tea juice must be completely cooled before it can be used. If there is enough time, put the tea juice in the refrigerator to make ice black tea juice, the effect will be better;
3. After using the circular cutting die to cut out the biscuit blanks, there will be a lot of leftovers. Knead the leftovers into a ball and roll it out again, and you can continue to use it. But at this time, after rolling it out, let the dough stand for 15 minutes before using the cutting die, otherwise the cut biscuit blanks will easily shrink;
4. The discoloration of the biscuit is not obvious when it is baked. When the surface is slightly discolored, it is hard to press it up with your finger, and it can be out of the oven. The cooled biscuits have a crispy taste. If the taste is soft but not crunchy, it means that the heat is not enough. You can put it in the oven again and bake for a few minutes.