Milk Tea Crispy Biscuits

Name: Milk Tea Crispy Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Low-gluten flour; 140g Unsalted butter; 2 bags Black tea bag; 80g Caster sugar; 1/4 teaspoon Baking powder; 3g salt

by Peach

4.8 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

2

I like food books very much, and I enjoy them every time I read them. This milk tea crispy biscuit is made according to the recipe in teacher Meng's biscuit book. It tastes crispy. In the words of my master, it has a very strong milk tea taste!

Ingredients

Milk Tea Crispy Biscuits

1. Cut open the black tea bag and pour the powdered black tea into a small bowl

2. Add 2 teaspoons of milk and soak for 30 minutes

3. Unsalted butter is softened at room temperature and beaten with an electric whisk until white

4. Pour the soaked black tea and milk into the butter paste

5. Stir well again

6. After mixing the low powder and baking powder evenly, sieve into the butter paste

7. Stir evenly without dry powder

8. Take a small piece of noodles and roll it into a ball with your hands

9. Flatten the ball with your hands, put it in the baking tray, press the pattern with a fork, preheat the oven, heat up to 180 degrees, lower the heat to 150 degrees, and bake for 25 minutes.