Who can resist these simple, delicious, and crispy cookies bursting with the aroma of black tea in every bite? Plus, they’re super easy to make, tasty, and perfect for storing—ideal for spring camping snacks!
Nut Topping Ingredients:
- Almonds: ~40 pieces
- Butter: 4g
- White chocolate: 4g
- Corn syrup/glucose syrup or honey: 5g
Melt the white chocolate and butter over a double boiler, then mix in the syrup or honey. Add almonds and toss to coat. Set aside.
Crisp Cookie Ingredients:
- Butter: 20g
- Egg whites: 25g (room temperature)
- Whole egg: 10g (room temperature)
- Heavy cream: 6g
- Powdered sugar: 15g
- Earl Grey tea leaves (crushed): 2g
- Cake flour: 25g
Instructions:
1. Mix egg whites and whole egg until combined (must be room temperature).
2. Melt butter over a double boiler, then mix in the egg mixture and heavy cream.
3. Add sifted powdered sugar and cake flour to the butter mixture. Mix well, then add crushed Earl Grey tea leaves.
4. Transfer the batter to a piping bag.
5. Pipe onto a mold in five-cent coin-sized circles. If no mold, grease a non-stick baking tray with butter and pipe directly.
6.Place a coated almond in the center of each circle.
7. Bake in a preheated oven at 150°C (middle rack) for 18-20 minutes. Remove, let cool, and enjoy the crisp!
Key Tips:
1.Warm all liquid ingredients slightly for easier mixing.
2.Avoid overfilling the molds—small circles ensure thin, crispy cookies.
3.Store cooled cookies in an airtight jar (after ~1 hour) to prevent softening.
4.If cookies aren’t crisp after cooling, rebake for 3-5 minutes.
5.Do not overmix the batter to avoid air bubbles.
6.For non-stick trays, grease lightly; use parchment paper if needed (*space the batter circles apart*).
Happy baking—may your cookies turn out ultra-crispy and delicious!
FROM：REDNOTE
