I have used unsalted butter and a teaspoon of salt instead of demi-sel butter, as requested by the recipe: you could sense salt chrystals on your tongue and beneath your teeth while tasting the cookies, so I will make this change again, for sue, such a good sensation!
Beside that, instead of jasmin tea I have used a ‘spring’ herbal tea that Claudia bought in German: it contains apple chunks, bramblerose peel, hibiscus flowers, mallow flowers, marigold flowers and caramel.
Well, let’s hit the recipe.
Ingredients for 20ish cookies:
- flour, 150 gr
- brown sugar, 50 gr
- demi-sel butter, 100 gr (I didn’t have this kind of butter, so I used unsalted butter and a teaspoon of salt)
- milk, 5 tablespoons
- herb tea, 2 tablespoons (I mean flowers and leaves herb tea, not just the liquid)
Bring the milk to a simmer, remove from the heat and add herbal tea: leave to draw for 15 minutes.
In a bowl, mix flour and brown sugar, add diced softened butter and mix with your fingers.
Strain the milk and add it to the mixture, knead it until you have a round and homogeneous mixture.
Leave to cool in the fridge for 1 hour.
Preheat the oven at 165°C, roll the dough and cut it into 3×5 cm cookies, at least 1 cm thick. Put the cookies into a baking tin with greased paper.
Sprinkle the shortbreads with brown sugar and bake them for 15 minutes, until slightly golden. You can keep them for some days – if you can resist to the temptation to eat them!