Osmanthus and Palm Sugar Biscuits

Osmanthus and Palm Sugar Biscuits
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  1. 1 1/4 cup plain flour
  2. 1/4 cup finely grated palm sugar
  3. 1/4 cup of brewed Osmanthus tea
  4. 1 tbsp of Osmanthus tea
  5. 100g unsalted butter, cubed and chilled
  1. Turn on the oven to 180 degrees celsius
  2. Add the flour, butter, sugar and brewed Osmanthus tea in the bowl of a food processor and pulse for about two minutes to combine.
  3. Then add Osmanthus tea flowers and pulse several times, until a dough forms.
  4. Turn dough onto a very lightly floured surface, gather it together and kneed until it all comes together and a soft dough has formed, then roll it into a log.
  5. Wrap log in cling film or wax paper and transfer to the fridge for at least 30 minutes to chill.
  6. When ready to bake, line a baking sheet with baking paper.
  7. Remove log from fridge and cut 1/3 inch slices off the log, rotating the log as you go to ensure that cookie slices stay round.
  8. Use a wooden cookie stamp to stamp each biscuit (optional)
  9. Transfer cookies to the prepared baking sheet, leaving 1/2 inch between each.
  10. Bake for 12 minutes or until biscuits are just starting to brown.
  11. Leave on the baking tray to cool for 5 minutes, then transfer to racks.
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