Earl Grey Sablé

Instructions

1. Put the heavy cream and ground Earl Grey in a microwave-safe container and warm in the microwave for 15 seconds.
2. In a separate bowl, mix the unsalted butter, powdered sugar, and salt with a spatula.
3. Add the egg yolk and mix well.
4. Add the cream mixture from step 1 and mix.
5. Add the sifted cake flour and almond flour and mix gently.
6. Gather the dough into a single mass.
7. Roll the dough into a log about 2–2.5cm in diameter, then freeze for 1 hour.
8. Take the dough out of the freezer, dampen the outside lightly with water, and coat it evenly with sugar.
9. Slice into 1cm-thick rounds, arrange on a baking sheet, and bake in an oven preheated to 155°C for 25 minutes.
10. Let the cookies cool completely on a cooling rack.

Tips

• Tearing open Earl Grey tea bags is the easy option. Coarse loose-leaf tea has an unpleasant texture, so grind it first or use only the brewed tea.
• Rolling the dough up in parchment paper to store it makes it easier to keep a neat log shape.
• Other black teas work deliciously too, so feel free to vary it to your taste.
• Store airtight at room temperature for up to 5 days, or freeze for up to 3 weeks.

Earl Grey Sablé
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (18 pieces)

- unsalted butter 60g
- egg yolk 12g
- cake flour 120g
- almond flour 10g
- powdered sugar 40g
- salt 1g
- Earl Grey tea leaves 2g, finely ground
- heavy cream 15g
- sugar as needed

Instructions
1. Put the heavy cream and ground Earl Grey in a microwave-safe container and warm in the microwave for 15 seconds.
2. In a separate bowl, mix the unsalted butter, powdered sugar, and salt with a spatula.
3. Add the egg yolk and mix well.
4. Add the cream mixture from step 1 and mix.
5. Add the sifted cake flour and almond flour and mix gently.
6. Gather the dough into a single mass.
7. Roll the dough into a log about 2–2.5cm in diameter, then freeze for 1 hour.
8. Take the dough out of the freezer, dampen the outside lightly with water, and coat it evenly with sugar.
9. Slice into 1cm-thick rounds, arrange on a baking sheet, and bake in an oven preheated to 155°C for 25 minutes.
10. Let the cookies cool completely on a cooling rack.

https://hong-recipe.pages.dev/en/recipes/earl-grey-sable/