Makes 72 small biscuits
2 Tablespoons Jasmine Dragon Pearl Tea
2 Cups All purpose flour
1 Cup Bakers (caster) Sugar
1/2 teaspoon salt
1 Cup Chilled Butter
1 teaspoon Vanilla Extract
2 teaspoons Iced Water
1) In a processor or grinder, pulse the tea until powder-like. Use a pestle and mortar to break down any resistant buds remaining.
2) In a cake mixer, stir together the flour, sugar, salt and the tea.
3) Dice the cold butter into tiny cubes. Add this to the mixer along with the vanilla extract and water.
4) Gently stir the ingredients together on your machine’s slowest setting until a loose dough is formed.
5) Divide dough into two equal pieces. Without over-handling, press each to form a dense ball and then roll each into a 30 cm long log.
7) Preheat oven to 190 c with a shelf located in the centre.
8) One log at a time – remove from the fridge, slice rounds, place on a baking tray and bake on the middle shelf for 16 minutes until the edges of the cookies just start to colour brown.
9) Remove from the oven and leave on the tray for 5 minutes before removing to a cooling rack.
10) Enjoy.
