Tea Biscuits
Made with \"Ginger & Bread\"
Pre-heat oven to 170°C/ °F. Sift flour and powdered sugar onto a cold surface, add salt and walnuts. Make a well and add egg yokes. Place the cold pieces of butter on the brim. Work with fingertips only until you get a crumbly texture, gradually drawing in the flour to make a homogeneous paste. Knead quickly until smooth and form a ball. Cover and chill it for 30 minutes. Line oven tray with baking paper. Form fingers with dough, transfer to tray and bake for 13 minutes. In the meantime mix the powdered sugar with “Ginger & Bread”. Remove cookies from oven, detach from parchment and let cool briefly. Roll the warm cookies in the infused sugar and allow cooling on a cookie rack. Store airtight.
Tip: To get the best result for this short bread, make sure to use cold ingredients, work at a quick pace and don’t knead the dough after it rested.
