John Myers
Bergamot Sablés
The perfect bergamot sablés recipe with a picture and simple step-by-step instructions.
- 2 bag Earl Gray tea
- 0,5 tsp Vanilla extract
- 250 g Powdered sugar
- 0,5 tsp Salt
- 250 g Very soft butter
- 4 Limes
- 60 g Food starch
- 250 g Flour
- Beat the butter with a mixer until creamy, wash the limes with hot water, rub dry, rub 3 tablespoons of the peel and squeeze out 2 tablespoons of juice and add to the butter. Take the Early Gray out of the bags and add the vanilla extract, 90 grams of powdered sugar and salt to the butter and stir everything well.
- Mix the flour and cornstarch and sift into the buttercream in portions, stir and work into a dough. Then cover and place in the refrigerator for 30 minutes.
- Preheat the oven to 180 ° degrees upper and lower heat or 160 ° circulating air
- Shape the dough into small walnut-sized balls, distribute them on two baking sheets lined with baking paper with a little space between them, press flat and bake for about 10 minutes until golden and allow to cool.
- Mix 4 tablespoons of lime juice and 130 grams of powdered sugar to a glaze. Dip the cookie upside down and let it dry. Stir the rest of the icing sugar into the icing and fill it into a piping bag with the smallest perforated nozzle and decorate the cookies with it as you like, let it dry and store in a cool cookie jar.
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