VERVE’S TEA MATCH
ROOIBOS VANILLA
Rooibos vanilla offers warm, creamy notes that complement the soft, crumbly texture and buttery flavor of Canestrelli without overwhelming them.
PREPARATION TIME:
45 minutes
COOKING TIME:
15 minutes
MAKES:
About 24 cookies
INGREDIENTS:
1 cup (140g) all-purpose flour
3/4 cup (105g) cornflour
3/4 teaspoon fine sea salt
2 hard-boiled egg yolks
1 stick (115g) unsalted butter, softened
1/2 cup (65g) icing sugar, plus more for dusting
1 teaspoon pure vanilla extract or almond extract Finely grated zest of 1 lemon
METHOD:
Position racks in the top and bottom thirds of the oven and preheat the oven to 180°C. Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with
a hand mixer until pale and fluffy, 2–3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
Working on a lightly floured work surface, roll out the dough with a rolling pin to 1cm thick. Using a 6.5cm flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 2.5cm apart. Using the end of a narrow-handled wooden spoon or a 13mm round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
Bake until golden brown at the edges and dry to the touch on top, 10–15 minutes, switching racks and rotating the baking sheets front to back halfway through.
Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.
Recipes from Crumbs – Cookies and Sweets from Around the World by Ben Mims
Published by Phaidon Press Ltd, RRP $69.95, phaidon.com
