Sandwich Cookies with red tea

Fragrant biscuits with a soft red tea and white chocolate cream inside, super yummy!

For the preparation of the cream

• 250 ml of whipped cream
• 3 grams of red tea Black Dragon
• 50 grams of finely chopped white chocolate

For preparing the cookies

• 200gr of universal flour
• 50gr of sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon salt
• 150 grams of cold butter, cut into 16 pieces
• 2 teaspoons vanilla extract

How to make Red Tea Cream-filled Cookies

For the ganache, in a saucepan, bring the cream to a boil and remove from heat. Infuse the red tea inside the cream for 10 minutes.

Put the chocolate in a small bowl. Heat the cream and bring to a boil. Pour over the chocolate; let stand for 5 minutes. Mix with a whisk until the cream is smooth. Cool to room temperature, stirring occasionally, for about 1 hour.

Meanwhile, in a large bowl, combine flour, sugar, cinnamon, cardamo, butter and vanilla until you get a smooth and homogeneous dough.

Form 2 discs; wrap them in film and refrigerate for at least 15 minutes.

Preheat the oven to 250. On a lightly floured surface, roll out the dough  at least 7/8 mm high. Cut with biscuit cutter round. Cook until golden, about 10-12 minutes. Allow to cool completely.

Spread 1 teaspoon full of ganache on one half of the biscuits; cover with the remaining biscuits. Let stand. Serve with a sprinkling of powdered sugar.