300g butter at room temperature
250g caster sugar
A pinch of salt
1 sachet of yeast
3 to 4 teaspoons cinnamon
15g Christmas Tea '25 Décembre' White'
Dice the butter in a bowl to allow it to soften. In a second bowl stir the flour with the sugar and make a hollow. Let the 15g of ‘25 Décembre White’ brew at 80°C (176°F) in 50ml water for about 2 minutes. Add it to the mixture (flour/sugar) and incorporate the yeast, cinnamon and softened butter. Use your fingertips to knead the dough until it becomes rather sandy. Then incorporate 3 egg yolks and 1 egg and knead the dough one more time with the palm of your hand, until it becomes homogeneous. Form a ball with the dough, which will be wrapped in a cling film and then left it in the fridge for 2 hours. Preheat the oven to 210°C (410°F). Stretch the dough with a rolling pin until it is 5mm thick. Use cookie cutters to design the cookies, lay them out on the baking sheet and cook in the oven for about 10 minutes, until they are brown. Once they are cooked, let the cookies dry on a plate. And savor them without moderation!