Tea Time~Et Sablés Bretons~

Prettiest Indian Summer ever right?
The weekend was like a trip down south...I am just about to publish this post w/ the windows open and a nice breeze at my back after a really warm delicious day~
Every breath I took..I thought..take it all in.. soon this will be a memory you look forward to~


I love tea..s..an occasional cup of coffee too..but for some reason tea makes me less jittery.
Imagine my surprise when TeaVivre asked me if I would like to sample some of their teas.
Someone must have told them how often I talk about teas here..
In the offering..there was no asking to do a post..no return of favor..just..would I like to sample some teas.
I did tell Alison I would mention their teas..as I had sampled a couple before..from Ann T..
And that I enjoy them very much.
She even asked if the selection she made for me was agreeable and I mentioned I prefer greens..whites..flavored..blooming teas.So she subbed some blacks..and put in my preferences..

The loveliest assortment came to my post office from TeaVivre..the packaging is fresh and sparkling..like the teas..
My first taste was the Organic Superfine Dragon Well Ling Jing Green Tea..

Tea is always better w/ a treat..a childhood friend was in France and sent me an email :) At about the same time..I decided to make ..

 these again~

You should not mess with perfection right?:)
I seem to make them a lot..and often with variations..
I would like to try these next..

But stuck to my faves..


La recette~

150 grams butter
250 grams of sugar
3 eggs
vanilla
 250grams self rising flour
250 grams reg,flour
pinch of salt

Cream butter and sugar until white and glistening..
add eggs one at a time
add vanilla
sift the flours and add them to the creamy mixture
Until it forms a nice homogenous dough that you shape into a ball..
I used my KA for all of it.
Wrap in cling and refrigerate for ap 8 hrs.
After the resting period roll out to 2 mm and cut w/ cookie cutter of your choice and palce on a cookie sheet that you have put parchment paper.
Make a glaze w/ a pinch of salt,1 beaten egg and one tbsp of liquid caramel..
glaze twice letting dry between each coat..
take the tines of your fork and make impressions
Bake at 220 CELCIUS until golden..abot 10 minutes..if you want them drier leave 1 or 2 minutes more..
Place on rack..cool.

I use this liquid caramel now..you can use a dark cor syrup as I have in the past.

I made half the recipe..it fills one Bonne Maman jar.
And your home will smell divine.
Beware.. when adding the cold water..I took it off the stove.. and held it at arm's length the whole time..it splatters boiling hot sugar syrup ~

You need
1 tbsp vinegar
500grams superfine sugar
12.5 cl of water
and additional 25 cl of cold water
Mix first 3 ings in a pot for the stovetop.. cook vigorously  ap 15minutes until it starts to become blond..
******** see note above..  reduce the heat..gently add the remaining 25 cl of cold water..
cook vigorously one minute more.
And there you have it.


They are lovely with tea..

My friend sent me a photo of the Eiffel Tower..she was spending  2 weeks in France..mostly Paris and Normandy~
She is back now..but it was fun  hearing about  my friend whom I met when  I was 10..being in Paris..
It's a long way from Versailles Gardens..:)
That's where we grew up:)..  How appropriate n'est-ce-pas?
Not the French ones though  ...a suburb of Mtl..in the 60's.
I was happy for her..♥
And grateful to Tea Vivre for my generous assortment of teas.
I love loose leaf teas..there's beauty in every leaf.

Thanks TeaVivre..that was fun..to receive such a nice package..to prepare it..taste it..photo it..
Wonderful teas.