Rooibos and black pepper cookies with guava curd and cream cheese filling
Ingredients
- 1 Rooibos and black pepper cookie premix
- 115 g unsalted butter cold and cubed
- 2 large eggs + 1 egg yolk
- 1 tsp strong rooibos tea
- Cream cheese and curd frozen in dollops
Instructions
- In a bowl, beat the cold butter cubes and sugar premix for a few seconds until nuggets form. Add the flour premix. Mix until the mixture looks sandy but still has butter nuggets.
- In a separate bowl, mix the eggs, yolk, and rooibos together. Then combine with the dry ingredients. Be careful not to overmix.
- Scoop out some of the cookie mixture, start forming a ball, press the filling into the ball and cover with more dough.
- Freeze the balls for a few hours or overnight.
- Preheat your oven to 190°C and line a baking sheet with baking paper. Place your cookie balls on the sheet, leaving enough space for them to expand. Bake for 16 minutes until the tops are golden. Remove from the oven and let it cool
