{"id":268,"date":"2015-04-02T16:40:28","date_gmt":"2015-04-02T16:40:28","guid":{"rendered":"https:\/\/blog.davidstea.com\/fr\/?p=268"},"modified":"2015-04-07T18:28:05","modified_gmt":"2015-04-07T18:28:05","slug":"sables-serenite","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/fr\/sables-serenite\/","title":{"rendered":"Sabl\u00e9s S\u00e9r\u00e9nit\u00e9"},"content":{"rendered":"
Avec leur touche d\u00e9licatement florale de lavande, ces biscuits sabl\u00e9s s\u00e9r\u00e9nit\u00e9 au beurre sont les compagnons parfaits de l’heure du th\u00e9 !<\/div>\n
\n \n

Sabl\u00e9s S\u00e9r\u00e9nit\u00e9<\/h2>
\n \n \n \n \n \n \n \n \n \nimprimez<\/a> <\/div>
\n <\/div>
\n\n <\/a> <\/div> \n <\/table> \n
\n Avec leur touche d\u00e9licatement florale de lavande, ces biscuits sabl\u00e9s s\u00e9r\u00e9nit\u00e9 au beurre sont les compagnons parfaits de l'heure du th\u00e9 !\n <\/div> \n

ingr\u00e9dients<\/h2> \n
    \n \n \n
  • 5 c. \u00e0 th\u00e9 de th\u00e9 S\u00e9r\u00e9nit\u00e9 ((pass\u00e9 au moulin \u00e0 caf\u00e9))<\/li> \n \n
  • 1\/2 tasse de beurre non sal\u00e9 ((temp\u00e9rature ambiante))<\/li> \n \n
  • 1\/4 tasse de sucre<\/li> \n \n
  • 1 tasse de farine tout-usage<\/li> \n \n
  • 1\/4 tasse de f\u00e9cule de ma\u00efs<\/li> \n \n
  • 1\/4 c. \u00e0 th\u00e9 de sel<\/li> <\/ul> <\/div> \n
    \n

    \n directions\n <\/h2> \n

\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n \n\n \n
\n \u00e9tape 1\n <\/td> <\/tr>
Pr\u00e9chauffer le four \u00e0 350 \u00b0F.<\/td> <\/tr> \n
\n \u00e9tape 2\n <\/td> <\/tr>
\u00c0 l\u2019aide d\u2019un m\u00e9langeur muni d\u2019une lame de p\u00e9trissage, battre le beurre en cr\u00e8me \u00e0 vitesse moyenne. Ajouter 1\/4 tasse de sucre et m\u00e9langer jusqu\u2019\u00e0 consistance homog\u00e8ne.<\/td> <\/tr> \n
\n \u00e9tape 3\n <\/td> <\/tr>
Dans un bol de taille moyenne, m\u00e9langer la farine, la f\u00e9cule de ma\u00efs, le th\u00e9 moulu et le sel. Ajouter ensuite les ingr\u00e9dients secs au m\u00e9lange de beurre. M\u00e9langer \u00e0 faible vitesse, jusqu\u2019\u00e0 ce que les ingr\u00e9dients soient presque enti\u00e8rement int\u00e9gr\u00e9s.<\/td> <\/tr> \n
\n \u00e9tape 4\n <\/td> <\/tr>
Saupoudrer un peu de farine sur votre comptoir et y d\u00e9poser la p\u00e2te. Presser l\u00e9g\u00e8rement sur le m\u00e9lange, jusqu'\u00e0 ce que la p\u00e2te soit mall\u00e9able.<\/td> <\/tr> \n
\n \u00e9tape 5\n <\/td> <\/tr>
\u00c0 l\u2019aide d'un rouleau \u00e0 p\u00e2te, rouler la p\u00e2te \u00e0 une \u00e9paisseur d'un peu moins de 1\/4 de pouce. D\u00e9couper la p\u00e2te \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ce. Placer les morceaux sur une plaque \u00e0 biscuits.<\/td> <\/tr> \n
\n \u00e9tape 6\n <\/td> <\/tr>
Faire cuire de 10 \u00e0 15 minutes, jusqu\u2019\u00e0 ce que les biscuits soient bien dor\u00e9s.<\/td> <\/tr> \n
\n \u00e9tape 7\n <\/td> <\/tr>
Laisser les biscuits refroidir un peu sur la plaque et les d\u00e9poser ensuite sur une grille pour les faire refroidir compl\u00e8tement.<\/td> <\/tr> <\/table> <\/div> <\/div>\n
\n Powered by GetMeCooking<\/a>\n <\/div><\/div>\n
\n

th\u00e9 vedette<\/h2>\n
\"featured<\/div>\n

th\u00e9 s\u00e9r\u00e9nit\u00e9<\/h3>\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Avec leur touche d\u00e9licatement florale de lavande, ces biscuits sabl\u00e9s s\u00e9r\u00e9nit\u00e9 au beurre sont les compagnons parfaits de l’heure du th\u00e9 !<\/p>\n","protected":false},"author":3,"featured_media":270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[88,77,87],"class_list":["post-268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-biscuit","tag-recette","tag-the-serenite"],"_links":{"self":[{"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/posts\/268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/comments?post=268"}],"version-history":[{"count":4,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/posts\/268\/revisions"}],"predecessor-version":[{"id":312,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/posts\/268\/revisions\/312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/media\/270"}],"wp:attachment":[{"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/media?parent=268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/categories?post=268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/tags?post=268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}