Untested draftCookiesSeasonal Bakery Drops v1.0
Peach-Black Tea Brown Butter Crumble
Recipe photograph pending
Collection: Summer — Golden Hour Cookie Club
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized.
- Proposed bake
- 350°F, 13–15 min.
- Dough
- 170 g browned, cooled butter; 130 g brown sugar; 45 g sugar; 1 egg; 1 tsp vanilla; 2 tsp finely ground black tea; 260 g flour; ½ tsp baking soda; ½ tsp salt.
- Center
- 130 g diced peach; 20 g brown sugar; 1 tsp lemon juice; 1 tsp cornstarch slurry.
- Crumble
- 25 g oats; 20 g flour; 18 g butter; 18 g brown sugar; ¼ tsp cinnamon.
- Method
- Cook peach, sugar and lemon until reduced; thicken with slurry, cool and portion six 15 g centers. Bake crumble 8–10 min separately. Cream browned butter and sugar; add egg and vanilla. Mix dry ingredients into wet. Portion six 110 g dough balls; enclose peach and seal; top with crumble; bake 13–15 min.
- Likely allergens
- wheat, milk, egg.
- Pairing (text only)
- Peach-black tea cooler.
- Pairing suggestion only — not linked or tested.
- Test
- reduce peach moisture; check tea bitterness.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied