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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Bean-flecked paste — easy vanilla bean flavor without scraping pods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat oven to 375f pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. add vanilla, water, and butter; pulse together until a dough is formed. divide the dough in half, placing each half on a sheet of plastic wrap. roll each half into a 12-inch log. wrap and chill for 30 minutes. slice each log into 1/3 inch thick pieces. place on baking sheets lined with parchment paper or foil, 2 inches apart. bake until the edges are just brown, about 12 minutes. let cool on sheets for 5 minutes, then transfer to wire racks.