Apricot Butter Sandwich Cookies｜Delicious Summer Limited Recipe

Apricot Butter Sandwich｜Ohyoo Cooking
[Ingredients]
Brown Rice Tea Cookies:
Unsalted butter...70g
Powdered sugar...40g
Salt...0.6g
Egg yolks...18g
Cake flour...125g
Brown rice tea powder...7g
Apricot Italian Meringue Buttercream:
Unsalted butter...125g
Sugar...65g
Water...20g
Egg whites...35g
Vanilla apricot jam...100g
[Baking Time]
165°C/329°F 15-18 minutes
[How to Make]
① First make the brown rice tea cookies. Cream together softened unsalted butter, powdered sugar and salt. Mix in one egg yolk until fully incorporated.
② Crush the brown rice tea and add it to the butter mixture along with sifted low-gluten flour. Mix until a dough forms. Roll out to 3mm thick between parchment paper and chill or freeze for 2 hours.
③ Cut chilled dough into 2x9cm rectangles and bake on a parchment lined tray. Allow to fully cool after baking.
④ Make the Italian meringue buttercream. Cook the sugar and water to 120°C/248°F. As it nears temperature, whip the egg whites to soft peaks. Slowly drizzle in the hot sugar syrup while whipping constantly. Once fully incorporated, continue whipping until meringue cools to around 30°C/86°F and is glossy and stiff.
⑤ In a separate bowl, beat the softened unsalted butter until light and fluffy. Fold into the meringue until fully combined to make the Italian meringue buttercream.
⑥ Mix in the vanilla apricot jam until evenly distributed. Pipe or spread a layer onto the flat side of a cookie. Top with another layer of jam then a second cookie to make a sandwich. Chill for 15 minutes to set before serving.

[@stargazer6688]

These sandwiches look delicious and beautiful!

[@HangNguyen-ib1ob]

What is the brown rice tea ? Where can I find that or with what can I replace that?