• 4 Dilmah Rose and French Vanilla tea bags
  • 250g butter, softened
  • 1 cup caster sugar
  • 2 cups plain flour
  • 1/3 cup cornflour
  • 1/4 cup boiling water
  • 1 1/2 cups icing sugar mixture
  • Rose pink food colouring
  • Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.
  • Remove and reserve leaves from 2 tea bags. Using an electric mixer, beat butter and caster sugar until light and fluffy. Sift flours over butter mixture. Add reserved tea leaves. Stir to combine.
  • Using lightly floured hands, roll 1 rounded tablespoon mixture at a time into 36 balls. Place on trays, 3cm apart. Bake for 20 to 22 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
  • Meanwhile, place remaining tea bags in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove bags. Place icing sugar in a bowl. Stir in tea until smooth. Tint light pink with food colouring. Top each biscuit with 1 teaspoon icing. Stand for 10 minutes or until set. Serve
  • Protein Dietary Fibre 0.90g 0.30g Fat Total Energy 5.80g 530kJ Fat Saturated Sodium 3.80g 51mg Carbohydrate Total Cholesterol 18.20g 18.00mg Carbohydrate Sugars –