Contributed by Wendy Grocott
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 160oC / 140oC 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 unil light and fluffy. Sift flours over butter mixture. Add reserved tea leaves. Stir to combine.
- Using lightly floured hands, roll 1 rounded tablespoon of the mixture at a time into 36 balls. Place on 2 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 tea bags. Place icing sugar in a bowl. Stir in tea until smooth. Tint light pink with food colouring. Top each biscuit with 1 teaspoon of icing. Stand for 10 minutes or until set. Serve.