Rose and vanilla cookies

Contributed by Wendy Grocott

Makes 36

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

  1. Preheat oven to 160oC / 140oC fan forced. Line 2 baking trays with baking paper
  2. 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.
  3. 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.
  4. 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.