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Rose and vanilla cookies

  • 0:45 Prep
  • 0:25 Cook
  • 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 160°C/140°C 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 until light and fluffy. Sift flours over butter mixture. Add reserved tea leaves. Stir to combine.
  • 3
    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.
  • 4
    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

Source: taste.com.au


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