Rose and vanilla cookies

Method

• 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