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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Cut open the tea bags, pour the contents into a bowl. Add the butter, stir in the sugar and salt.
Add the flour, mix quickly to form a soft dough, cover and chill for approx. 30 mins.
Roll out the dough in batches between two sheets of baking paper to a thickness of approx. 4 mm, cut into approx. 5 x 3 cm rectangles. Cut off the corners on one side to create a tea bag shape. Place the biscuits on a baking tray lined with baking paper.
Using a wooden skewer or smooth nozzle, make a hole (approx. 3 mm in diameter) in each biscuit, chill the biscuits for approx. 15 mins.
Approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
Dip the biscuits halfway into the icing at an angle, allow the excess to drip off, sprinkle with chamomile and leave to dry.
|Shelf life:||Keep in an airtight tin for approx. 2 weeks.|
|Tip:||Grind 1 tsp of raspberry crumble using a mortar and pestle, stir into the icing.|
|Note:||If you're in a hurry, cut the dough into sticks.|
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