for 50 pieces

Biscuit dough

3 bag	camomile tea, contents only
150 g	butter, soft
100 g	sugar
2 pinch	salt

200 g

white flour

To decorate

½ bag	white cake icing, melted
2 bag	camomile tea, contents only

How it's done

Biscuit dough

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.

To bake

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.

To decorate

Dip the biscuits halfway into the icing at an angle, allow the excess to drip off, sprinkle with chamomile and leave to dry.

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