Description
Delicious shortbread biscuits that are made even cuter in a teabag shape with a string and pretty teabag label – perfect for dipping!
Ingredients
Scale
- 250g butter, at room temp.
- 300g caster sugar
- 2 XL eggs
- 620g cake flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1–2 TBS milk, (if needed)
- 1/2 cup melted chocolate
Instructions
- Cream together the butter and sugar
- Add the eggs, one at a time, beating on low speed.
- Add the vanilla.
- Sift in the flour and salt. Mix until just clumping,
- If the dough seems too crumbly add a dash of milk
- Form into a ball by hand. Place in cling-wrap, and refrigerate for 4 hours or overnight.
- Roll-out and cut out cookies into teabag shape on a surface dusted with corn flour.
- Pierce a hole for the teabag string – a straw makes the perfect size.
- Bake at 180’C for 8-10 minutes until the edges are just starting to turn golden.
- Decorate by dipping 1/3 into melted chocolate when completely cool.
- String your pretty teabag tag through the hole you made with a straw
- Pop into the beautiful (labelled!) tin or jar for Mom!
- Prep Time: 20 mins
- Cook Time: 10 mins