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Shortbread teabag cookie tags for Mothers Day

Shortbread Teabag Cookies


  • Author: Louise
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

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
  • 12 TBS milk, (if needed)
  • 1/2 cup melted chocolate

Instructions

  1. Cream together the butter and sugar
  2. Add the eggs, one at a time, beating on low speed.
  3. Add the vanilla.
  4. Sift in the flour and salt. Mix until just clumping,
  5. If the dough seems too crumbly add a dash of milk
  6. Form into a ball by hand. Place in cling-wrap, and refrigerate for 4 hours or overnight.
  7. Roll-out and cut out cookies into teabag shape on a surface dusted with corn flour.
  8. Pierce a hole for the teabag string – a straw makes the perfect size.
  9. Bake at 180’C for 8-10 minutes until the edges are just starting to turn golden.
  10. Decorate by dipping 1/3 into melted chocolate when completely cool.
  11. String your pretty teabag tag through the hole you made with a straw
  12. Pop into the beautiful (labelled!) tin or jar for Mom!
  • Prep Time: 20 mins
  • Cook Time: 10 mins