Name: Lemon and Earl Grey Shortbread Teabags
Prep time: 30 min
Cook time: 15 min
Ingredients: 125g butter, cubed and softened; 1/2 cup caster sugar; Finely grated rind of 1 lemon; 1 1/2 cups plain flour; 2 teaspoons earl grey tea leaves; 1 cup icing sugar; 2 teaspoons finely grated lemon rind, extra; 2 teaspoons lemon juice; 2 teaspoons water; Decorative paper and fine string, to decorate

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Beat the butter, sugar and rind with an electric mixer until light and fluffy. Add the flour and tea leaves and mix until it comes together.
Turn out onto a floured surface and lightly knead into a ball. Split the dough into two balls
Roll each ball of dough out between two sheets of baking paper until 5mm thick. Using a small sharp knife cut dough into small teabag shapes
Using a spatula, carefully lift biscuits onto a lined oven tray. Using a skewer poke a small hole into the top of each teabag for the string.
Combine icing sugar, lemon rind and juice and water until smooth. Dip half of each cookie into icing and place on a wire rack to set
Cut small squares out of decorative paper and glue onto strings. Thread each string onto a cookie and tie to secure
Bake at 160°C for 12-15 minutes or until a light golden colour. Cool on a wire rack

Tips & Hints:

We used the string from existing tea bags, however any fine string would be suitable.

Beat the butter, sugar and rind with an electric mixer until light and fluffy. Add the flour and tea leaves and mix until it comes together.
Turn out onto a floured surface and lightly knead into a ball. Split the dough into two balls
Roll each ball of dough out between two sheets of baking paper until 5mm thick. Using a small sharp knife cut dough into small teabag shapes
Using a spatula, carefully lift biscuits onto a lined oven tray. Using a skewer poke a small hole into the top of each teabag for the string.
Combine icing sugar, lemon rind and juice and water until smooth. Dip half of each cookie into icing and place on a wire rack to set
Cut small squares out of decorative paper and glue onto strings. Thread each string onto a cookie and tie to secure
Bake at 160°C for 12-15 minutes or until a light golden colour. Cool on a wire rack

Tips & Hints:

We used the string from existing tea bags, however any fine string would be suitable.

Beat the butter, sugar and rind with an electric mixer until light and fluffy. Add the flour and tea leaves and mix until it comes together.
Turn out onto a floured surface and lightly knead into a ball. Split the dough into two balls
Roll each ball of dough out between two sheets of baking paper until 5mm thick. Using a small sharp knife cut dough into small teabag shapes
Using a spatula, carefully lift biscuits onto a lined oven tray. Using a skewer poke a small hole into the top of each teabag for the string.
Combine icing sugar, lemon rind and juice and water until smooth. Dip half of each cookie into icing and place on a wire rack to set
Cut small squares out of decorative paper and glue onto strings. Thread each string onto a cookie and tie to secure
Bake at 160°C for 12-15 minutes or until a light golden colour. Cool on a wire rack