Dilmah Italian Almond Tea Cookies
A delightful cookie with the delicate flavour of almond tea.
- Yields: 20 |
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 10 mins
2 Dilmah Italian Almond Tea bags (brew for 5 minutes in 1/2 C (125 ml) of boiling water
1/2 C (125 ml) butter, softened
1/2 C (125 ml) castor sugar
1 1/2 C (375 ml) flour
extra castor sugar for dusting
Preheat the oven to 200 °C. Lightly grease a baking tray.
Place the softened butter into a bowl and whisk in the sugar until light and fluffy. Stir in the flour and 3–4 tablespoons (45–60 ml) of the Italian Almond Tea. Mix well and knead into a soft ball. Cover and chill in the fridge for 15 minutes.
Roll out the dough on a lightly floured surface and cut out 18–20 biscuits using differently shaped cookie cutters. Place the cookies onto the baking tray and bake for about 10 minutes or until light golden brown. Remove from the oven and place on a cooling rack to firm.
Sprinkle with extra castor sugar while still warm and serve once cooled.