A tempting flavour trio of apple, toffee and chai spices to satisfy those cookie cravings. Simple and scrumptious!
In the recipe
Preheat the oven to 190C/fan 170C. Using an electric whisk, beat together the butter and sugar until pale and creamy.
Add the egg yolks, ground almonds, toffees, dried apple and flour. Cut open the corner of the Dragonfly Cape Malay Chai teabags and pour the tea into the mixture, before disposing of the teabags.
Mix everything well, then roll into walnut-sized balls.
Place them on two lined baking sheets, and flatten slightly with your hand.
Brush with milk and bake for 8-12 minutes until golden. Leave to firm up for 5 minutes, then transfer to a wire rack and leave to cool completely.
