These crisp, buttery cookies are the perfect choice to have with your afternoon cup of tea.
In the recipe
Heat a small frying pan on the hob over medium heat. Take your Dragonfly Organic Vanilla Rooibos teabags and carefully open them. Transfer the tea leaves from the teabags into the frying pan and carefully toast them until darkened and fragrant, this should take approximately 2 minutes. Once ready, put them in a bowl to cool.
Once your tea leaves are cool, mix the granulated sugar, sieved flour, salt, icing sugar and tea leaves together until combined. Then add the milk, vanilla extract, unsalted butter and a vanilla pod until a dough forms.
On a lightly floured surface, gently roll the dough into a sausage shape, approximately 4 cm in diameter.
Sprinkle demerara sugar onto a surface and roll the cookie dough in the sugar making sure it’s completely covered. Wrap your cookie dough in baking paper or cling film and pop it in the fridge for at least 30 minutes to chill.
Preheat the oven to 180°C and line a baking tray with baking paper. Cut the cookie dough, roll into discs and place evenly and spaced out on the lined baking tray.
Bake for approximately 14 minutes, until cookies are just starting to brown. When ready carefully take out of the oven and leave to cool for 5 minutes.
The tea cookies will keep in an airtight container for several days. You can also leave the cookie dough roll in the freezer and slice and bake some cookies whenever you like!
Enjoy with a steaming cup of Organic Rooibos tea!
