Rose and Australian Tea cookies
½ cup of butter softened
1/3 cup Sugar
Australian Black Spring flush tea – steep 2 heaped teaspoons in ¼ cup of 100°C water for 30 seconds.
1 cup of self raising flour
Place the butter and sugar in a bowl and with a flat wooden spoon mix until the mixture turns a pale colour light and fluffy.
Add the tea including leaves into the mixture and mix until all combined
Add Flour and mix until all combined
If mixture is very wet add a bit more flour until a lovely batter consistency.
Place onto grease proof paper and form into a log.
Wrap in plastic
Place in fridge for 1 to 2 hours
Pre heat oven to 180 °C
Remove log and slice into 1 cm slices and place on an oven proof tray lined with bakers paper
Place in heated oven for 24 minutes or until golden brown on the edges.
Steep 4 teaspoons of Lychee, Rose and Vanilla tea in ¼ cup of water for 5 minutes
Add to icing sugar in small amount until you have a lovely thick and smooth consistency.
Drizzle on top of cookies and garnish with rose petals.