Tea Bag Cookies
Makes about 30 cookies (depending on size)
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85 g/3ozs butter, softened
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140g/5ozs white caster superfine sugar
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1 egg
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1 teaspoon vanilla
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180g/6ozs all-purpose flour
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1 teaspoon_ very finely ground_ tea leaves from your favourite tea
To decorate
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200g/7ozs dark chocolate
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1 tablespoon of copha (optional, to make the chocolate more liquid and dippable)
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Thread
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Paper and stamps to make label
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Sticky tape
DIRECTIONS
Step 1 - In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour and tea leaves. Cover, and chill dough for at least one hour (or overnight but take it out ahead of time to let it become more rollable).
Step 2 - Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 inch thick-these look better thinner. Using a knife and a ruler (and a tea bag as a guide if you want), cut out triangles and poke a hole with a chopstick to allow the thread to go through. Cut off the corner of the rectangles just like a tea bag. Place cookies 1 inch apart on parchment paper. Bake for 6 to 8 minutes in preheated oven. Cool completely.
Step 3 - Melt the chocolate in a double boiler or a microwave and add a little copha if using so that it is a little runnier and stir well. Dip the base of the cookie in the chocolate and allow to set on the parchment.
Step 4 - Using a stamp and ink pad, make stamps and cut out tea bag tags. Thread a small length of thread through the hole and secure this to the back of the tea bag tag with some sticky tape.