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Ingredients

+

Method:

  • Brown sugar 60.0 g
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes 20.0 g
  • For Dusting Castor Sugar
  • ButterSoftened 250.0 g
  • Vanilla essence 5.0 ml
  • Cake flour 150.0 g
  • Self raising flour 150.0 g

Lightly toasted Rooibos gives these tea biscuits a distinctive nutty and sweet flavour – which pairs perfectly with a cup of Rooibos.  

...

Preparation

  1. Method:

    • Pre-heat oven to 180 °C. Grease a baking tray.
    • Remove the leaves from the 10 Joko Rooibos teabags.
    • In a saucepan, lightly toast the Rooibos leaves. In a mixing bowl, cream the butter and sugar together with the toasted Rooibos leaves.
    • Add the vanilla essence and continue beating.
    • Slowly add in the two flours and mix until dough is formed.
    • Roll into 25 g balls and place on a greased baking tray. Press down with a fork. Allow to rest for a minimum of 30 min. Bake for 12 minutes.
    • Dust with castor sugar.
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