Rooibos Infused Tea Biscuit


  • 2 tsp Laager Rooibos tea leaves (open bags & remove dry leaves)
  • 7 tsp Butter, softened
  • 6 tsp Icing sugar
  • 1 Egg yolk
  • 1 cup All-purpose flour
  • 6 tsp Almonds, finely ground (optional)
  • 2 tsp Brown sugar
  • 1 tsp Cinnamon (optional)
  • 1 tsp Vanilla essence


  1. Preheat your oven to 180°C.
  2. In a large bowl, cream together the butter and icing sugar.
  3. Once combined, mix in the egg yolk.
  4. In a separate bowl – combine the flour, ground almonds and Laager Rooibos tea.
  5. Once mixed, add the dry mix to the creamed mix and stir until the texture resembles a ball of dough.
  6. Place the bowl of dough in the fridge for half an hour.
  7. Remove dough from fridge and lightly sprinkle your tabletop with some flour.
  8. Roll the dough out to about 2cm thickness (remember the dough will rise).
  9. Using a heart shape cookie cutter, cut out heart shapes and place onto a baking tray lined with baking sheet or make sure it’s greased.
  10. Place the tray in the heated oven and bake the biscuits for between 9 and 12 minutes, or until golden brown.
  11. Remove the tray from the oven and let them rest for 5 minutes before transferring them to a rack to cool completely.

Serve with a cup of Laager Rooibos Tea.