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Clover Teabag Cookies


Clover Teabag Cookies
Recipe: Anél Potgieter
Makes: ±50
Preparation: 30 minutes
Cooking: 15 minutes
200 g unsalted butter, softened
150 g castor sugar 
1 large egg, beaten 
400 g cake flour 
2 t vanilla essence 

200 g milk chocolate, melted
chocolate vermicelli

To Serve
Clover Classic Custard

Plastic straw 
Teabag tags

Preheat the oven to 180 °C. Line 2 baking trays with baking paper.
Using an electric mixer, beat the butter and sugar until pale and creamy.
Add the egg and beat until well combined. Add  the flour and vanilla and stir until the mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
Roll out on a lightly floured surface to a 4 mm-thick rectangle. Use a small sharp knife to cut the dough into 4 cm wide strips. Cut each strip in 6 cm lengths. Using a spatula, place on prepared baking trays. Trim the corners from 1 short end of each rectangle to make a tea bag shape. Place in the fridge for 20 minutes to rest.
Use a straw to cut small holes in the trimmed end of each biscuit. Bake, swapping trays halfway through cooking, for 10 – 15 minutes or until light golden. Set aside on the trays to cool completely.
Dip the square end of each cookie in the melted chocolate and sprinkle the chocolate vermicelli over. String on the teabag tags and enjoy dipped in a cup Clover Classic Custard.

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