Rose and vanilla cookies

Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.

Remove and reserve leaves from 2 tea bags. Using an electric mixer, beat butter and caster sugar until light and fluffy. Sift flours over butter mixture. Add reserved tea leaves. Stir to combine.

Using lightly floured hands, roll 1 rounded tablespoon mixture at a time into 36 balls. Place on trays, 3cm apart. Bake for 20 to 22 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, place remaining tea bags in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove bags. Place icing sugar in a bowl. Stir in tea until smooth. Tint light pink with food colouring. Top each biscuit with 1 teaspoon icing. Stand for 10 minutes or until set. Serve