甘菊蜜糖花饼（Camomile&Honey Cookies)

昨天和妹妹相约一起做很久都没吃的潮州饭桃。

两人一面做，一面蒸糕；

一蒸熟了就迫不及待的吃。

一面做，一面吃，还挺有意思的。

做完糕，老公给我们泡咖啡；

我们两个又继续运动嘴巴，

吃着妹妹做的年饼, lapis lengit 和九层糕。

我前天也做了花生饼和甘菊茶花饼，于是也拿出来凑热闹。

两个人喝茶却摆满了整桌子的糕和饼；

真的很有福气。

妹妹今天传了短讯给我叫我快快上这花茶饼食谱。

其实，之前这食谱也上过了。

是Ann家的伯爵奶茶饼。

我只不过把伯爵给换了甘菊&蜜糖而已。

我家老公和妹妹都喜欢，希望你也会中意。

 Ingredients:

• 150g Butter, softened
• 80g Icing sugar
• 1 Egg yolk
• 60g Ground almond
• 200g Plain flour
• 50g Fresh milk
• 2 Camomile, Honey & Vanilla Tea bags

Method:

1. Heat up fresh milk and cut off Camomile tea bags and add the tea leaves in it. Cover and leave to cool.
2. Beat butter and icing sugar till light and fluffy. Add in egg yolk and mix well.
3. Add in (1) and mix till combined.
4. Mix in ground almond and follow by plain flour in two batches and mix well to a soft dough with a spatula.
5. Put dough into a piping bag fitted with a star nozzle and place in refrigerator for 30 minutes. 
6. Take out dough from refrigerator and Pipe out cookies onto the prepared trays.
7. Deco with some choc chips or sugar candy.
8. Bake at preheated oven 180C for about 13-15 minutes until the cookies are lightly golden.
9. Cool the cookies before store them in an airtight container.