- 85 g soft margarine
- 140 g sugar
- 1 egg
- 1 packet vanilla sugar
- 180 g Küchenmeister Spelt Flour T630
- 100 g dark bitter or white chocolate
- 3 drops almond extract
Cream together the butter, sugar and vanilla sugar. Add the egg and almond extract, and mix well. Add the flour and mix together. Roll the dough into a ball, cover in cling film, and refrigerate for atleast two hours.
Preheat the oven (180°C circulated air). Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough. Using a tea bag as a guide, cut out tea bag cookies from the dough. Place the cookies on the baking sheet. Using a wooden skewer make a tiny hole at the top of each cookie. Bake the cookies for 10 minutes. Remove the cookies from the oven, and using the wooden skewer repoke the holes in each cookie. Leave the cookies to cool briefly on the baking sheets, before moving them to a wire rack to cool completely.
Melt the chocolate. Dip each cookie halfway in the chocolate and allow excess chocolate to drip off. Place the cookies on a piece of parchment paper and allow to dry. When the chocolate is dry thread a label through each hole.