Prep Time: 25 minutes (+ 30 minutes refrigeration time)
Cooking Time: 15 minutes
Yield: 13 biscuits

Ingredients:

Biscuits:
– 250g butter, softened
– 1/2 cup icing sugar mixture
– 1/3 cup custard powder
– 1/3 cup cornflour
– 1.5 cups plain flour

Buttercream:
– 2 earl grey teabags (I use T2 French Early Grey)
– 1/2 cup boiling water
– 90g butter, softened
– 1 cup icing sugar

Method:

1. Preheat oven to 180 degrees celsius, line 2 baking trays with paper
2. Beat butter until creamy. Add flour, icing sugar, cornflour and custard powder. Stir until just combined. Place in fridge for 30 minutes
3. Roll tablespoon sized balls of mixture and place on baking tray. Flatten with fork.
4. Bake for 15 minutes, until edges are slightly golden. Allow to cool on tray
5. Meanwhile, place teabag in heatproof jug and pour in boiling water. Allow to infuse for 10 minutes.
6. Add butter and icing sugar for buttercream into a bowl and beat. Add 2 tablespoons of tea mixture.
7. Once biscuits are completely cool, fill buttercream in a piping bag. Pipe over half of biscuits and sandwich together. Place in fridge to allow buttercream to set before eating. Store in fridge.