Honey Chamomile Shortbread Cookies

Recipe adapted from lifestyle
55g butter, softened
10g icing sugar
15g caster sugar
1/4 tsp vanilla extract
1.5 tsp honey chamomile tea leaves
62.5g plain flour, sifted
Cream butter, icing sugar and sugar with an electric mixer till smooth and fluffy.
Add the vanilla extract and tea leaves, and beat till well combined.
Fold in the sifted flour. 
The mixture should come together to form a dough.
Flatten the dough slightly so that it looks like a thick disc.
Wrap it in a clean plastic bag, such as a freezer bag, and put it in the refrigerator to chill for about one hour or until dough is firm.
Wrap it tightly so that the dough does not dry out.
Roll out the chilled dough with a rolling pin.
The dough should be about 6mm thick.
Tip: you can roll out the dough between 2 sheets of plastic/baking paper to contain the mess.
Use cookie cutter to cut the dough into shapes and place it onto an oven tray lined with baking paper.
Cookies should be at least 2cm apart from each other.
Repeat the process until all the dough is used.
Let the cookies rest for 10 minutes before putting it in the oven.
Preheat oven to 170 degree C.
Bake for 9 to 10 minutes or until golden brown.
Cool the cookies on a wire rack and store in an air-tight container for up to a week.
Makes 10 cookies, depending on the size and shape of the cutter.
Will SHE make it again? 

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