Description
These cookies have the great flavor of Rooibos in a nice shortbread cookie and dipped in chocolate for extra sweetness.
Ingredients
Units
Scale
- 6 Rooibos Teabags
- 1 cup plus 2 tablespoons Butter
- 1/3 cup Erythritol/ Sugar
- 1 Teaspoon Vanilla Extract
- 1 Lemon (zested)
- 2 cups Flour
- 1/2 tsp. Salt
- 1 cup Unsweetened Chocolate Chips
- 1 tsp. Coconut Oil
Instructions
- Remove the rooibos from the bags and roast in a dry pan on medium heat until aromatic.
- Place butter, vanilla, and sugar in a large bowl and beat until light and fluffy.
- Add in lemon zest, rooibos, salt, and flour.
- Mix well until a soft dough is formed.
- Shape dough into a log, roll in cling wrap and refrigerate for 30–40 minutes.
- Remove from fridge and slice into discs.
- Place on a baking sheet and bake at 180C / 350F for 10–15 minutes, or until bottoms are slightly browned.
- Cool on a wire rack.
- Place chocolate chips and coconut oil in a bowl then microwave until smooth and glossy.
- Dip one corner of the shortbread into the chocolate then place on a wire rack to set.
- Enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 191
- Sugar: 0
- Sodium: 150
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 3
- Cholesterol: 27
