بسكويت إيطالي بالبرتقال والرويبوس والشوكولاتة البيضاء

Italian 20 Mins Prep · 45 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Line a standard baking tray with baking paper.
2. Combine the flour, baking powder, cinnamon, rooibos tea (made from 5 tea bags), sugar, almonds and orange zest, and mix well.
3. Make a well in the centre of the mix and break in the 2 large eggs at room temperature.
4. Mix to form a soft dough, then add the roughly chopped, white chocolate chunks.
5. Knead gently on a lightly floured surface to bring the dough together, then shape into a 20cm log.
6. Place on the lined baking tray and bake in the preheated oven for 30 minutes or until golden and a skewer that has been inserted comes out clean. Allow to cool completely.
7. Using a bread knife, cut the log into 1cm thick slices and lay out on the baking tray. Return the tray to the oven and bake for 15 minutes until golden and completely dry. Allow to cool.
8. Drizzle with the extra white chocolate and sprinkle with the tea leaves and allow to set.
9. Store in an airtight container for up to 1 month.
10. TOP TIP: Use a spice grinder to grind the tea leaves finely.

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