Muesli Biscuits with Cinnamon Tea and Bitter
• 30g Dilmah Cinnamon Tea
• 150g Butter
• 250g of wholegrain Muesli
• 125g Sugar
• 2 Eggs
• 125g self-raising flour
• Fondant Chocolate
Melt the butter and add the cinnamon tea. Let it soak for a little while. Mix butter with muesli and sugar. Beat up the eggs to froth and mix it with the muesli. At last fold in the flour. Bake for 20 minutes at 170°C. After biscuits have cooled down, dip part of the biscuit in the melted chocolate.
• 3dl strong Dilmah t-Series Italian Almond Tea
• 1dl Amaretto
• 1dl sugared (half) whipped cream
• Roasted Almond flakes
Mix tea with the Amaretto, pour the mixture into an Amaretto-glass. Gently cover it with the cream and decorate with the almond flakes.