Rooibos Tea Cookies

1. Roast almonds on a hot saucepan for about 1 minute.
2. Place roasted almonds, basil, olive oil, clove garlic and salt into a blender cup and blend until combined.
3. Spoon pesto in a large bowl and combine with grated Parmigiano Reggiano.
4. Cook spaghetti to Al Dente. Add 100 ml of pasta water and halved cherry tomatoes to the pesto and combine. Season with salt and pepper to taste. Add cooked spaghetti and combine. Grate more Parmiggiano on top.

1. In a large bowl beat butter and sugar with an electric minutes for 3-4 minutes until creamy.  

2. Add egg, vanilla, lemon zest and juice and beat again until combined.  

3. Add the rooibos tea from 2 tea bags.

4. In another bowl combine flour, baking powder, baking soda and salt and add to the dough. Mix with a spatula until combined.  

5. Refrigerate the dough for 1 hour.  

6. Scoop the chilled dough into balls (about 1 tbsp each) and place on the baking sheet, lined with parchment paper. Flatten the balls a bit with hand.  

7. Bake for 10-11 minutes in the preheated to 180C oven until the edges are set and slightly golden and the centers look soft.  

8. Leave on the baking sheet for 10 minutes, then transfer onto a wire wrack.