• 1 egg, separated

• 370g/ 13.05 oz plain flour

• 120g/ 4.23 oz unsalted butter, at room temp

• 1/2 cup brown sugar (100g/ 3.5oz)

• 120ml/ 4.23 oz maple syrup

• 3 tbs T2 Christmas Breakfast Tea

• 1 tablespoon ground ginger

• 1 teaspoon bicarbonate soda

• Flour for dusting

For Icing

• 150g/ 5.29 oz pure icing sugar

• Food colouring (optional)

1. Pre-heat the oven to 180C (356F). Line two baking trays with baking paper and lightly grease with a little butter.

2. Blitz the tea with the flour until the tea is entirely chopped into the flour, remove and set aside.

3. In a clean bowl beat the sugar and butter with a whisk until pale and creamy and then mix through the maple syrup and the egg yolk.

4. Mix in the flour and tea combination, ginger and bicarb until the mixture forms into a dough. Turn out onto a clean surface dusted with a little flour and knead until smooth. Wrap in plastic wrap and allow to rest in the fridge for at least 30 mins before using.

5. While the dough is resting you can beat the egg white with the icing sugar. If you wish to make coloured icing simply add a drop of food colouring to the mixture and combine. Once ready transfer to a piping bag.

6. Once the dough has rested use a rolling pin to roll the dough out on a surface dusted with flour until it’s about 5mm in thickness. Now you can cut the dough into any shape you please using a cookie cutter or a knife. Transfer the cookies to the baking tray and cook for 10 minutes. Once cooked remove and allow to cool for 5 minutes before transferring to a wire rack and allow to cool completely before decorating with the icing.