Soft together the flour and salt. Whisk in the contents of the teabags.

Cream together the sugar and butter. Add the vanilla and mix.

Combine with the dry ingredients until a dough forms.

Chill the dough for at least 1 hour.

Roll the dough between 2 pieces if parchment paper with a rolling pin until it’s 1cm thick.

Cut out the dough with a cookie cutter.

Place the cut out dough on a lined baking tray and refrigerate it.

Preheat the oven to 175 celsius.

Bake the cookies for 10-14 minutes.

Allow them to cool on the tray for 5 minutes, them remove and place on a wire rack to cool completely.