• Cake Angels Elderflower and Lemon Shortbread Mix
• 65g cold unsalted butter, cubed
• 100g milk chocolate

1. First line a large flat baking tray with greaseproof paper.
2. Empty the biscuit mix into a bowl and add the butter. Use your fingertips to rub the butter into the dry ingredients until it comes together to make a shortbread dough.
3. Lightly flour a surface and rolling pin. Roll the dough out to approximately 0.5cm.
4. Cut out a teabag-shaped piece of paper to use as a template. Use the template to cut out 10 biscuits (you will need to bring the dough together and roll it out again to make 10 in total).
5. Carefully transfer the biscuits onto the baking tray, then use a straw to make a hole in the top of each biscuit.
6. Place the baking tray in the fridge for 30 minutes (this will stop the biscuits from spreading too much and help them keep their shape).
7. Meanwhile, preheat the oven to 150°C (fan assisted).
8. Bake the biscuits for 15 minutes until pale golden and leave to cool completely on the baking tray.
9. Once cool, tie a piece of string into the top of each biscuit. You can even make your own teabag labels from patterned card if you want to get super creative!
10. Now break up the milk chocolate into a microwave-safe bowl and microwave in 30-second blasts until melted and smooth.
11. Dip the end of each biscuit into the melted chocolate. Leave either in the fridge or at room temperature until the chocolate has set.

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Serve with a cup of tea and enjoy!