Tea and Honey Buttercream
1 egg white
¼ cup honey
1 stick unsalted butter, cut into 16 pieces (room temperature)
¼ teaspoon vanilla extract
2 bags Twinings English Breakfast Tea
Walkers Shortbread Mini Crunchy Oatmeal
Combine egg white, honey, and salt in a heatproof bowl set over a pan of simmering water. Whisk by hand until the mixture has reached 120 degrees (it will feel warm to the touch).
Remove from heat and whisk until stiff peaks form, about 7 minutes. The meringue will be thick, glossy, and col to the touch.
Add the butter one piece at a time, whisking well until it’s all incorporated. Whisk in vanilla and the contents of the tea bags. Continue mixing 2-3 minutes or until the frosting is completely smooth.
Spread the tea and honey buttercream on one Mini Crunchy Oatmeal cookie and top with another.