Beat the butter and sugar together in the bowl of an electric mixer until light and fluffy.

Add the egg and vanilla and beat until mixed in.

Scrape down the sides and the beater and beat again to incorporate the scraped bits.

Add the flour and beat it through until the dough comes together.

Shape the dough into a disc, wrap it in plastic wrap and refrigerate for at least an hour.

Pre-heat the oven to 200C(392F) fan-forced and line two baking trays with baking paper.

Turn the dough out onto a lightly floured surface and roll the dough out to 1cm thickness.

Use a teabag as a template and cut out tea bag shapes with a sharp knife.

Place the biscuits on the lined baking trays leaving 2cm between each one and then use the tip of a knife or skewer to pierce a hole in the top of each one.

Bake the biscuits for 7-10 minutes or until they start to turn golden.

Leave them on the tray for 5 minutes and then transfer to a wire rack to cool completely.

Melt the chocolate and one at a time dip the biscuits into the chocolate so it comes half way up.

Shake off the excess and then gently lay the biscuits on a sheet of non-stick paper.

When the chocolate has set, thread a piece of thread through the hole and then tie in a double knot.

Attach the labels.