Cut open the tea bags, pour the contents into a bowl. Add the butter, stir in the sugar and salt.
Add the flour, mix quickly to form a soft dough, cover and chill for approx. 30 mins.
Roll out the dough in batches between two sheets of baking paper to a thickness of approx. 4 mm, cut into approx. 5 x 3 cm rectangles. Cut off the corners on one side to create a tea bag shape. Place the biscuits on a baking tray lined with baking paper.
Using a wooden skewer or smooth nozzle, make a hole (approx. 3 mm in diameter) in each biscuit, chill the biscuits for approx. 15 mins.
Approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
Dip the biscuits halfway into the icing at an angle, allow the excess to drip off, sprinkle with chamomile and leave to dry.