1. Warm the lemon juice and oil together. Add the two tea bags and allow it to infuse into the mixture for 3-5 minutes then remove tea bags. Combine all the other ingredients together in a bowl and mix well till all the ingredients are incorporated. Cover with cling film and leave to chill for at least 3 hours or overnight.
2. Preheat the oven to 170C and spray a baking tray with non stick spray.
3. Place the icing sugar in a bowl and scoop 1 tbsp mounds of the dough into the icing sugar and coat generously in icing sugar.
4. Place them on a baking tray leaving enough space between each cookie as they will spread.
5. Bake for 8-10mins or till the edges are lightly brown.
6. Cool on the tray for a few minutes before removing and placing them on a baking tray.

Sit back and enjoy!