In a bowl, beat the cold butter cubes and sugar premix for a few seconds until nuggets form. Add the flour premix. Mix until the mixture looks sandy but still has butter nuggets.
In a separate bowl, mix the eggs, yolk, and rooibos together. Then combine with the dry ingredients. Be careful not to overmix.
Scoop out some of the cookie mixture and form a ball, but don’t squeeze it too tight.
Freeze the balls for a few hours or overnight.
Preheat your oven to 190°C and line a baking sheet with baking paper. Place your cookie balls on the sheet, leaving enough space for them to expand. Bake for 16 minutes until the tops are golden. Remove from the oven, pipe your caramel treat in the center and allow to cool.
