Preheat the oven to 180°C, gas mark 4. Line a standard baking tray with baking paper.
Combine the flour, baking powder, cinnamon, rooibos tea, sugar, almonds and orange zest, and mix well.
Make a well in the centre and break in the eggs.
Mix to form a soft dough, then add the white chocolate chunks.
Knead gently on a lightly floured surface just to bring the dough together, then shape into a 20cm log.
Place on the lined baking tray and bake in the preheated oven for 30 minutes or until golden and a skewer inserted comes out clean. Allow to cool completely.
Using a bread knife, cut the log into 1-cm thick slices and lay out on the baking tray. Return the tray to the oven and bake for 15 minutes until golden and completely dry. Allow to cool.
Drizzle with the extra white chocolate and sprinkle with the tea leaves and allow to set.
Store in an airtight container for up to 1 month.
Use a spice grinder to grind the tea leaves finely.