Blood Orange and Rosemary Teacakes

Name: Blood Orange and Rosemary Teacakes
Cuisine: French, European, Mediterranean
Ingredients: 125g butter, softened; 50g caster sugar; 50g brown sugar; Zest of 1½ blood oranges; ½ sprig fresh rosemary, finely chopped, plus extra to serve; 1 tsp vanilla; 2 large eggs, at room temperature; 75g (1/2 cup) flour, sifted; ½ tsp baking powder; 40g almond meal; 60ml (1/4 cup) blood orange juice (approx. 1 blood orange); ¼ cup lemon juice; ¼ cup water; Zest of ½ blood orange; ½ cup caster sugar; 1-2 sprigs of fresh rosemary; 160g (1 cup) icing sugar mixture, sifted; 2-3 tbsp blood orange juice (approx. juice of 1/2 blood orange)