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RECIPES FOR AFTERNOON TEA

CUCUMBER SANDWICHES FOR AFTERNOON TEA
Use very fresh white bread. Blend a selection of your favourite herbs (basil, thyme, dill, oregano are some possibilities) into softened butter. Spread bread with herb butter. Finely slice English cucumber and layer onto bread. Season as desired with salt and pepper and top with a second slice of bread. Remove crusts and cut into triangles. Garnish the plate with fresh parsley. You might also try cold thinly sliced roast beef or chicken if you prefer something a little more substantial.

GRIDDLE SCONES
2 cups flour
¼ tsp. salt
3 tbsp. butter
1 tsp. baking soda
2 tsp. cream of tartar
2/3 cup strong cold tea
3 tbsp. sugar
¼ cup raisins
Sift dry ingredients together. Rub in butter. Add tea to make a soft dough. Add more flour if dough is too sticky. Knead until smooth. DO NOT overwork. Roll into ½" thickness. Cut into 8 triangles. Cook on medium hot griddle for 10 minutes, turning so that all sides are browned or bake in a 400ºF oven for 20 minutes.

BUTTER TARTS
Pastry for 12 tart shells

Filling:
1 ½ cups brown sugar
2 eggs
2 tsp. butter, softened
3 tbsp. buttermilk 1 tbsp. tea 1 cup raisins Combine all the ingredients mixing well. Bake at 350 ºF for 20 minutes

DATE SQUARES
1 lb. Dates
¾ cup hot tea
Pinch of salt
1 ½ cups flour
½ tsp. baking soda
1 ½ cup rolled oats
1 ½ cups brown sugar
1 cup butter, softened
Combine dates, salt and water and cook until the dates soften. Combine the rest of the ingredients to make a crumbly mixture. Spread half the mixture in a 9-inch square pan and pat down. Cover with dates and spread the rest of the crumbly mixture on top. Bake at 350 ºF for 20 minutes.

JUST DIVINE!
2 cups sugar
½ cup corn syrup
½ cup tea
Pinch of salt
2 egg whites stiffly beaten
1 tsp. vanilla
1 tsp. icing sugar
Mix the first four ingredients together in a saucepan then slowly bring to a boil. Cook until a small drip of the mixture into a cup of cold water forms a hard ball. Gradually pour the hot mixture into the stiff egg whites beating constantly. Continue to beat until it starts to hold shape. Beat in the vanilla and icing sugar. Drop from teaspoon onto wax paper. Let stand for several hours before serving. Store in airtight container.

BEST CARROT LOAF
½ cup oil
1 cup sugar
2 eggs, beaten well
1 cup of finely grated carrots
1 ½ cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. cinnamon
½ cup tea
Mix the oil and sugar together. Add the eggs and carrots. Sift together the dry ingredients then add small amounts of dry ingredients to sugar mixture alternately with the tea. Bake in greased loaf pan at 350 ºF for 50-60 minutes. Allow to cool then slice to serve.

 
 
 

 

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Cucumber Sandwiches
Scones
Butter Tarts
Date Squares
Just Divine!
Best Carrot Loaf