Spiced Tea Biscuits/Galletas Especiadas Con Té

Heeyyy!!! I haven’t forgotten you all, I’ve just had a rather busy month! I did a short course about starting up a business (Yes,Dinie dreams too!!), and been preparing for a major event.. I hope to let you know more as the weeks roll on! I hope you all can make it-Well,you London/U.K followers will most likely make it! And I hope you do!

In the meantime, I’ve been inspired and this time its the bakery menu that has a new recipe. They are spiced and fragrant biscuits, using Lapsang Souchong tea! Feel free to use any other tea of your choice.

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INGREDIENTS
MAKES 30 BISCUITS/COOKIES

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100 grams of Plain Flour sieved
50 grams of Caster Sugar
100 grams of Margarine/Butter

1 Lapsang Souchong Teabags- This is a delicately smoky and fragrant flavoured tea, made by smoking tea leaves over pine leaves/bark.

1/2 Whole Mace shell(Or Mace Powder.)
1 Teaspoon of Sichuan Peppercorns

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1 Packet of Dark Chocolate Chips
Pinch of Salt

METHOD

Sieve the flour into a bowl, and add the sugar and other ingredients, including spices which should have been ground to a powder.

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Rub together using fingertips, then knead the dough together lightly to mix the ingredients together. Then, add a few splashes of water to bind the mixture into a dough. This should not take long.  Make sure the sugar and margarine have combined very well before this last step.

Lightly flour a surface or clean dry chopping board,and roll out a small quantity of dough. Use cookie cutters to shape the biscuit dough,and place in a non stick baking tray. Bake for around 10-15 minutes on 180° in an electric oven. Repeat with the rest of the dough. Serve with.. What else.. Tea!! Disfrutalo!

Coconut Sponge Cake

Light,fluffy, and moist, there is nothing like a sponge cake for all your sweet toothed needs!

 

INGREDIENTS

300 grams of Plain Flour
1 Teaspoon of Baking Powder
250-300 grams of Butter or Margarine
250 grams of Caster Sugar

150 grams of Dessicated Coconut

200mls or Half a Can of Coconut Milk
6 Eggs
Juice of Half a Lemon or 1 Tablespoon of Bottled Lemon Juice
1 Teaspoon of Vanilla Extract
Guava Jelly for the filling(Optional)

METHOD

Firstly, cream the butter and sugar together, either by hand or with a food processor. Then crack the eggs, and mix into the now softened butter, with the vanilla extract. Slowly add the flour, and fold into the mixture, if beating by hand. Pour all of it if using in a food processor. Add around 200mls of  coconut milk. Fold the dessicated coconut.The result should be a batter which is thick,but runs off a wooden spoon,creamy and smooth. Grease and line a baking tin with baking paper, a medium size should do the trick.

Pour the mixture into the tin and smooth with a wooden spoon. Bake at 150 degrees, for at least 45 minutes, or until golden and a skewer comes out clean from the centre of the cake. When the cake has completely cooled down, gently place one hand on top of the cake and with the other and using a large knife and start cutting through until you have two equal pieces of cake.

When this has been done, spread the jelly over the cake with a spatula, on one piece of cake. Slowly bring the top piece of cake over the bottom half and with a clean spatula,take any excess jelly from the middle of the cake. Cut into wedges, you should get about 8-16 slices of cake. To make a bigger cake, simply DOUBLE THE INGREDIENTS! Enjoy!!

Pistachio and Rose Cake

A Sponge cake, but with middle eastern flavours, of Pistachio and Rose.

INGREDIENTS

1 Cup of Rose Petals

1 Packet of Unsalted Pistachios ground to a powder

300 or less, grams of Plain Flour
1 Teaspoon of Baking Powder

1  Teaspoon of Cinnamon
250-300 grams of Butter or Margarine
250 grams of Caster Sugar
6 Eggs
Juice of Half a Lemon or 1 Tablespoon of Bottled Lemon Juice
1 Teaspoon of Vanilla Extract
A Splash of Milk(If needed)
METHOD

 Soak the rose petals in hot water for 5 minutes and then drain. Cream the butter and sugar together, either by hand or with a food processor.  Then crack the eggs, and mix into the now softened butter, with the vanilla extract, pistachios and cinnamon. Slowly add the flour and rose petals, and fold into the mixture, if beating by hand. Pour all of it if using in a food processor. Use a drop of milk, if the mixture is too thick. The result should be a batter which is thick,but runs off a wooden spoon,creamy and smooth. Grease and line a baking tin with baking paper, a medium size should do the trick.

Pour the mixture into the tin and smooth with a wooden spoon. Bake at 150 degrees, for at least 45 minutes, or until golden and a skewer comes out clean from the centre of the cake. Cut into wedges, you should get about 8-16 slices of cake. Serve with Orange blossom cream. To make a bigger cake, simply DOUBLE THE INGREDIENTS! Enjoy!!

Chocolate Chip And Orange Sponge Cake

Another delicious sponge cake…This time using chocolate chips and orange flavouring…..Mmmm… 

INGREDIENTS

300 grams of Plain Flour
1 Teaspoon of Baking Powder
250-300 grams of Butter or Margarine
250 grams of Caster Sugar

2 Packets of Dark Chocolate Chips

Zest and Juice of 2 Oranges/3 Tablespoons Of Thick cut Marmalade
6 Eggs
1 Teaspoon of Vanilla Extract
A Splash of Milk(If needed)
Firstly, cream the butter and sugar together, either by hand or with a food processor. Then crack the eggs, and mix into the now softened butter, with the vanilla extract, and zest of the oranges or if using, add the marmalade instead. Slowly add the flour, and fold into the mixture, if beating by hand. Pour all of it, if using in a food processor.Add the chocolate chips, and stir.  Use a drop of milk, if the mixture is too thick. The result should be a batter which is thick,but runs off a wooden spoon,creamy and smooth. Grease and line a baking tin with baking paper, a medium size should do the trick.

Pour the mixture into the tin and smooth with a wooden spoon. Bake at 150 degrees, for at least 45 minutes, or until golden and a skewer comes out clean from the centre of the cake. Cut into wedges, you should get about 8-16 slices of cake. To make a bigger cake, simply DOUBLE THE INGREDIENTS! Enjoy!!

Sponge Cake

Light,fluffy, and moist, there is nothing like a sponge cake for all your sweet toothed needs!

    INGREDIENTS

300 grams of Plain Flour
1 Teaspoon of Baking Powder
250-300 grams of Butter or Margarine
250 grams of Caster Sugar
6 Eggs
Juice of Half a Lemon or 1 Tablespoon of Bottled Lemon Juice
1 Teaspoon of Vanilla Extract
A Splash of Milk(If needed)
Strawberry Jam for the filling(Optional)
Buttercream for the filling(Optional)

    METHOD

Firstly, cream the butter and sugar together, either by hand or with a food processor. Then crack the eggs, and mix into the now softened butter, with the vanilla extract. Slowly add the flour, and fold into the mixture, if beating by hand. Pour all of it if using in a food processor. Use a drop of milk, if the mixture is too thick. The result should be a batter which is thick,but runs off a wooden spoon,creamy and smooth. Grease and line a baking tin with baking paper, a medium size should do the trick.

Pour the mixture into the tin and smooth with a wooden spoon. Bake at 150 degrees, for at least 45 minutes, or until golden and a skewer comes out clean from the centre of the cake. When the cake has completely cooled down, gently place one hand on top of the cake and with the other and using a large knife and start cutting through until you have two equal pieces of cake.

When this has been done, spread the jam over the cake with a spatula, on one piece of cake. And on the other, spread the buttercream if desired. Slowly bring the top piece of cake over the bottom half and with a clean spatula,take any excess jam and buttercream from the middle of the cake. Cut into wedges, you should get about 8-16 slices of cake. To make a bigger cake, simply DOUBLE THE INGREDIENTS! Enjoy!!