TEANIBBLES

TEANIBBLES

TEANIBBLES

TEANIBBLES

TEANIBBLESTEANIBBLES

Ingredients350gms baker’s semi-sweet chocolate225gms cream cheese , softened3 cups icing sugar1 ½ teaspoons infused High Grade Jasmine1 Tablespoon finely ground High Grade Jasmine

MethodMelt chocolate by placing in microwavable dish. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute.Remove from microwave. Stir until completely melted. Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate, 1 tablespoon of the ground jasmine tea and infused jasmine tea; mix well. Refrigerate about 1 hour.Shape into 1-inch balls. Roll in a combination of cocoa and jasmine tea. (1Tablespoon ground High Grade Jasmine, 2 Tablespoons Cocoa) Store in refrigerator.

JASMINE TEA TRUFFLES

TEANIBBLES

Ingredients225g butter2 tablespoons Ginger Root2 cups sugar4 eggs3 cups self-rising flour1 cup milk

Icing225 grams butter, softened4C icing sugar1 teaspoon vanilla essence2 teaspoons cinnamon

Method (Makes 24 medium sized cupcakes.)Melt the butter and add the ginger. Infuse for 15 minutes. Combine the butter and sugar. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour, add the milk and the remain-ing flour, stirring until just combined. Fill the cupcake pans 2/3 full.Bake at 180C for 20-25 minutes, rotating the pans halfway through to ensure even baking.

For the icing, cream the butter until smooth. Gradually beat in the icing sugar until mixture is light and fluffy. Add the cinnamon and vanilla essence and stir until smooth. Spread or pipe the frosting on cooled cupcakes.

GINGER CUPCAKES WITH CINNAMON ICING

TEANIBBLES

Ingredients1/4 cup finely ground Red Vanilla Raspberry Rooibos Tisane1 1/4 cup hot water2 1/2 cup sifted cake flour1 1/4 cup brown sugar2 tsp baking soda1/2 tsp salt1/2 cup honey 120g butter, melted2 eggs1 egg yolk1/2 cup buttermilk (or regular milk with 1 tablespoon of white vinegar, left to stand for 10 minutes)

MethodPlace the rooibos in a large bowl and cover with hot water. Stir well and allow to steep for 5 minutes. In a medium bowl, whisk together the flour, brown sugar, baking soda and salt. To the steeped rooibos, add the honey, the butter, and the eggs. Beat on high speed for 2-3 minutes. Beat in half of the flour mixture, then half of the buttermilk. Repeat, using the remainder of flour mixture and milk. Beat for 2 minutes more to aerate.Pour into a greased and floured 22 cm cake pan and bake at 180C for 25-30 minutes or until the top springs back when pressed. Allow to cool for 15 minutes before turning out of pan to finish cooling. Serve with whipped cream.

ROOIBOS BUTTER CAKE

TEANIBBLES

Ingredients225g butter4 tablespoons Chamomile Herbal Tisane2 cups sugar4 eggs3 cups self-rising flour1 cup milk

Icing1/3 cup whole milk2 teaspoons Lavender Herbal Tisane3 cups icing sugarFood colouring

Method Makes 24 medium sized cupcakes.

Melt the butter and add the chamomile. Infuse for 15 minutes, then strain the flowers out. Combine the butter and sugar. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour, add the milk and the remaining flour, stirring until just combined. Fill the cupcake pans 2/3 full. Bake at 180C for 20-25 minutes, rotating the pans halfway through to ensure even baking.

For the icing, bring milk and lavender just to a boil in a medium saucepan over medium heat. Remove from heat an allow to steep for 10 minutes. Strain and discard lavender. Beat in icing sugar. Add food colouring until desired colour is reached. Spread immediately over cooled cupcakes.

CHAMOMILE CUPCAKES WITH LAVENDER ICING

TEANIBBLES

Ingredients2 cups water1 cup Fruit Compote Fruit Tisane2 cups flour1 cup brown sugar1 Tablespoon butter1 teaspoon baking soda

MethodBoil water, fruit and brown sugar for 10 minutes. Add butter. Cool the mixture until nearly cold then add flour and baking soda.Put in medium loaf tin and bake 1 - 1 1/2 hours at 180C.

FRUIT COMPOTE LOAF

TEANIBBLES

Ingredients2 cups all-purpose flour1 tablespoon baking powder2 tablespoons sugar1/2 teaspoon salt3 tablespoons butter1 egg, beaten1 cup milk1 cup dried Cranberries1 tablespoon Red Original Organic rooibos tisane

Method Makes 12 SconesPour the milk and the rooibos into a saucepan and bring to the boil. Remove from the heat and set aside for half an hour, or overnight in the refrigerator for a more intense flavour. Strain the rooibos out if you wish.

Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and then gradually add the milk until a thick dough is formed (it may take more or less than 1 cup).Add dried Cranberries.Turn out the mixture onto a floured board and knead lightly. Roll out to 2cm thickness and cut into 5cm rounds, placing them close together on a greased baking tray. Brush the tops with milk.Bake at 230°C for 10 minutes or until well risen, golden and cooked. Serve warm with cream and jam.

CRANBERRY ROOIBOS SCONES

TEANIBBLES

Ingredients250gm melted butter1C Icing sugar1C Cornflour2C Flour2Tbs Christmas tea

MethodCream butter and sugar until light and fluffy, mix in sifted flour and cornflour. Add tea.(Nicky’s handy hint: If the mixture is extremely dry gradually add 1-2Tbs milk or brewed Christmas tea, be very careful not to add too much)Knead dough - (should hold together if not add a little more milk). Roll out to 0.5cm thick and using cook-ie cutters cut in to desired shapes. Lightly grease tray or use baking paper. Bake at 150c for 30 minutes or until golden brown. Cool.Makes 30.

CHRISTMAS TEA SHORTBREAD

TEANIBBLES

Ingredients1 Cup butter2 Cups sugar4 eggs3 Cups self-rising flour3/4 Cup milk2 TBS Strawberry Kiwi Tisane¼ Cup freshly boiled water

Icing1 Cup unsalted butter4 Cups icing sugar1 tbs Strawberry Kiwi Tisane

Method Makes 24 medium sized cupcakes. Preheat the oven to 180 C, fill 2 cupcake pans with paper liners or grease well. Cream the butter and sugar until it is light and fluffy. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour. Infuse the tea for 4 minutes in the hot water & strain, then add the milk and the remaining flour, stirring until just combined. Fill the cupcake pans 2/3 full. Bake 20-25 minutes, rotating the pans halfway through to ensure even bak-ing.

For the icing, cream the butter until smooth. Gradually beat in the icing sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon juice and tea, stir until smooth. Spread or pipe the frosting on cooled cupcakes.

STRAWBERRY KIWI CUPCAKES

TEANIBBLES

Ingredients 2 Cups water1 Cup Peachy Plus Fruit Tisane2 Cups flour1 Cup brown sugar1 TBS butter1 tsp baking soda

Method

Boil water, fruit and brown sugar 10 minutes. Add butter. Cool the mixture until nearly cold then add flour and baking soda.

Put in medium loaf tin and bake 1 - 1 1/2 hours at 180 C.

PEACHY PLUS FRUIT LOAF

TEANIBBLES

Ingredients 2 Cups sugar25g butter½ Cup milk1 TBS cocoa1/8 tsp vanilla essence¼-½ tsp chilli flakes2 TBS choco chilli tisane

Method

Combine all the ingredients in a saucepan except vanilla essence. Gently bring to a light boil stiring occa-sionally. After approx 20 minutes start testing the fudge by dropping a little into a glass of cold water. If it forms a soft ball then it is ready.

Remove from the heat, add vanilla and beat until thick. Pour into a small slice pan and leave to set. Cut once set with a hot knife and enjoy.

CHOCO CHILLI FUDGE

TEANIBBLES

Ingredients1 cup butter, at room temperature2 cups sugar4 eggs3 cups self-rising flour3/4 cup milk2 tablespoons Earl Grey Blue Flower Tea¼ cup freshly boiled water

Icing 1 cup unsalted butter4 cups icing sugarzest of 1 lemon1 tablespoon Earl Grey Blue Flower Tea3 tablespoons lemon juice

MethodMakes 24 medium sized cupcakes. Preheat the oven to 180 C, fill 2 cupcake pans with paper liners or grease well. Cream the butter and sugar until it is light and fluffy. Add the eggs one at a time, beating each egg very well so that it is thor-oughly combined before adding the next egg. Beat in half of the flour. Infuse the tea for 4 minutes in the hot water & strain, then add the milk and the remaining flour, stirring until just combined. Fill the cupcake pans 2/3 full. Bake 20-25 minutes, rotating the pans halfway through to ensure even bak-ing.

For the icing, cream the butter until smooth. Gradually beat in the icing sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon juice and tea, stir until smooth. Spread or pipe the frosting on cooled cupcakes.

EARL GREY CUPCAKES WITH LEMON BUTTERCREAM

TEANIBBLES

Ingredients¾ cup Icing Sugar140g Butter1¾ cup all purpouse Flour3 large egg yolks1½ Tablespoons Matcha1 cup Sugar

MethodMakes 12 small cookies.

Preheat the oven to 180C. Line a sheet pan with parchment paper.Whisk the icing sugar and green tea together in a bowl. Add the butter and green tea/sugar mixture into the bowl of a stand mixer fitted with the paddle attachment. Mix untill smooth and light in colour. Add the flour and mix untill well combined. Add the egg yolks and mix untill well combined. Form the dough into a disk and chill in the refridgerator untill firm (about 30mins).

Roll the dough out into ½’’ thickness and cut into shapes. Toss each cut cookie in a bowl of granulated sugar to coat. Place the sugar-coated cookies on the parchment lined pan. Bake at 180c for 12 - 15 min-utes.

MATCHA COOKIES

TEANIBBLES

Ingredients2 cups flour1/2 cup cornflour1/4 tsp salt 1/4 cup icing sugar 230g butter 1/4 cup boiling water3 tsp Ginger Kissed Tea

Filling100g butter1 to 2 cups icing sugar3 tsp Ginger Kissed Tea

MethodMakes 16 kisses.

Sift flour, cornflour, baking powder, and salt into a medium bowl and set aside.In a large bowl, beat the butter and icing sugar until smooth. Infuse the tea into the the water and add to the butter and icing sugar. Add the flour mixture and and mix until just blended.For each cookie, roll a level tablespoon of dough between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies and bake at 180C for 25-30 minutes, until the tops feel firm and the cookie bottoms are lightly browned (the tops of the cookies should not color). Cool thoroughly before icing.

For the filling, melt the butter and add the tea. Infuse for 15 mintues, then strain the tea leaves out, leav-ing the tea infused butter. Beat in the icing sugar gradually until icing is firm enough to spread. Sandwich together two biscuits with a generous smear of icing.The cookies can be stored in a tightly covered container at room temperature for up to 5 days.

GINGER KISSES

TEANIBBLES

Ingredients3 cups Self Raising Flour¾ cup Lemonade½ cup Cream1 tablespoon Red African Fire Rooibos

MethodMakes 12 Scones.

Pour the cream and the rooibos into a saucepan and bring to the boil. Remove from the heat and set aside for half an hour, or overnight in the refrigerator for a more intense flavour. Make sure you remeasure the cream if you choose to strain the rooibos out, and top up with extra cream if needed.

Sift the flour into a large bowl and add the cream and lemonade. Mix quickly with a knife to make a soft dough and turn onto a floured board. Knead lightly and roll out to 2cm thickness. Cut into 5cm rounds and place close together on a greased baking tray. Brush the tops with milk to glaze.

Bake at 230°C for 10 minutes or until well risen, golden and cooked.Best served warm and fresh, but lend well to freezing in an airtight container and defrosting in the micro-wave for a quick snack!

RED AFRICAN FIRE SCONES

TEANIBBLES

Ingredients110g Butter2 cups Sugar2 Eggs2 Egg yolks3 cups Flour2 teaspoon baking powder1/8 teaspoon salt1 cup milk1 tablespoon Matcha

Method Makes 20 cupcakes.Preheat the oven to 180C. Beat the butter on high untill soft. Add the sugar and beat on untill light and fluffy. Add the eggs and egg yolks one at a time beating well to incorperate between each addition. Sift to-gether the flour, baking power and salt. Add to the batter and mix untill well combined. Whisk the matcha in with the milk and add slowly to the batter untill well combined and mixed through.

Spoon the batter into the cupcake papers untill 3/4 full. Bake for about 12 - 20 minutes depending on cup-cake size. Remove from tray to cool. Once cool, frost.

Frosting:110g Butter2 Tablespoons Cream1 Tablespoon Matcha powder3 cups Icing Sugar

Make a paste by adding the Matcha to the cream. Whip the butter briefly and scrape down the sides. Add in the sifted sugar and Matcha paste. Whip all together untill it’s smooth, light and airy.

MATCHA CUPCAKES

TEANIBBLES