Black Queen Brownie
2 tsp of vanilla essence
200g dark cacao
1 & 3/4 cups sugar
3/4 cup flour
1 tsp baking powder
1/3 cup cacao powder
4 free range eggs
1/4 cup black tea leaves
Melt the butter, chocolate and sugar in a medium saucepan.
Sift the flour, baking powder and cacao powder into the chocolate mixture. Whisk the eggs and vanilla essence and add those to the mix.
Pour the mixture into a greased and lined baking tin and sprinkle the top with the tea leaves to give it a crunch. Bake at 180°C for 50 minutes.
Serve with cream or ice cream and dust with icing sugar or raw sugar. Enjoy with a pot of black tea.
Short White Tea Hearts
1 cup sugar
4 cups flour
1/2 tsp salt
4 tsp loose leaf tea of your choice
6 drops of vanilla essence
Silver dots (in the baking section of your supermarket)
Mix all the ingredients in a food processor until it just comes together.
Knead the dough and roll flat.
Cut into heart shapes.
Bake at 125ºC for 45 minutes.
To make icing, mix half a cup of icing sugar with two teaspoons of boiling water (more if needed) and ice the shortbread biscuits when they are cold.
Top with silver baking decoration dots before the icing sets.
1 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 tablespoon cinnamon
1 1/4 Spicey Green Chai Tea
1 cup white chocolate chips
Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, grinded Spicey Green Chai Tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
*Grind in a clean coffee grinder or in a mortar.
Make ahead: Up to 3 days, stored airtight.