Posts Tagged 'baking'

Rooibos Snickerdoodles with Chai Spice

 

Rooibos Snickerdoodles

Love rooibos? Us too. That’s why this week we’ve added it to the humble Snickerdoodle and upped the ante on the traditional sugar-and-cinnamon topped cookie!

To complement the sweet, earthy taste of these bonafide tea cookies, we’ve dusted them with chai spices instead of plain old sugar and cinnamon. We think we may have just discovered the ultimate Snickerdoodle – try it yourself and see!

To transform your Snickerdoodles into red tea and spice cookies, simply add some Tealish Rooibos Latte Mix to your favourite Snickerdoodle recipe. Our Latte Mix is a unique and versatile tea: made of stoneground rooibos and gently mixed with a bit of fruit pectin and cane sugar, the powdered form of this tea makes it a snap to add to baking! For these cookies, add one teaspoon of rooibos for every cup of flour, and combine with the dry ingredients.

rooibos latte mix

Then, toss a few different spices into your sugar-and-cinnamon mix. Pick and choose from your favourite chai flavours – we love cinnamon combined with ginger, cardamom and a pinch of nutmeg, but allspice and ground fennel are nice, too.  Your kitchen will smell warm and inviting as these bake in the oven!

Serve alongside a nice cup of tea, preferably with family and friends.

 

Advertisements

TBS: Lady Grey Vegan Shortbread

A classic Earl Grey is nothing without a lovely biscuit to compliment it (or so our grandmothers told us) and everyone knows this duo is all the more perfect when shortbread is introduced to the equation. Here’s our super simple recipe for a buttery vegan shortbread with a special twist: lavender!

Ingredients

1/2 teaspoon vanilla
1 + 3/4 cups flour
1 cup chilled vegan margarine (Earth Balance is our fave)
1 + 1/2 teaspoons Tibetan lavender tea
2 tablespoons lady grey tea
-steep in 1/4 cup of boiling water for 3 minutes
1/2 cup icing sugar
1/4 cup corn starch

Directions

Preheat oven to 350 degrees celsius

Step One:
Blend chilled butter, lavender tea flowers, icing sugar and corn starch in a food processor.

Step Two:
Add half the flour and all the lady grey and pulse gently until you achieve a crumbly texture.

Step Three
Blend in remainder of flour until dough balls and becomes smooth.

Step Four:
Roll into a log, wrap in wax paper, and chill in the fridge for 30 minutes.

Step Five:
Cut dough into 1/2 inch rings and place on un-greased cookie sheet.

Step Six:
Bake for 15 minutes or until the shortbread is just golden at the bottom edge.

Step Seven:
Cool and enjoy with a hot cuppa Lady Grey tea and come good company!

TBS: Gluten Free Vegan Toasty Almond Cupcakes!

Nothing goes with tea quite like fresh baked goods, but what if your tea was baked into them? Introducing the Tealish Baking Series (TBS), a set of tea-licious recipes with options for almost every food sensitive tummy.

Obsessed with Toasty Almond? Join the club. Here at Tealish we’re constantly trying to invent new ways to get more toasty almond into our daily lives. Months of brainstorming, experimenting, failure, and tasting finally lead to this magnificent recipe, a combination of our two favorite things: behold, the Toasty Almond Cupcake!

Ingredients

50g bag of Toasty Almond tea
1/3 cup canola oil
1 + 1/2 cups almond milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3/4 cup sugar
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn or almond flour (we use corn)
1/2 cup white rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cupcake Directions

Preheat oven to 350 degrees celsius

Step One:
Stir 8 teaspoons of Toasty Almond into the soy milk in a small saucepan on medium heat. Stir constantly for ten minutes, careful not to burn the soy milk, until colour is quite pink. Some of the milk will be soaked into the tea but don’t worry, we’ve planned for that! Pour through sifter into bowl and put aside.

Step Two:
In a large bowl, mix 1 cup of tea infused milk, extracts, oil, and sugar together with electric mixer on medium until ingredients are just combined.

Step Three:
Add tapioca flour and flax seed and mix vigorously for one minute until flour is dissolved.

Step Four:
Add all other remaining ingredients and mix with electric mixer on medium for two minutes: don’t worry, it is impossible to over mix this recipe!

Step Five:
Pour batter into baking tray (fill 3/4 full) and bake for 20-22 minutes. Let them cool completely before icing!

Icing

Ingredients

1/4 cup vegan margarine (we use earth balance)
1/4 cup vegan shortening
2 + 1/2 cups icing sugar
1 teaspoon vanilla
1/4 cup toasty infused milk
1 pinch of cinnamon
12 tsp “toasty extract”*

*brew a quarter cup of toasty almond tea with 6 teaspoons of tea for as long as possible. This will create a sort of extract that helps turn your icing pink!

Icing Directions

Step One: Cream together margarine and shortening until fluffy.

Step Two: Slowly add all other ingredients, adding small amounts of “toasty extract” last until you create a suitable shade of pink.

Step Three: Ice cupcakes liberally, brew up a cup of tea and enjoy!


ABOUT TEALISH

Tealish is a modern tea boutique located in downtown Toronto, Canada. This blog is meant to be a peek in to what Tealish is up to as well as a source of information about loose leaf tea and all things tea related. We hope you enjoy these posts and we hope you enjoy our teas – check us out online at www.tealish.com

Twitter Feed