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JASMINE TEA TRUFFLES Ingredients 350gms baker’s semi-sweet chocolate 225gms cream cheese , softened 3 cups icing sugar 1 ½ teaspoons infused High Grade Jasmine 1 Tablespoon finely ground High Grade Jasmine Method Melt 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.
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GINGER CUPCAKES WITH CINNAMON ICING Ingredients 225g butter 2 tablespoons Ginger Root 2 cups sugar 4 eggs 3 cups self-rising flour 1 cup milk Icing 225 grams butter, softened 4C icing sugar 1 teaspoon vanilla essence 2 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 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, 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.
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ROOIBOS BUTTER CAKE Ingredients 1/4 cup finely ground Red Vanilla Raspberry Rooibos Tisane 1 1/4 cup hot water 2 1/2 cup sifted cake flour 1 1/4 cup brown sugar 2 tsp baking soda 1/2 tsp salt 1/2 cup honey 120g butter, melted 2 eggs 1 egg yolk 1/2 cup buttermilk (or regular milk with 1 tablespoon of white vinegar, left to stand for 10 minutes) Method Place 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.
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CHAMOMILE CUPCAKES WITH LAVENDER ICING Ingredients 225g butter 4 tablespoons Chamomile Herbal Tisane 2 cups sugar 4 eggs 3 cups self-rising flour 1 cup milk Icing 1/3 cup whole milk 2 teaspoons Lavender Herbal Tisane 3 cups icing sugar Food 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.
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FRUIT COMPOTE LOAF Ingredients 2 cups water 1 cup Fruit Compote Fruit Tisane 2 cups flour 1 cup brown sugar 1 Tablespoon butter 1 teaspoon baking soda Method Boil 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.
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CRANBERRY ROOIBOS SCONES Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 2 tablespoons sugar 1/2 teaspoon salt 3 tablespoons butter 1 egg, beaten 1 cup milk 1 cup dried Cranberries 1 tablespoon Red Original Organic rooibos tisane Method Makes 12 Scones Pour 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 230째C for 10 minutes or until well risen, golden and cooked. Serve warm with cream and jam.
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CHRISTMAS TEA SHORTBREAD Ingredients 250gm melted butter 1C Icing sugar 1C Cornflour 2C Flour 2Tbs Christmas tea Method Cream 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 cookie 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.
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STRAWBERRY KIWI CUPCAKES Ingredients 1 Cup butter 2 Cups sugar 4 eggs 3 Cups self-rising flour 3/4 Cup milk 2 TBS Strawberry Kiwi Tisane Âź Cup freshly boiled water Icing 1 Cup unsalted butter 4 Cups icing sugar 1 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 baking. 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.
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PEACHY PLUS FRUIT LOAF Ingredients 2 Cups water 1 Cup Peachy Plus Fruit Tisane 2 Cups flour 1 Cup brown sugar 1 TBS butter 1 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.
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CHOCO CHILLI FUDGE Ingredients 2 Cups sugar 25g butter ½ Cup milk 1 TBS cocoa 1/8 tsp vanilla essence ¼-½ tsp chilli flakes 2 TBS choco chilli tisane
Method Combine all the ingredients in a saucepan except vanilla essence. Gently bring to a light boil stiring occasionally. 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.
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EARL GREY CUPCAKES WITH LEMON BUTTERCREAM Ingredients 1 cup butter, at room temperature 2 cups sugar 4 eggs 3 cups self-rising flour 3/4 cup milk 2 tablespoons Earl Grey Blue Flower Tea Âź cup freshly boiled water Icing 1 cup unsalted butter 4 cups icing sugar zest of 1 lemon 1 tablespoon Earl Grey Blue Flower Tea 3 tablespoons lemon juice 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 baking. 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.
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MATCHA COOKIES Ingredients ¾ cup Icing Sugar 140g Butter 1¾ cup all purpouse Flour 3 large egg yolks 1½ Tablespoons Matcha 1 cup Sugar Method Makes 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 minutes.
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GINGER KISSES Ingredients 2 cups flour 1/2 cup cornflour 1/4 tsp salt 1/4 cup icing sugar 230g butter 1/4 cup boiling water 3 tsp Ginger Kissed Tea Filling 100g butter 1 to 2 cups icing sugar 3 tsp Ginger Kissed Tea Method Makes 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, leaving 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.
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RED AFRICAN FIRE SCONES Ingredients 3 cups Self Raising Flour ¾ cup Lemonade ½ cup Cream 1 tablespoon Red African Fire Rooibos Method Makes 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 microwave for a quick snack!
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MATCHA CUPCAKES Ingredients 110g Butter 2 cups Sugar 2 Eggs 2 Egg yolks 3 cups Flour 2 teaspoon baking powder 1/8 teaspoon salt 1 cup milk 1 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 together 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 cupcake size. Remove from tray to cool. Once cool, frost. Frosting: 110g Butter 2 Tablespoons Cream 1 Tablespoon Matcha powder 3 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.
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