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TEANIBBLES


TEANIBBLES

RASPBERRY CINNAMON BITES Ingredients 125g butter 1/2 cup sugar 1 egg 1 tablespoon honey 2 teaspoons cinnamon 1 1/2 cups flour, shifted Raspberry jam Method (Makes 24) Beat the butter, sugar, egg and honey together until light. Blend in the sifted flour and cinnamon. Roll teaspoonful lots in balls and place on a greased baking tray. Indent with a spoon and put a dab of raspberry jam on top. Bake at 180C for 15 minutes.


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.


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.


CINNAMON 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.


FRUIT COMPOTE LOAF Ingredients 2 1 2 1 1 1

cups water cup Fruit Compote Fruit Tisane cups flour cup brown sugar Tablespoon butter 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.


LEMON LOAF CAKE Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder Pinch of salt 1 cup sugar Grated zest of 1 lemon 1/2 cup plain yoghurt 3 large eggs 1/2 teaspoon pure vanilla extract 1/2 cup oil Method Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Fold in the oil. The batter will be thick and shiny. Scrape it into a medium sized loaf pan. Bake at 180C for 50-55 minutes, or until the cake begins to come away from the sides of the pan, and a knife inserted into the centre comes out clean. Cool for 5mins, then unmold and cool to room temperature on the rack.


TURKISH DELIGHT TEA SHORTBREAD Ingredients 250g butter 1 tablespoon Turkish Delight Flavoured Black Tea 1 cup icing sugar 1 cup cornflour 2 cups plain flour Method Makes 30 Melt the butter. Add the tea and infuse for 15 minutes. Strain the leaves out. Mix butter and sugar together until light and fluffy. Sift cornflour and flour together. Mix sifted ingredients into creamed mixture. Knead well. On a lightly floured board roll out to 0.5cm thickness and cut into circles. Place on a greased oven tray and prick with a fork. Bake at 150C for 30 minutes or until pale golden.


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.


Ingredients 2 1 2 1 1 1

Cups water Cup Peachy Plus Fruit Tisane Cups flour Cup brown sugar TBS butter 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.


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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