Vanilla Rooibos Tea Cookies

A relatively light and buttery sweet tea time biscuit that is between a shortbread and a sugar cookie. What's enjoyable about this recipe is that it makes a small batch therefore being able to whip up a batch without much time or effort and move on to something else. The rooibos tea I used was a vanilla rooibos which came in individual teabags; I cut open 4 teabags to use the tea inside which resulted in 2 tablespoons of loose tea however feel free to adjust the amount of loose tea according to your taste. 

Vanilla Rooibos Tea Cookies

-----------------------------------------------------------------------

makes approximately 12 cookies

2 tablespoons loose rooibos tea

1 teaspoon ground vanilla bean

1 1/4 cups unbleached all purpose flour

1/4 cup caster sugar

1/4 cup icing sugar

1/4 teaspoon salt

3/4 cup unsalted butter, slightly melted

3 teaspoons milk

2 teaspoons vanilla extract

vanilla lavender sugar, on a plate, for decorating

Preheat oven to 350ºF (190ºC). Line a cookie sheet with baking parchment. 

In a large bowl combine the flour, caster sugar, icing sugar, salt, ground vanilla bean and loose rooibos tea. Stir together. 

Gently melt the butter until almost completely melted, in a microwave safe bowl or in a saucepan on the stove over low heat, do not cook the butter, allow to cool for a few minutes. 

Create a well in the centre of the flour mixture and add the butter, milk and vanilla extract. Stir together until a dough is formed. If you find the dough seems to be a bit dry add another teaspoon of milk. Once a dough is form, roll into balls, no larger than a walnut, and dip them into the vanilla lavender sugar and place on the prepared cookie sheet about 2 inch apart. Gently flatten the tops with the bottom of a smooth glass or use the back of a fork to flatten, not to worry if the sides aren't smooth as being imperfect is part of their charm and place the cookie sheet in the refrigerator for about 20 to 30 minutes.

Bake in the preheated oven for about 10 to 12 minutes, until cookies are firm but slightly soft in the centre. Remove baking sheet from the oven and allow cookies to cool for 1 minute on the baking sheet before transferring to a wire rack to cool completely.    

It has been extremely hot here since the weekend and today hitting record breaking temperatures; the temperature will reach a high of +38ºC! Not much baking or cooking in the kitchen I'm afraid. Stay safe and stay cool! - JD 

Golden Coconut Lime Loaf

 

This golden loaf gets its rich colour from the added turmeric and it certainly has all the warmth and glow of Spring and all the sunny disposition, do I dare say, of Summer. A dense loaf, such as this, is lusciously forgiving in what it doesn't have, no eggs, no butter or no oil and no dairy. Trust me, you won't miss those because it is glorious and flavourful.  

 Golden Coconut Lime Loaf

------------------------------------------------------------------------------

1 cup (244ml) Almond milk

1/2 cup (161g) maple syrup

2 tablespoons sugar

1 cup (85g) coconut flakes, plus extra for decorating 

1 teaspoon vanilla

juice and grated zest of 1 lime 

1 1/2 cups (187.5g) unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon turmeric

1/4 teaspoon British mixed spice or nutmeg or cinnamon, optional

Preheat the oven to 350ºF. Grease and flour a loaf tin and line the bottom with baking parchment paper.

Combine the almond milk, maple syrup, sugar, coconut flakes vanilla and the lime zest and juice together in a large bowl. Whisk together until nicely blended. 

In another bowl mix the flour, baking powder, baking soda, salt turmeric powder and British mixed spice, if using, together well.

Add the flour mixture to the almond milk mixture and gently stir together to form a thick batter. Spoon the batter into the prepared loaf tin and spread evenly. Sprinkle the top with more shredded coconut. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the centre comes out clean.

Cool for 10 minutes in the tin and then remove the loaf from the tin and continue to cool completely on a wire rack. Sprinkle with more shredded coconut and finely dried edible flowers before serving. 

We had a lovely relaxing weekend and hope everyone had one too. It's midweek and although the sun seems to be hiding behind the cloud cover the birds are still singing. - JD    

Georgian Tearooms

When we go to England there is a list of the must haves. A Ploughmans lunch is at the top of that list; and I can say that the ploughman's at the Hands of Bath - Georgian Tearooms  in Bath was one of the best! A grade 2 listed building where Charles Hand founded Hands Dairy in 1850. The young ladies who worked and served us the day we went, deserve so much credit and more. They were professional, courteous and efficient! We had such a delightful and satisfying lunch there, that we want to return the next time we visit. 

To find out more about the Hands of Bath Georgian Tearoom click *here*


Hope everyone's week has been going well. - JD 

Blueberry Scones

I have a go to recipe for scones however I do like to change things up a bit and try different recipes now and again. These blueberry scones with just a hint of lemon are perfect. I decided to make 8 larger scones as I wanted them to be a bit more substantial rather than dainty afternoon tea scones. 

Blueberry Scones

------------------------------------------------------------------------

3 1/2 cups (875ml) unbleached all purpose flour

3/4 cup (175ml) caster sugar

2 tablespoons (30ml) baking powder

1/2 teaspoon (2ml) salt

2 tablespoons (30ml) lemon zest

1 cup (250ml) cold butter, cut into small pieces

1 cup (250ml) cold Carnation 2% Evaporated Milk

2 eggs

2 cups (500ml) fresh blueberries

Drizzle Glaze:

2 cups (500ml) icing sugar

5 tablespoons (75ml) Carnation 2% Evaporated Milk

1/2 teaspoon (2ml) vanilla extract

Preheat oven to 425ºF (220ºC) 

Line a baking tray with baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, and salt. Add the lemon zest. Cut  in the butter with a pastry cutter or use your fingers until mixture resembles coarse crumbs.

In another bowl combine the evaporated milk and eggs. Add to the flour mixture. Gently fold in the blueberries. Careful not to over mix. 

Place the dough on a floured surface and shape the dough into a square... or rectangle that is 1" (2.5cm) thick. Cut into 16 pieces.

Arrange scones on the prepared baking tray and bake in the preheated oven for 20 to 23 minutes or until lightly golden.

To Make the Drizzle Glaze:

Combine the icing sugar, evaporated milk and vanilla in a bowl. Stir until well blended.

When the scones are done, remove from the oven and place them on wire baking racks. Drizzle some of the glaze over the hot scones and drizzle again, 10 minutes later. 

Notes: You probably can replace the evaporated milk with almond milk or milk. You may add other berries such as, raspberries or blackberries or a combination there of. If you do not wish to make the glaze then sprinkle the tops with some vanilla sugar before baking. I made a runnier glaze as I only wanted a hint of sweetness on top. Even though I decided to make 8 large scones instead, I baked them for 23 minutes however felt that they could have come out of the oven a few minutes sooner. 

August seems to have come and gone. We definitely enjoyed the summer weeks and days together. Looking forward to fall. - JD  

Food Photo of the Day ~ Pumpkin Bread

I knew it would not be long before I made another one. The smell of this baking is so comforting that I can not fathom why I would want to snack on anything else. I posted the full recipe last month and I made a few tweaks here and there. I halved the vegetable oil to a 1/4 cup... as for the 1 cup of sugar, I did 1/2 cup caster sugar and 1/2 cup coconut sugar; also I changed the 1/4 of water to 1/4 cup of almond milk and added a bit more molasses. Skipped the walnuts and simply added pumpkin seeds and coconut on top before baking. For me this was the best. Very moist and spongy. Dense yet light. Perfect with afternoon tea or coffee.  

Hope your week has been a good one so far. - JD 

Vintage Tea Party

I picked up this book sheerly because of it's coffee table/recipe quality. Sometimes I like when things can be multipurpose. Vintage Tea Party by Carolyn Caldicott; Photographs by Chris Caldicott, first edition, 2012 published by Frances Lincoln Limited is a quaint book that can sit on a bookshelf, lie on a coffee table or stand in the kitchen. With it's charming photography and thirty... I am estimating here, recipes it gives you just about everything you will need for an old-fashion tea party. Making you relax and enjoy your company without all the stress and strain of a dinner party. The book goes through all you need to know and the history of tea parties in the section Teatime and other sections include; Preserves, Tea in the Drawing Room, High Tea, Tea in the Garden, Fireside Tea and Nursery Tea. Of coarse each section has a variety of recipes. Classic recipes include: Victoria sponge, cucumber sandwiches, English muffins, scones, date and walnut cake and of coarse a Flapper's favourite Earl Grey tea mixed with gin and lemon. Vintage Tea Party let's you romanticise in a nostalgic era that has all but past by. However it is making a comeback. Check your local area for a tea room near you.      - JW