Three tea themed sweets to make in the new Teas & C's collection
Elevate your next afternoon tea experience with the latest Teas & C's collection and these three tea-inspired treats. Perfect for sharing, gifting or just because!
Featuring bursts of bright florals contrasted with delicate gold edging, the new Teas & C's Glastonbury collection includes everything you need to host the perfect afternoon tea – From teapots and teacups to cake stands and platters, all cleverly designed to mix and match.
Mini Earl Grey Tea Cakes
- Cooking oil spray
- 250g butter, softened
- 250g caster or superfine sugar
- 1 tsp vanilla bean seeds or extract
- 5 eggs at room temperature
- 250g self-raising flour
- 1 tsp baking powder
- 2 tsp loose leaf Earl Grey tea, crushed until fine
- ¼ cup milk
- 600ml cream, whipped
- 3 tsp caster sugar
- ½ tsp vanilla essence
- Raspberry jam
- Sliced strawberries
- Preheat oven to 160°C (140°C fan forced)
- Spray 12 x 7cm straight-sided round tins or 24 mini muffin tins with cooking spray and line the bases with baking paper.
- Using an electric mixer, whip the butter and sugar together for 3 minutes until light and fluffy. Add the vanilla and then the eggs one at a time, whisking until combined.
- Remove from the mixer and sift in the self-raising flour and baking powder. Fold in the Earl Grey tea leaves, adding the milk to keep the batter moist.
- Divide the batter into the tins and smooth over using a spatula.
- Place in the oven and bake for approximately 12 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool completely in the tins.
- To assemble the cakes, whip the cream, sugar and vanilla until medium-soft peaks form.
- Cut each sponge cake in half using a serrated knife. Sandwich together with jam and cream.
- Garnish the top of each cake with a dollop of cream and a sliced strawberry.
Camomile and Caramel Popcorn
Serves: 4-8 Prep: 5 mins Cook: 30 mins
- ¼ cup popping corn kernels (un-popped)
- 110g butter
- 100g brown sugar
- 60g liquid glucose syrup
- ½ tsp fine salt
- 2 tbsp of camomile tea leaves
- Preheat oven to 150°C
- Pop the corn in a pot following the packet directions.
- Remove any un-popped kernels and lay the popcorn out on two deep baking trays lined with baking paper.
- Combine the butter, sugar, glucose and salt in a small saucepan. Cook over a medium heat stirring regularly until it comes to the boil. Simmer for 2-3 minutes until it caramelises.
- Pour the caramel over the popcorn. Spread out on the trays.
- Bake for 25 minutes stirring halfway through and then stir well once the popcorn comes out of the oven so the caramel coats the popcorn as it cools.
- Sprinkle with the camomile tea leaves.
Tip: Store in an airtight container up to 2 weeks.
Chocolate Chai truffles
Serves: 30 Prep: 20 mins + time to set
- 500ml heavy cream
- 5 tsp fresh chai tea
- ¼ tsp salt
- 500g dark chocolate (70 percent cocoa), chopped
- 3/4 cup Dutch cocoa powder
- Combine the heavy cream and tea in a small saucepan. Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer for 3 more minutes and then turn off the heat.
- Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes.
- Slowly whisk the now-melted chocolate into the cream until combined and chocolate mixture is smooth and glossy.
- Press a piece of cling wrap directly on top of the ganache and refrigerate for 3 hours, or until just set and cold but still pliable.
- Place the cocoa powder in a shallow bowl and using a small scoop, scoop level rounds of the ganache into your palm and roll into a ball.
- Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve.