Three tea themed sweets to make in the new Teas & C's collection

Three tea themed sweets to make in the new Teas & C's collection product photo
Posted By: Maxwell & Williams on 3 Sep 2018

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

Ingredients:
  • 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

Garnish:

  • 600ml cream, whipped
  • 3 tsp caster sugar
  • ½ tsp vanilla essence
  • Raspberry jam
  • Sliced strawberries

Method:

  1. Preheat oven to 160°C (140°C fan forced)
  2. Spray 12 x 7cm straight-sided round tins or 24 mini muffin tins with cooking spray and line the bases with baking paper.
  3. 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.
  4. 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.
  5. Divide the batter into the tins and smooth over using a spatula.
  6. 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.
  7. To assemble the cakes, whip the cream, sugar and vanilla until medium-soft peaks form.
  8. Cut each sponge cake in half using a serrated knife. Sandwich together with jam and cream.
  9. Garnish the top of each cake with a dollop of cream and a sliced strawberry.

Shop Teas & C's Glastonbury Collection

Camomile and Caramel Popcorn

Serves: 4-8 Prep: 5 mins Cook: 30 mins

Ingredients:

  • ¼ cup popping corn kernels (un-popped)
  • 110g butter
  • 100g brown sugar
  • 60g liquid glucose syrup
  • ½ tsp fine salt

Garnish:

  • 2 tbsp of camomile tea leaves

Method:

  1. Preheat oven to 150°C
  2. Pop the corn in a pot following the packet directions.
  3. Remove any un-popped kernels and lay the popcorn out on two deep baking trays lined with baking paper.
  4. 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.
  5. Pour the caramel over the popcorn. Spread out on the trays.
  6. 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.
  7. Sprinkle with the camomile tea leaves.

Tip: Store in an airtight container up to 2 weeks.


Shop Teas & C's Glastonbury Collection

Chocolate Chai truffles

Serves: 30 Prep: 20 mins + time to set

Ingredients:
  • 500ml heavy cream
  • 5 tsp fresh chai tea
  • ¼ tsp salt
  • 500g dark chocolate (70 percent cocoa), chopped

Garnish:

  • 3/4 cup Dutch cocoa powder

Method:

  1. 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.
  2. 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.
  3. Slowly whisk the now-melted chocolate into the cream until combined and chocolate mixture is smooth and glossy.
  4. 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.
  5. 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.
  6. Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve.

Shop Teas & C's Glastonbury Collection