I hope you are all OK and have been having a good week.
A while ago I was sent some lovely Tea India teas to try – you can see my review here. I loved them, especially the cardamom chai, so I was very excited when they contacted me again to try some different teas.
The masala chai was wonderful- the flavour of the strong spices comes through really well.
Good with breakfast pancakes 🙂
I have also used it in an iced chai latte- brew some lovely chai tea and leave to cool, then add to almond milk and a splash of chai syrup.
The black tea is lovely too- Andy loves strong breakfast tea so this is right up his street. But Tea India also sent me some recipe cards, so I did a spot of baking with the tea too. First up I tried this recipe for a simple tea loaf, which worked wonderfully.
It was delicious- nice and sticky.
I will be making it again for sure, but probably use less sugar as the dried fruit keeps it nice and sweet.
One of the recipe cards sent to me was for Spicy Black Tea Cookies, so I had to give them a go!
125g butter (I used Pure spread)
100g soft brown sugar (I used half Sainsbury’s cinnamon sugar)
2 tea bags, leaves only
70g self raising flour
1 tsp cinnamon
1 tsp ground ginger
1 1/2 tsp mixed spice
First up, cream together the butter and sugar. Then add in the tea leaves, oats, flour and spices. Mix until combined. Preheat the oven to 160C.
Shape into a log and refrigerate to firm up, then slice into even sized pieces. The recipe said it would make 12, but mine made 15 I think.
Place on a baking tray and bake for 15-20 minutes. I placed mine spaced well apart but they spread a lot, so I would say use 2 trays and leave them with big gaps between.
Leave to cool on the tray and then enjoy.
I always love it when my baking looks like the photo! Plus they are delicious- proper crunchy biscuits that go really well with a cup of tea. Funny that!
Do you love baking with tea (or coffee? I don’t like coffee cake!)- I love cupcakes flavoured with Earl grey or chai tea.