More Teatime Treats

We find there's nothing more comforting than sipping a steaming cup of Red Rose Tea and enjoying a tasty treat. But when it comes to teatime snacks, you can't just settle for any old cookie. Pairing the right food with your tea selection can help highlight and balance a tea's flavors. For example, the strong maple flavor of our Maple Brown Butter Cookies perfectly complements the bold overtones of Red Rose Black Tea. You'll find more ideas for great teatime snacks below. So go put the kettle on – then try all of these pairing ideas!

Yankee Magazine's Maple Brown Butter Cookies

Pair with Red Rose Black Tea

Ingredients:
1/4 cup unsalted butter
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons sugar
1/2 cup plus 2 teaspoons maple syrup
2 large egg whites, divided into separate bowls
1 tablespoon water
1/3 cup finely chopped almonds, walnuts, or pecans
2 tablespoons sugar

Directions:
1. In a small saucepan over medium heat, melt butter. Cook, stirring occasionally, until milk solids separate and sink and butter becomes deep amber in color.
2. Transfer to a bowl to cool to room temperature; then refrigerate.
3. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt.
4. With a standing mixer, combine 6 tablespoons sugar and butter and beat about 2 minutes.
5. Add maple syrup and 1 egg white.
6. On low speed, add flour mixture just until blended.
7. Divide dough in half, cover in plastic, and refrigerate 1 hour or up to 3 days (or freeze up to 2 months).
8. Heat oven to 350 degrees.
9. On a lightly floured work surface, roll out dough to 1/4-inch thickness.
10. Using a decorative cutter, cut out cookies and place on a parchment or Silpat-lined baking sheet.
11. Beat remaining egg white with water. Brush tops of cookies with egg mixture. Sprinkle with nuts and sugar.
12. Bake 10-12 minutes. Remove from pan and cool on wire racks.

Yankee Magazine's Earl Grey Tea Cookies

Pair with Red Rose Earl Grey Tea

Ingredients:
1 cup of butter
1 cup of sugar
2 1/2 tablespoons Earl Grey Tea (approx. 7 tea bags)
1 teaspoon vanilla
2 eggs
2 cups of flour
2 teaspoons baking powder

Directions:
1. Preheat oven to 350 degrees.
2. Cream together butter, sugar, and tea.
3. Beat in vanilla and then eggs, one at a time.
4. Combine flour and baking powder in a separate bowl.
5. Fold flour mixture into egg mixture until just mixed.
6. Drop cookies on an ungreased cookie sheet using a tablespoon.
7. Bake 8 minutes.

Maple Snickerdoodles

Pair with Red Rose Sunset Spice Tea

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 cup margarine, softened
1 cup sugar
3 tablespoons real maple syrup
1 egg
1/2 cup sugar (in addition to the cup listed above)
1/4cup maple sugar (optional)

Directions:
1. Preheat oven to 350 degrees.
2. Stir together flour, baking powder, baking soda, and cinnamon. Set aside.
3. In a large bowl, cream together margarine and 1 cup of sugar until light and fluffy.
4. Beat in egg and maple syrup.
5. Gradually blend in dry ingredients until mixed.
6. In a small dish, mix together remaining ½ cup of white sugar and the maple sugar.
7. Roll dough into 1" balls, and roll in the sugar mixture.
8. Place cookies 2" apart on ungreased cookie sheets.
9. Bake 8-10 minutes.

Raspberry Thumbprint Cookies

Pair with Red Rose Irish Breakfast Tea

Ingredients:
3/4 cup (3 ounces) grated almond paste
2/3 cup sugar
5 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 large egg white
1 1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons raspberry jam

Directions:
1. Preheat oven to 325 degrees.
2. Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.
3. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1") balls. Place balls 1" apart on baking sheet lined with wax paper, and press thumb into center of each cookie. Bake for 10 minutes or until golden.
4. Remove cookies from pan. Once cool, spoon about ½ teaspoon of raspberry jam on each cookie center – then enjoy with a steaming cup of Red Rose Tea

Danish Dessert Cake

Pair with Red Rose English Breakfast Tea

Ingredients:
1 package of yellow or white cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 package Junket Danish Dessert Mix
1 cup sifted confectioners' sugar
4 teaspoons warm water

Directions:
1. Preheat oven to 350 degrees.
2. Place first 5 ingredients in a large bowl. Stir to combine
3. Beat at medium speed with electric mixer for 3 minutes
4. Pour into well greased and floured 10 x 14" pan.
5. Bake for 45 minutes or until wooden pick inserted comes out clean.
6. Remove from oven and cool for 10 minutes before inverting onto serving plate.
7. Stir together sugar and warm water and drizzle over cake.

Honey Cake

Pair with Red Rose Irish Breakfast Tea

Ingredients:
2 1/2 cups of flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinn.
1 cup sugar
1 cup honey
1/2 cup vegetable oil
4 eggs
2 teaspoons orange zest
1 cup orange juice

Directions:
1. Preheat oven to 350 degrees
2. Grease and flour a 9 x 13 pan. Sift flour, baking powder, baking soda, salt and cinn.
3. In a large bowl (separate), combine sugar, honey, oil, eggs, & orange zest
4. Beat in the flour mixture alternately with orange juice, mixing just until incorporated
5. Pour batter into prepared pan
6. Bake 40-50 minutes or until cooked through.

Butter Cookies

Pair with Red Rose Sunset Spice Tea

Ingredients:
1 cup butter
3/4 cup sugar
3 egg yolks
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:
1. Cream together butter & sugar
2. Add 3 beaten egg yolks & 1 tsp. vanilla extract. Mix until blended
3. in a separate bowl, mix flour, baking powder, salt
4. Gradually mix dry mixture w/ butter mixture
5. Chill 2-3 hours
6. Preheat oven to 400 degrees
7. Then cut cookie into desired shapes.
8. Cook for 10 minutes.