As you may have guessed from our first post on 4 July (Baby it’s cold outside), we are rather partial to a nice cup of tea…usually this involves a big mug, a Twinings English Breakfast tea bag and a dash of milk.
But what to do for special occasions when this just doesn’t cut the mustard? Something a bit more special is called for.
Yesterday afternoon the lovely co. popped along to our local T2 store. Upon arriving we were told that T2 has Australia’s largest range of loose leaf teas and tissanes (French for Tea Infusion – Oui, oui!). We certainly weren’t disappointed and spent the better part of 45 minutes sniffing all sorts of weird and wonderful tea varieties. Our favourites were the deliciously smokey Really Russian Caravan and the sweet and buttery Madagascan Vanilla.
They all smelled so good and it proved difficult to choose just one variety to take home, but in the end we decided upon the French Earl Grey. It had fruity twist on traditional Earl Grey including apricots, peaches and even some rose – we couldn’t wait to try it!
At home this morning and waiting for some guests to arrive, we whipped up a batch of Rock Cakes (see recipe below) and set the table for our tea party. Somehow, with the extra effort we’d gone to, it all just seemed to taste so much better. Here’s how it looked…
Rock Cake recipe (makes 18 cakes)
2 cups self-raising flour
1/4 teaspoon ground cinnamon
1/3 cup caster sugar
90g butter, chopped
1 cup sultanas
1 egg, beaten lightly
1/2 cup milk
1 tablespoon caster sugar (extra)
1. Preheat oven to 200 degrees (180 degrees fan forced). Grease oven trays.
2. Sift flour, sugar and cinnamon into a medium bowl; rub in butter. Stir in sultanas, egg and milk. Do not over mix.
3. Drop rounded tablespoons of mixture about 5cm apart onto trays, sprinkle with extra sugar.
4. Bake for about 15 mins, cool on trays.
5. Enjoy with your favourite pot of tea.
Have a lovely weekend and we will post again on Monday. xx.