Earl grey sandwich cookies with blueberry frosting

Shortbread cookies flavoured with Earl Grey tea, paired and frosted with blueberry white chocolate. Perfect for tea time or with coffee any time. Tea flavour is subtle detectable in pastry and its lemon hint a little stronger. Blueberry frosting, sweet and a little tangy matches here perfectly. Delicious Summer taste. Enjoy!

 

amount depends on size

 

 Ingredients for pastry:

  • 2/3 cup softened butter
  • 2 tablespoons finely ground Earl grey tea (you may use the inside of tea bags)
  • ½ cup icing sugar
  • 1 egg
  • 1 teaspoon vanilla paste
  • pinch of salt
  • 2  cups all purpose flour

Bluebery frosting:

  • 180 g blueberries (fresh or frozen)
  • 120 g white chocolate

 

 

 

Shortbread pastry: in the bowl of a stand mixer place the softened butter, tea (dry) and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Add salt and gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Frosting: blend blueberries. If they are frozen first heat them until soften. Drain and weight the right amount. Use only the fruit pulp. Blend. Place blueberry puree to the saucepan and heat until hot. Remove from the heat, add broken into pieces white chocolate and mix until smooth. Cool in the fridge.

Preheat oven to 350°F. Line a baking tray with parchment paper.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off any shapes you like. In the half of cookies cut off a smaller shape (that will be upper cookies with a window for showing filling). Place cookies onto prepared tray. Bake for 10-12 minutes until light golden brown. Cool on a wire rack. When cooled pair them in two (one plain and one with a hole). Spread the blueberry frosting on bottom biscuit and cover with upper one.

 

 

Category: Cookies.

Tags: blueberry, chocolate, tea.

Mango rhubarb tart

I took a look at the ingredients combos book and found out that mango create a very good pair with rhubarb. There are lots of interesting and flavourful combination with rhubarb, even on this blog but I decided to do something new. In the cake you will find also a hint of coconut and a pinch of rose. They are not very clearly detectable as themselves but tie everything together and give the final touch. Enjoy!

 

1 tart 4.5 inch x 12 inch

 

Ingredients for the base:

  • ½  cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 1 ¾ cups flour
  • 2 tablespoons shredded coconut
  • 1 tablespoon dried rose petals, ground to powder

Filling:

  • 190 g coconut condensed milk (sweetened)  
  • 1 big ripe mango, blended to puree
  • 1 egg
  • 1 egg yolk

Top:

  • 4-5 rhubarb stems

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour with shredded coconut and rose powder still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: mix all ingredients together until became thick and smooth mixture.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular pan size. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Bake at 350°F for 20 minutes. During this time cut rhubarb in short pieces the same length as the width of your pan. Remove the tart from the oven and arrange rhubarb stems on the top of the filling. Bake for further 25 minutes. Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: coconut, mango, rhubarb, rose.

Lilac cookies

This is recipe for lilac cookies. Flower cookies shaped as flowers. Lilac is edible, its taste is delicate, not easy to describe. There is detectable a hint of plant aroma like when using herbs or tea but it is not very intensive and so strong like for example rose. Unfortunately the smell is not long lasting, the cookies have very subtle sweet and plant flavour. Nevertheless they are worth to be baked even to learn what we will get and they turned out really good. Enjoy!

 

amount depends on size

 

 Ingredients:

  • ½ cup softened butter
  • 6 tablespoons ground lilac sugar*
  • 1 egg
  • 1 ¾ cups all purpose flour

Icing:

  • 5 tablespoons ground lilac sugar
  • 5 tablespoons icing sugar
  • 2 tablespoons water
  • 2 tablespoons dried lilac flowers (petals)

 *I made lilac sugar covering lilac flowers with caster sugar in a jar. Set aside for 2 days at least and then grind together flowers and sugar in a coffee grinder to powder.  

 

 

In the bowl of a stand mixer place the softened butter and lilac sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 350°F. Line a baking tray with parchment paper.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Cut off flower shaped cookies. You may cut off a circle in the middle. Place cookies onto prepared tray. Bake for 10-12 minutes until light golden brown and darker on the edges. Cool on a wire rack. When cooled top the half of batch with lilac icing and the second half with white icing with petals.

Lilac icing: mix 5 tablespoons powdered lilac sugar and 1 tablespoon water until smooth, thick but still liquid mixture. Brush cookies on the top covering with icing. Set aside until set.

White icing: mix 5 tablespoons icing sugar and 1 tablespoon water until smooth, thick but still liquid mixture. Brush cookies on the top covering with icing. Sprinkle with dried lilac petals. Set aside until set.

 

 

Category: Cookies.

Tags: lilac.

Purple tart with peaches

This is truly ordinary peach tart in fact. Simple ingredients, easy preparing, great taste of luscious fruits in shortbread frame. To avoid boredom I decided to check whether it is possible to colour the pastry (and save the colour after baking) only with 100% natural ingredients which are freeze-dried fruits. I used powdered mulberries which gave deep, intensive purple colour (you may also use blueberry powder). The pastry colurs easily and the tint stays after baking. The taste of shortbread is almost unaffected, the mulberry flavour is detectable very slightly. The tart looks interesting and is a nice change from ‘common’ beige colour. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for the base:

  • 2/3 cup softened butter
  • 6 tablespoons icing sugar
  • 1 large egg white
  • 4 tablespoons freeze-dried fruit powder (mulberry or blueberry)
  • 2  cups all purpose flour

Filling:

  • 2 lbs fresh peaches
  • ½ cup brown sugar
  • 3 tablespoons corn starch
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond flour

 

Shortbread base: in a small bowl mix together mulberry (blueberry) powder and egg white. In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in purple egg white. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: wash and pit peaches, slice them roughly. In a bowl mix together sugar and corn starch. Add peaches and vanilla and move the bowl to toss fruits in sugar mixture. Set aside for ½ hour.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Sprinkle almond flour over the base. Re-roll the remaining pastry. Drain the peach mixture and spread over pastry base. Cut the remaining pastry into strips and arrange lattice pattern on the top. Note! Do not brush the top of the pastry with anything in order to save the purple colour. Place the tart in the fridge until the oven is heated.

Bake at 350°F for 40-45 minutes (until the pastry is slightly darker on the edges and the filling is bubbling). Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: blueberry, mulberry, peach.

Apricots lavender tart

Fresh apricots appeared in stores so it comes a possibility to bake new cake. On my blog already exist some apricot bakes but probably there was a lack of a tart. Here we have: shortbread base, apricot filling with a hint of lavender, top covered with flowers. The cake is very simple but also very tasty at the same time. Huge loads of fruits in a crunchy frame is always a good idea. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for the base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2  cups all purpose flour

Filling:

  • 2 lbs fresh apricots
  • ½ cup sugar
  • 2 tablespoons corn starch
  • 1 tablespoon dried lavender petals (ground to the powder)

Topping:

  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoons granulated sugar

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: wash and pit apricots, slice them into half quarters. In a bowl mix together sugar, corn starch and lavender. Add apricots and move the bowl to toss fruits in sugar mixture. Set aside for ½ hour.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry. Drain the apricot mixture and spread over pastry base. Cut out flowers from remaining pastry and arrange them over the filling. Beat the egg with milk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart in the fridge until the oven is heated.

Bake at 350°F for 40 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: apricots, lavender.