Chinese Tea Party Recipes
We have the perfect Chinese Tea Party Recipes for your next Asian-themed tea party.
Yes, that is right… a Chinese Tea Party!
It is a wonderful idea that children can really grasp and have so much fun with. Also, there is the added benefit of introducing other great cultures to your children in a way that is exhilarating and ultimately memorable.
So, break out the brightly colored silk aprons and get cooking.
Chinese Acorn Cookies
love molding the cookie dough into replica acorns!.. For shaping use a flatware
spoon rather than a measuring spoon.
1/3 cup butter, softened1/3 cup granulated sugar1/2 teaspoon baking
powder1 egg yolk1 1/2 teaspoon vanilla1 cup all-purpose
flour3 ounces semisweet chocolate, chopped1 teaspoon vegetable
shorteningStrawberry jam2 tablespoons
finely chopped hazelnuts (filberts)Pretzel twists, broken
Grease a cookie sheet; set aside. In a medium mixing
bowl beat butter with an electric mixer on medium to high speed for 30
seconds. Add sugar and baking soda. Beat until combined, scraping sides
of bowl occasionally. Beat in egg yolk and vanilla. Beat in as much of the
flour as you can with the mixer. Hand-stir in any remaining flour with a
To shape, press a small amount of dough firmly and
evenly into a teaspoon (not a measuring spoon). Gently tap the
side of the spoon onto prepared cookie sheet to remove the shaped cookie.
If necessary, use your finger to help remove the dough from the spoon.
Re-shape dough slightly on cookie sheet, if necessary. Place cookies 1
inch apart. Bake in a 350 degree oven for 8 to 10 minutes or until
lightly browned. Cool on cookie sheet on a wire rack.
In a small heavy saucepan melt chocolate and shortening
over low heat, stirring constantly. Remove from heat; cool slightly.
Meanwhile, take 1/2 of all the cookies and spread the
flat sides with about 1 teaspoon each of strawberry jam. Top with
remaining cookies, flat sides down. This creates a jam-filled acorn
Dip wide end of each cookie sandwich into melted chocolate
mixture. Place on a wire rack over waxed paper. Sprinkle with chopped
nuts. If desired insert a pretzel piece at the chocolate-dipped end of
each cookie for a stem. Let cookies stand until chocolate sets.
Orange-Fig Nut Bread
bread is delicious served with a nice hot cuppa!
cup boiling water1 cup finely chopped figs2 tablespoons butter
1 1/2 cup sifted all-purpose flour1/2 cup sugar1 teaspoon salt
3 teaspoons baking powder1 teaspoon vanilla1 egg, beaten4
teaspoons grated orange peel1/3 cup orange juice3/4 cup
whole-bran cereal1/2 cup chopped walnuts
In a large bowl pour boiling water over figs and butter; let stand for
10 minutes. Next, add vanilla, egg, orange peel and juice to figs. Beat
Sift together flour, sugar, salt and baking powder. Add sifted dry
ingredients and cereal to fig mixture. Beat well. Fold in chopped nuts.
batter into greased 9x5x3" loaf pan. Making sure to push batter into
corners. Bake in a moderate oven at 350 degrees for 45 to 50 minutes, or
until toothpick inserted into center comes out clean.
stand in pan 10 minutes. Loosen sides of loaf with knife; turn onto wire
rack to cool. Wrap in foil or plastic wrap and store in a cool place, or
freeze. Let stand overnight before slicing.
zesty scones are a particular favorite at our house... My children love
them with their favorite jams!
butter, cut into pieces1/3 cup plus 2 tablespoons sugar1 tablespoon baking
powder1/2 teaspoon salt
1 large egg1 cup heavy cream2 cups
all-purpose flour1/4 cup chopped candied lemon peel1 teaspoon
grated lemon peelCream for brushingCinnamon and sugar for
Position rack in the center of the oven. Preheat the oven to 425
degrees. Have ready a large ungreased baking sheet.
large bowl mix together flour, sugar, baking powder, and salt.
Drop in butter cut into pieces. Cut in the butter with 2 knives, tossing
pieces with the flour mixture to coat and separate them as you work. The
largest pieces should be about the size of peas and the mixture should
resemble breadcrumbs. Work quickly. Do not allow the the butter to melt
or form a paste with the flour. Stir in candied lemon peel.
separate bowl whisk together egg, heavy cream, and grated lemon peel.
Add all at once to the butter mixture. Mix with a rubber spatula just
until the dry ingredients are moistened. Gather the dough into a ball
and knead it gently against the sides and bottom of the bowl 5 to 10
times, turning and pressing any loose pieces into the dough each time.
The dough should pull together and the bowl should be fairly clean.
Transfer dough to a lightly floured surface and pat the dough into an
8-inch round about 3/4 inch thick. Cut into 8 or 12 triangular wedges
and place them at least 1/2 inch apart on the baking sheet.
Brush the tops with cream. Sprinkle the tops with cinnamon and sugar.
Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a
rack or serve warm.
Ginger & Honey Cake
This is a sophisticated cake that uses plenty of fresh ginger... Serves
very well with a sweet tea!
tablespoons unsalted butter1 1/2 cups all-purpose flour1 teaspoon
baking soda1/4 teaspoon salt1/2 cup packed light dark brown
sugar1/4 cup light molasses
1/4 cup honey1 large egg
1/2 cup water1/2 cup finely minced fresh gingerPowdered sugar
Preheat the oven to 350 degrees. Grease and flour one 9x9" cake pan, or line
the bottom with wax or parchment paper.
bowl mix flour, baking soda, and salt. In another large bowl whisk together
dark brown sugar, molasses, honey, egg and ginger.
sauce pan combine butter and water. Heat until the butter is melted.
Whisk the butter mixture into the molasses mixture. Then stir flour
mixture into the molasses mixture just until smooth. Scrape the batter into
the cake pan. Bake until a toothpick inserted into the center comes out
clean, 25 to 30 minutes.
cool in pan on rack for 10 minutes. Slide a thin knife around the cake
to detach it from the pan. Invert the cake and peel off the paper liner,
if using. Let cool right side up on the rack. Sprinkle top lightly with
powdered sugar and serve.