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

Kids love molding the cookie dough into replica acorns!..
For shaping use a flatware spoon rather than a measuring spoon.



1/3 cup butter, softened
1/3 cup granulated sugar
1/2 teaspoon baking powder
1 egg yolk
1 1/2 teaspoon vanilla
1 cup all-purpose flour
3 ounces semisweet chocolate, chopped
1 teaspoon vegetable shortening
Strawberry jam
2 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  wooden spoon.

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 cookie sandwich.

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

This bread is delicious served with a nice hot cuppa!



3/4 cup boiling water
1 cup finely chopped figs
2 tablespoons butter
1 1/2 cup sifted all-purpose flour
1/2 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon vanilla
1 egg, beaten
4 teaspoons grated orange peel
1/3 cup orange juice
3/4 cup whole-bran cereal
1/2 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 well

Sift together flour, sugar, salt and baking powder. Add sifted dry ingredients and cereal to fig mixture. Beat well. Fold in chopped nuts.

Pour 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.

Let 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.

Lemon Cream Scones

These zesty scones are a particular favorite at our house... My children love them with their favorite jams!



6 tablespoons butter, cut into pieces
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup heavy cream
2 cups all-purpose flour
1/4 cup chopped candied lemon peel
1 teaspoon grated lemon peel
Cream for brushing
Cinnamon and sugar for sprinkling


Position rack in the center of the oven. Preheat the oven to 425 degrees. Have ready a large ungreased baking sheet.

In a 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.

In a 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.

Fresh Ginger & Honey Cake

This is a sophisticated cake that uses plenty of fresh ginger... Serves very well with a sweet tea!


8 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light dark brown sugar
1/4 cup light molasses
1/4 cup honey
1 large egg
1/2 cup water
1/2 cup finely minced fresh ginger
Powdered sugar to sprinkle 


Preheat the oven to 350 degrees. Grease and flour one 9x9" cake pan, or line the bottom with wax or parchment paper.

In a bowl mix flour, baking soda, and salt. In another large bowl whisk together dark brown sugar, molasses, honey, egg and ginger.

In a 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.

Let 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.




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