{"id":581286428790,"title":"Earl Grey Lemonade Cake","created_at":"2021-09-13T10:39:55+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the lemon curd\u003cbr\u003e\u003c\/strong\u003eIn a medium sized saucepan, combine the lemon juice, sugar, salt and egg yolks. Whisk until the eggs are evenly incorporated.\u003c\/p\u003e\n\u003cp\u003eCook the lemon curd on medium-high heat until it starts to thicken – stir constantly but don’t whisk. Whisking will create a foam that will make your lemon curd frothy which we don’t want. After about 4 minutes add the \u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\"\u003eEarl Grey teabags\u003c\/a\u003e to the saucepan but remove before the lemon curd starts to thicken.\u003cbr\u003e\u003cbr\u003eAfter about 8-10 minutes, the lemon curd should have thickened a lot. Remove from heat and stir in the butter, 1 tbsp at a time, until all butter has melted and has been completely incorporated.\u003cbr\u003e\u003cbr\u003eAllow the Earl Grey infused lemon curd to cool, stirring occasionally to prevent skin formation on top. Once at room temperature, place it in the fridge to chill for about 30 minutes while you make the rest of the cake. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eFor lemon sponges\u003cbr\u003e\u003c\/strong\u003ePreheat the oven to 180ºC and line three 20 cm round cake tins with baking paper.\u003cbr\u003e\u003cbr\u003eIn a large bowl, sift together plain flour, almond flour, xanthan gum, and baking powder. Add the sugar, salt, and lemon zest, and mix until combined.\u003cbr\u003e\u003cbr\u003eAdd the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a coarse texture.\u003cbr\u003e\u003cbr\u003eIn a separate bowl, mix together the eggs, egg whites, milk, lemon juice, and vanilla. Add the wet ingredients to the coarse mixture, and mix well until you get a smooth batter with no flour lumps.\u003cbr\u003e\u003cbr\u003eTransfer the cake batter into the prepared cake tins, smooth out the top, and bake in the pre-heated oven at 180ºC for roughly 25 minutes or until an inserted toothpick comes out clean.\u003cbr\u003e\u003cbr\u003eAllow the sponges to cool in the cake tins for about 10 minutes, then remove from the tins, and allow to cool completely on a cooling rack.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFor mascarpone icing\u003c\/strong\u003e\u003cbr\u003eUsing a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip together the double cream and icing sugar until soft peaks form.\u003cbr\u003e\u003cbr\u003eOnce at the soft peak stage, fold in the mascarpone cheese. You will get a smooth icing that spreads easily but will also hold its shape. Add in the vanilla extract and salt, and mix briefly until it's evenly distributed.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAssembling the cake\u003c\/strong\u003e\u003cbr\u003eSpread a generous layer of mascarpone icing on top of the bottom sponge.\u003cbr\u003e\u003cbr\u003eDrizzle a few tablespoons of the cooled and thickened Earl Grey infused lemon curd on top of the icing. Swirl some of the Earl Grey infused lemon curd into the icing, allowing the rest to drip down the sides.\u003cbr\u003e\u003cbr\u003ePlace halved strawberries on top of the Earl Grey infused lemon curd and icing, making sure some are visible around the edge of the icing. \u003cbr\u003e\u003cbr\u003eRepeat with the next two layers, decorating the top of the cake with the strawberries.\u003cbr\u003e \u003cbr\u003eBest served a big cup of Earl Grey Tick Tock! \u003cbr\u003e \u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-09-13T16:36:55+01:00","updated_at":"2021-09-14T09:57:29+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eFor the lemon curd\u003cbr\u003e\u003c\/strong\u003e60ml fresh lemon juice \u003cbr\u003e100g caster sugar \u003cbr\u003eA pinch of salt\u003cbr\u003e3 medium egg yolks\u003cbr\u003e50g unsalted butter\u003cbr\u003e2 \u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\"\u003eTick Tock Earl Grey rooibos teabags\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eFor lemon sponges\u003cbr\u003e\u003c\/strong\u003e300g plain flour \u003cbr\u003e100g almond flour\u003cbr\u003e3\/4 tsp xanthan gum \u003cbr\u003e4 1\/2 tsp baking powder\u003cbr\u003e300g caster sugar\u003cbr\u003eA pinch of salt\u003cbr\u003eZest of 2 lemons\u003cbr\u003e200g unsalted butter, softened\u003cbr\u003e3 medium eggs, room temperature\u003cbr\u003e3 medium egg whites, room temperature\u003cbr\u003e240ml milk, room temperature\u003cbr\u003e6 tsp lemon juice\u003cbr\u003e2 tsp vanilla extract \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eFor mascarpone icing\u003cbr\u003e\u003c\/strong\u003e600ml double cream\u003cbr\u003e180g icing sugar\u003cbr\u003e450g mascarpone cheese\u003cbr\u003e2 tsp vanilla extract\u003cbr\u003eA pinch of salt\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eYou will also need, 15 - 20 medium strawberries, halved (plus 10 - 15 more for decoration on top)\u003c\/p\u003e","template_suffix":"recipe","handle":"earl-grey-lemonade-cake","tags":"cook-time:25 mins, hero-colour:@cb-citrus-yellow-3, prep-time:45 mins + 30 mins chill time, product:rooibos-earl-grey, type:cakes","image":{"created_at":"2021-09-13T11:06:11+01:00","alt":"","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/EarlGreyCake_800x800px-min.jpg?v=1631527571"}}

{"id":581200445558,"title":"Earl Grey Iced Buns","created_at":"2021-08-19T10:31:35+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePlace the yeast and 5g caster sugar in a bowl with 185ml lukewarm water. Stir to combine and set aside for 5 minutes or until frothy.\u003cbr\u003e\u003cbr\u003ePlace remaining caster sugar, flour and a pinch of salt in the bowl of a stand mixer with the dough hook. Make a well in the centre and add the yeast mixture. Stir to combine then knead for 3 minutes or until dough comes together.\u003cbr\u003e\u003cbr\u003eAdd butter, 1 piece at a time, until fully incorporated. \u003cbr\u003e\u003cbr\u003eTransfer to a lightly greased bowl and cover loosely. Place in a warm spot to prove for 1 hour 30 minutes or until doubled in size.\u003cbr\u003e\u003cbr\u003eKnock back dough and divide into 6 even pieces. Roll each piece into a 15cm log and place parallel to the short edge of a greased 20cm x 30cm baking tray, leaving a 1cm gap between each. \u003cbr\u003e\u003cbr\u003eCover with cling film and set aside in a warm spot for 30 minutes or until slightly risen.\u003cbr\u003e\u003cbr\u003ePreheat the oven to 170°C (150°C fan). Beat egg and milk together in a bowl, and lightly brush over the tops of the buns.\u003cbr\u003e\u003cbr\u003eBake for 25 minutes or until golden. Cool completely.\u003cbr\u003e\u003cbr\u003eFor the icing, combine sugar and ground \u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRooibos Earl Grey tea leaves\u003c\/span\u003e\u003c\/a\u003e in a bowl. Add 3-5 tsp water and mix until no lumps remain. Add the food colouring very slowly until icing is lilac. Drizzle over the buns and serve immediately.\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-08-19T10:55:55+01:00","updated_at":"2021-09-13T10:39:10+01:00","summary_html":"7g dried active yeast\u003cbr\u003e55g caster sugar\u003cbr\u003e300g plain flour, sifted\u003cbr\u003e90g softened unsalted butter, chopped\u003cbr\u003e1 egg\u003cbr\u003e1 tbsp milk\u003cbr\u003eA pinch of salt\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEarl Grey Icing\u003cbr\u003e\u003c\/strong\u003e120g icing sugar, sifted\u003cbr\u003e2 tsp \u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\"\u003eTick Tock \u003cspan\u003eRooibos Earl Grey\u003c\/span\u003e\u003c\/a\u003e (about 2 teabags), finely ground to a powder in a food processor\u003cbr\u003eA few drops of purple food colouring\u003c\/p\u003e","template_suffix":"recipe","handle":"earl-grey-iced-buns","tags":"cook-time:25 mins, hero-colour:@boost-grey, prep-time:30 mins + 2 hours proving, product:rooibos-earl-grey, serves:6, type:cakes","image":{"created_at":"2021-08-19T10:54:35+01:00","alt":"Earl Grey Iced Buns","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/EGIcedBuns_800x800px-min.jpg?v=1629367376"}}

{"id":581096013942,"title":"Ultimate Vegan Chocolate Cake","created_at":"2021-07-01T10:20:01+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eStart by making the ganache; place the chopped chocolate in a heat-proof bowl. Heat the coconut milk until it is just boiling then pour it over the chocolate.\u003c\/p\u003e\n\u003cp\u003eSet aside for 2 minutes then stir until smooth and the chocolate is completely melted. Cover and place in the fridge for about 2 hours, stirring occasionally, while you make the cake.\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 180°C. Grease three 15cm round tins and line the bases with baking parchment.\u003c\/p\u003e\n\u003cp\u003eWhisk together the almond\/soy milk and vinegar in a large jug; the milk should curdle slightly. Whisk in the sugar, oil and vanilla extract.\u003c\/p\u003e\n\u003cp\u003eIn a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.\u003c\/p\u003e\n\u003cp\u003eGradually whisk the wet ingredients into the dry until smooth. Divide the batter evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean.\u003c\/p\u003e\n\u003cp\u003eLeave the cakes to cool in their tins for 30 minutes then carefully turn them out onto a wire rack to cool completely (they are delicate so be gentle). If you are making them a day in advance, wrap in clingfilm once cool.\u003c\/p\u003e\n\u003cp\u003eTo assemble the cake, place one of the layers on a serving plate or cake stand. The ganache should be thick but spreadable, if it is too runny still then return it to the fridge until it is firm, or pop it in the freezer for a bit to speed up the process. If it is too thick then gently warm it over a pan of hot water until it has softened.\u003c\/p\u003e\n\u003cp\u003eSpread a third of the ganache over the first cake layer and place another cake on top, spread over another third of the ganache and repeat. Decorate as you see fit - with fresh berries, vegan chocolates, candied nuts etc.\u003c\/p\u003e\n\u003cp\u003eStore in an airtight container at room temperature unless it is very warm, in which case keep the cake in the fridge; allow it to come up to room temperature to serve. Enjoy with a big mug of Tick Tock!  \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-07-06T16:01:17+01:00","updated_at":"2021-08-09T14:06:25+01:00","summary_html":"\u003cstrong\u003eGanache\u003c\/strong\u003e\u003cbr\u003e350g chopped vegan dark chocolate (40-70% cocoa solids)\u003cbr\u003e350ml full fat coconut milk from a tin\u003cbr\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cstrong\u003e\u003cbr\u003eChocolate Cake\u003c\/strong\u003e\u003cbr\u003e 360ml almond or soy milk\u003cbr\u003e1 ½ tsp cider vinegar\u003cbr\u003e260g caster sugar\u003cbr\u003e150ml sunflower oil\u003cbr\u003e2 tsp vanilla extract\u003cbr\u003e230g plain flour\u003cbr\u003e80g cocoa powder \u003cbr\u003e¾ tsp baking powder\u003cbr\u003e1 tsp bicarbonate of soda\u003cbr\u003e¼ tsp salt\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e","template_suffix":"recipe","handle":"ultimate-vegan-chocolate-cake","tags":"cook-time:30 mins, hero-colour:@boost-grey, prep-time:2 hrs 30 mins, serves:12, type:cakes","image":{"created_at":"2021-07-01T10:20:01+01:00","alt":"Vegan Chocolate Cake","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Vegan-Chocolate-Cake-min.jpg?v=1625131201"}}

{"id":580893376630,"title":"Chai Spiced Doughnuts","created_at":"2021-06-01T11:23:02+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePreheat the oven to 190ºC (170ºC fan). Grease a doughnut pan with cooking spray.\u003c\/p\u003e\n\u003cp\u003eIn a small pot, heat the milk over medium high and heat until simmering. Remove from the heat and submerge the \u003ca href=\"https:\/\/ticktocktea.com\/products\/chai-relax-tea\" title=\"Chai Relax Tea\"\u003echai teabags\u003c\/a\u003e in the milk. Allow to infuse for 5 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove the teabags, using the back of a spoon to squeeze out all the milk that may have been absorbed by them.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, whisk together flour, granulated sugar, baking powder, cinnamon, and allspice in a large bowl. Add the egg, vegetable oil, 3 tablespoons of the chai infused milk, yogurt, and vanilla. Refrigerate the remaining chai milk until you are ready to make the glaze. Stir the batter until all the dry ingredients are incorporated.\u003c\/p\u003e\n\u003cp\u003eTransfer the batter to a large zip top bag and snip off one of the corners. Squeeze the batter evenly into the doughnut pan. Alternatively, you could use a couple of spoons to spoon the batter into the pan.\u003c\/p\u003e\n\u003cp\u003eBake for 10-12 minutes until donuts are springy and lightly browned. \u003c\/p\u003e\n\u003cp\u003eRemove from the oven and allow to cool for 5 minutes before turning out onto a cooling rack to cool completely.\u003c\/p\u003e\n\u003cp\u003eOnce the doughnuts are cool, prepare the glaze by adding the icing sugar to a small bowl along with 2 teaspoons vanilla extract and about 1 tablespoon of the chai infused milk. Stir until smooth and shiny, adding a few drops of chai milk at a time until the desired consistency is reached. \u003c\/p\u003e\n\u003cp\u003eDip one side of the doughnuts in the glaze and return to the cooling rack to let it set. Sprinkle with additional cinnamon if desired.\u003c\/p\u003e\n\u003cp\u003eServe and enjoy!\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-06-03T09:11:04+01:00","updated_at":"2021-08-24T11:55:34+01:00","summary_html":"250ml milk\u003cbr\u003e3 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/chai-relax-tea\" title=\"Chai Relax teabags\"\u003eChai Relax teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e100g plain flour\u003cbr\u003e70g granulated sugar\u003cbr\u003e1 tsp baking powder\u003cbr\u003e½ tsp cinnamon\u003cbr\u003e¼ tsp allspice\u003cbr\u003e1 egg\u003cbr\u003e3 tbsp vegetable oil\u003cbr\u003e3 tbsp yogurt or sour cream\u003cbr\u003e¾ tsp pure vanilla extract\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eChai Glaze\u003c\/strong\u003e\u003c\/p\u003e\n130g icing sugar\u003cbr\u003e2 tsp vanilla extract\u003cbr\u003eRemaining chai milk","template_suffix":"recipe","handle":"chai-spiced-doughnuts","tags":"cook-time:10 mins, hero-colour:@cb-berry-pink-2, prep-time:25 mins, product:chai-relax-tea, serves:6, type:cakes","image":{"created_at":"2021-06-25T12:14:59+01:00","alt":"Chai Spiced Doughnuts","width":480,"height":480,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Doughnuts-min_480x480_4817779a-2665-4d70-83d4-47d72d1a465b.jpg?v=1629802534"}}

{"id":14924317,"title":"Pimm's Iced Tea","created_at":"2014-07-24T11:17:55+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eTo make the syrup, simply dissolve equal parts of sugar and water over a low heat. Then cool and refrigerate.\u003c\/p\u003e\n\u003cp\u003eBrew one mug of \u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\" title=\"Vanilla Rooibos Tea\"\u003eVanilla Rooibos tea\u003c\/a\u003e, let it cool at room temperature then refrigerate (keeps for up to 24 hours).\u003c\/p\u003e\n\u003cp\u003eIn a cocktail shaker, mix the simple syrup, tea, Pimm's and lemon juice. Shake with ice and strain into a glass or pitcher. Add mint leaves and stir. At this point the cocktail can be kept in the refrigerator for a couple of hours.\u003c\/p\u003e\n\u003cp\u003eTo serve, pour the Tick Tock Pimm's over ice in tall glasses and garnish with cucumber slices and mint. Top up with sparkling water if desired.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRecipe created for Tick Tock by food blogger Valerie Vago-Laurer of \u003ca title=\"Nettle \u0026amp; Quince\" href=\"https:\/\/nettleandquince.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eNettle \u0026amp; Quince\u003c\/a\u003e. Follow Valerie on twitter as \u003ca href=\"http:\/\/www.twitter.com\/nettleandquince\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e@nettleandquince.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!-- sidebar --\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-06-01T10:30:00+01:00","updated_at":"2021-10-06T12:49:47+01:00","summary_html":"15ml simple syrup (sugar and water)\u003cbr\u003e90ml Pimm's No. 1\u003cbr\u003e30ml fresh lemon juice\u003cbr\u003e60ml cold \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\" title=\"Vanilla Rooibos Tea\"\u003eVanilla Rooibos tea\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003eMint leaves\u003cbr\u003eCucumber sticks and mint bouquet for garnish\u003cbr\u003eSparkling water (optional)\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe quantities above make one cocktail - multiply as necessary.\u003c\/p\u003e","template_suffix":"recipe","handle":"14924317-pimms-iced-tea","tags":"cook-time:10 minutes, hero-colour:#fbe087, product:vanilla-rooibos, serves:1, type:drinks","image":{"created_at":"2021-06-29T09:38:30+01:00","alt":"Pimm's Iced Tea","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Pimms-min.jpg?v=1629802553"}}

{"id":580834328694,"title":"Jammie Dodger Blondies","created_at":"2021-05-10T11:16:52+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePreheat the oven to 180°C (160°C fan) and line a square baking tray (roughly 20cm) with parchment paper.\u003c\/p\u003e\n\u003cp\u003eAdd the chickpeas, peanut butter, maple syrup, vanilla essence, baking powder and salt to a blender and process until really smooth. Keep going until no lumps remain. Pour into the lined dish and smooth over the top.\u003c\/p\u003e\n\u003cp\u003eAdd the jam on top in small spoonful’s and drag a knife through to make swirls. Now top with the mini Jammie Dodgers. Bake for 20-25 minutes until golden and crisp at the edges.\u003c\/p\u003e\n\u003cp\u003eAllow to cool fully before slicing into 9 squares.\u003c\/p\u003e\n\u003cp\u003eServe with a cup of your favourite \u003ca href=\"https:\/\/ticktocktea.com\/collections\/all-products\" title=\"Tick Tock tea\"\u003eTick Tock tea\u003c\/a\u003e and enjoy!\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-05-18T09:07:51+01:00","updated_at":"2021-08-24T11:55:14+01:00","summary_html":"1 x 400g tin chickpeas, drained (approx. 240g)\u003cbr\u003e150g peanut butter\u003cbr\u003e80g maple syrup \u003cbr\u003e1 tsp vanilla essence\u003cbr\u003e½ tsp baking powder\u003cbr\u003eA pinch of salt\u003cbr\u003e30g strawberry jam\u003cbr\u003e9 mini Jammie Dodgers\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"jammie-dodger-blondies","tags":"cook-time:25-30 minutes, hero-colour:@vanilla-peach-1, prep-time:10 minutes, serves:9, type:biscuits \u0026 cookies","image":{"created_at":"2021-06-29T09:45:58+01:00","alt":"Jammie Dodger Blondies","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Jammie-Dodger-Blondies-min.jpg?v=1629802514"}}

{"id":580834263158,"title":"Rooibos Iced Tea","created_at":"2021-05-10T11:02:31+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePour 1.5 litres of boiling water over the \u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297189494\" title=\"Original Rooibos 40 bags\"\u003eOriginal Rooibos teabags\u003c\/a\u003e and stir in the sugar and honey. Leave to infuse for 10 minutes, then strain and transfer to the fridge to chill.\u003c\/p\u003e\n\u003cp\u003ePour the chilled tea into a large jug and stir in the lemon juice, lemon slices, mint and orange slices. Fill the rest of the jug with ice and stir well.\u003c\/p\u003e\n\u003cp\u003eTo serve, pour the iced tea into your \u003ca href=\"https:\/\/black-blum.com\/products\/glass-water-bottle\" target=\"_blank\" title=\"Black + Blum water bottle\" rel=\"noopener noreferrer\"\u003eBlack+Blum water bottle\u003c\/a\u003e with lots of ice, extra lemon slices and some mint leaves. Leave the leftover iced tea in the fridge and consume within 2 days.\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-05-18T09:06:42+01:00","updated_at":"2021-08-24T12:03:44+01:00","summary_html":"6 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297189494\" title=\"Tick Tock Original Rooibos 40 bags\"\u003eOriginal Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e2 tbsp caster sugar\u003cbr\u003e1 tbsp runny honey or agave nectar \u003cbr\u003e3 small lemons, 2 juiced and 1 sliced\u003cbr\u003e1 orange, sliced\u003cbr\u003eA small bunch mint\u003cbr\u003eIce, to serve\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"rooibos-iced-tea","tags":"hero-colour:@boost-yellow-2, prep-time:1 hour 10 minutes, product:original-rooibos-40-bags, serves:3, type:drinks","image":{"created_at":"2021-06-29T09:48:25+01:00","alt":"Rooibos Iced Tea","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Rooibos-Iced-Tea-min.jpg?v=1629803024"}}

{"id":15175921,"title":"Green Tea Watermelon Cooler","created_at":"2014-08-21T15:02:08+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eBrew one teabag of \u003ca href=\"https:\/\/ticktocktea.com\/products\/organic-green-rooibos?variant=39392297779318\" title=\"organic green rooibos\"\u003eOrganic Green Rooibos Tea\u003c\/a\u003e in a mug for approx. 4 minutes. Remove the bag then let the tea cool at room temperature before placing in the fridge to chill (where it will keep for up to 24 hours, should you wish to make in advance).\u003c\/p\u003e\n\u003cp\u003eRemove the seeds from the watermelon then blend until liquid and smooth.\u003c\/p\u003e\n\u003cp\u003eIn a serving glass crush a few sage (or mint) leaves to release the flavour. Add equal parts watermelon and tea and stir well. Add a few ice cubes, a generous squeeze of lime, and garnish with sage or mint leaves.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eRecipe created for Tick Tock by food blogger Valerie Vago-Laurer of\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Nettle \u0026amp; Quince\" href=\"https:\/\/nettleandquince.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eNettle \u0026amp; Quince\u003c\/a\u003e, \u003ca href=\"http:\/\/www.twitter.com\/nettleandquince\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"nettle and quince twitter\"\u003e@nettleandquince\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!-- sidebar --\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-04-29T09:00:00+01:00","updated_at":"2021-10-06T12:51:28+01:00","summary_html":"1 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/organic-green-rooibos?variant=39392297779318\"\u003eGreen Rooibos teabag\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003eWedge of watermelon, approx. 2.5cm thick (10cm x 10cm in size)\u003cbr\u003eA couple of sage leaves (can also use mint leaves)\u003cbr\u003eA few ice cubes\u003cbr\u003e1 lime","template_suffix":"recipe","handle":"15175921-green-tea-watermelon-cooler","tags":"cook-time:10 minutes, hero-colour:@green-green-1, product:organic-green-rooibos, serves:1, type:drinks","image":{"created_at":"2021-06-29T09:57:15+01:00","alt":"Green Tea Watermelon Cooler","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Rooibos-Green-Tea-Watermelon-Cooler-min.jpg?v=1629802623"}}

{"id":580703879286,"title":"Earl Grey Rooibos Ice Cream","created_at":"2021-04-01T11:55:25+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePlace the cashews in a large bowl along with 4 \u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\" title=\"Tick Tock Earl Grey Rooibos Tea\"\u003eEarl Grey teabags\u003c\/a\u003e. Add enough room-temperature water to cover the cashews and teabags. Cover the bowl with a kitchen towel and soak overnight.\u003c\/p\u003e\n\u003cp\u003ePlace the bowl of an ice cream machine in the freezer overnight.\u003c\/p\u003e\n\u003cp\u003eAdd the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.\u003c\/p\u003e\n\u003cp\u003eReserve 240ml of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.\u003c\/p\u003e\n\u003cp\u003eIn a small saucepan over medium heat, combine the water and Earl Grey Tea Infused Sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.\u003c\/p\u003e\n\u003cp\u003eIn a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.\u003c\/p\u003e\n\u003cp\u003ePour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine. Chill the mixture in the fridge for 1 hour.\u003c\/p\u003e\n\u003cp\u003eAdd the mixture base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.\u003c\/p\u003e\n\u003cp\u003eTransfer the ice cream to a loaf pan and freeze overnight.\u003c\/p\u003e\n\u003cp\u003eScoop and serve immediately. Enjoy!\u003c\/p\u003e\n\u003ch3\u003eEquipment\u003c\/h3\u003e\n\u003cp\u003eIce cream machine\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-04-22T09:20:19+01:00","updated_at":"2021-08-24T11:45:50+01:00","summary_html":"390g cashews if you’d like leftover cashew milk or 65g if just making enough for the ice cream\u003cbr\u003e4 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\" title=\"Tick Tock Earl Grey Tea\"\u003eEarl Grey Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e60ml water \u003cbr\u003e250g \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/blogs\/recipes\/rooibos-infused-sugar\" title=\"Tea infused sugar\"\u003eTea Infused Sugar\u003c\/a\u003e\u003c\/span\u003e (we used \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\" title=\"Tick Tock Earl Grey Rooibos\"\u003eEarl Grey Rooibos\u003c\/a\u003e\u003c\/span\u003e)\u003cbr\u003e4 tbsp cocoa butter\u003cbr\u003e4 tbsp coconut oil\u003cbr\u003e1 tsp salt\u003cbr\u003e240ml coconut milk\u003cbr\u003e1 tsp vanilla extract\u003cbr\u003e1 vanilla bean","template_suffix":"recipe","handle":"earl-grey-rooibos-ice-cream","tags":"cook-time:1 hour, hero-colour:@boost-grey, prep-time:2 days, product:rooibos-earl-grey, type:desserts","image":{"created_at":"2021-06-29T11:33:53+01:00","alt":"Earl Grey Rooibos Ice Cream","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Earl-Grey-Rooibos-ice-cream-min.jpg?v=1629801950"}}

{"id":14977133,"title":"Aperol Spritz Iced Tea","created_at":"2014-07-29T16:44:04+01:00","body_html":"\u003cdiv style=\"text-align: start;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eSteep 3 \u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297091190\" title=\"rooibos iced tea bags\"\u003eOriginal Rooibos teabags\u003c\/a\u003e in a mug for 4-5 minutes. Remove the bags then let the tea cool at room temperature before placing in the fridge to chill (where it will keep for up to 24 hours).\u003c\/p\u003e\n\u003cp\u003eWhen ready to assemble your cocktail simply place a few ice cubes into a wine glass then add 30ml of tea and the Aperol. \u003cbr\u003e\u003cbr\u003eTop up with Prosecco and serve with a wedge of orange and\/or lime.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cp class=\"copy_area\"\u003e\u003cem\u003eRecipe created for Tick Tock by food blogger Valerie Vago-Laurer of \u003ca title=\"Nettle \u0026amp; Quince\" href=\"https:\/\/nettleandquince.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eNettle \u0026amp; Quince\u003c\/a\u003e, \u003ca href=\"http:\/\/www.twitter.com\/nettleandquince\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"nettle and quince twitter\"\u003e@nettleandquince.\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!-- sidebar --\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-04-01T10:36:45+01:00","updated_at":"2021-10-06T12:50:36+01:00","summary_html":"\u003cp\u003e3 \u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297091190\" title=\"rooibos iced tea bags\"\u003eOriginal\u003cspan\u003e \u003c\/span\u003eRooibos teabags\u003c\/a\u003e\u003cbr\u003e30ml Aperol\u003cbr\u003e45ml Prosecco\u003cbr\u003eWedge of orange and\/or lime\u003cbr\u003eIce cubes\u003c\/p\u003e\n\u003cp\u003eThe quantities above make one cocktail - multiply as necessary.\u003c\/p\u003e","template_suffix":"recipe","handle":"14977133-aperol-spritz-iced-tea","tags":"cook-time:10 minutes, hero-colour:#FAB600, prep-time:30 minutes, product:original-rooibos-40-bags, serves:1, type:drinks","image":{"created_at":"2021-06-29T11:36:41+01:00","alt":"Aperol Spritz Iced Tea","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Aperol-Spritz-Rooibos-Iced-Tea-min.jpg?v=1629802583"}}

{"id":403747733622,"title":"Mini Pancake Breakfast","created_at":"2021-02-15T12:27:08+00:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eIn a medium bowl, measure your flour, baking powder, and bicarbonate of soda. Mix until combined.\u003cbr\u003e\u003cbr\u003eAdd wet ingredients to dry ingredients and combine by hand. Do not overmix, lumps of flour are okay.\u003cbr\u003e\u003cbr\u003ePour pancake batter into a medium-size plastic sandwich bag or a piping bag (if using a sandwich bag, carefully snip a tiny piece off the bottom corner of the bag. The smaller you snip the better the pancake cereal will come out!)\u003cbr\u003e\u003cbr\u003eHeat a non-stick frying pan or griddle on medium-high heat and pipe on the batter, using only a little at a time.\u003cbr\u003e\u003cbr\u003eCook for less than 30 seconds until small bubbles start to form. Flip, and after a few seconds transfer pancake cereal to a plate or dish for serving. Pour over the Rebel Kitchen Mylk and drizzle maple syrup. \u003cbr\u003e\u003cbr\u003eEnjoy with a mug of \u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags\" title=\"Tick Tock Tea Original Rooibos\"\u003eOriginal Rooibos Tea\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eEquipment\u003c\/h3\u003e\n\u003cp\u003e1 x piping bag or sandwich bag with the corner cut off\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-02-15T17:00:04+00:00","updated_at":"2021-08-24T11:54:21+01:00","summary_html":"400g flour\u003cbr\u003e1 ½ tsp bicarbonate of soda\u003cbr\u003e1 ½ tsp baking powder\u003cbr\u003e650ml Rebel Kitchen Mylk (plus extra to serve)\u003cbr\u003eMaple syrup to serve","template_suffix":"recipe","handle":"mini-pancake-breakfast","tags":"cook-time:10 minutes, hero-colour:@balance-blue-1, prep-time:10 minutes, type:cakes","image":{"created_at":"2021-06-29T09:31:32+01:00","alt":"Mini Pancake Breakfast","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/TT_Mini-Pancake-Breakfast-min.jpg?v=1629802461"}}

{"id":385479835766,"title":"Rooibos Battenberg","created_at":"2020-12-22T14:27:18+00:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePreheat the oven to 180°C. Grease a 20cm square cake tin.\u003c\/p\u003e\n\u003cp\u003eCut a piece of baking parchment about twice as wide as the tin - 20x40cm. Fold it in half widthways then push up the centre fold to make a pleat at least as high as the tin. Fold a piece of tin foil over several times into a thick piece the same width as the tin and height as the pleat.\u003c\/p\u003e\n\u003cp\u003ePlace it inside the pleat and then use this to line the tin, making sure that the pleat runs down the centre, dividing the tin into two smaller ones. Leave a bit of parchment overhanging on either side of the tin to make it easier to remove the baked cakes from the tin later.\u003c\/p\u003e\n\u003cp\u003ePlace the rooibos infused caster sugar, self-raising flour, ground almonds, baking powder and salt in a large bowl and stir to combine.\u003c\/p\u003e\n\u003cp\u003eIn a jug, whisk together the melted butter, milk and the vanilla and almond extracts.\u003c\/p\u003e\n\u003cp\u003ePour the wet ingredients into the dry and whisk to combine without over-beating the batter.\u003c\/p\u003e\n\u003cp\u003eUsing a scale for accuracy, pour half of the batter into a separate bowl and stir in a little bit of food colouring until you reach the desired shade of Tick Tock red, be careful not to add too much.\u003c\/p\u003e\n\u003cp\u003eScrape the coloured batter into one half of the tin, and the uncoloured batter into the other half. Spread them level with the back of a spoon, then bake for 30-35 minutes until a skewer inserted into the centre comes out clean.\u003c\/p\u003e\n\u003cp\u003eLeave the cakes to cool in the tin for 20 minutes then carefully lift them out onto a wire rack using the overhanging sides and the centre pleat. Peel off the parchment and leave them on the wire rack to cool.\u003c\/p\u003e\n\u003cp\u003eOnce the cakes are completely cold, trim the tops of them to level if necessary, they should be exactly the same height.\u003c\/p\u003e\n\u003cp\u003ePlace one cake on top of the other and trim the long edges to neaten them. If you want perfect squares then use a tape measure - the cakes should be twice as wide as they are high.\u003c\/p\u003e\n\u003cp\u003eSlice the cakes in half lengthways so you have two long strips of each colour.\u003c\/p\u003e\n\u003cp\u003eSpread a thin layer of apricot jam over the long side of one of the strips and stick a strip of the opposite colour to it.\u003c\/p\u003e\n\u003cp\u003eSpread a thin layer of jam over the top of both of those strips and stick the remaining strips on top, spreading more jam in between the two, to form a chequered pattern - red above white and white above red.\u003c\/p\u003e\n\u003cp\u003eDust a surface with icing sugar and roll out the marzipan into a rectangle about 20x38cm. Trim one of the short edges to neaten it.\u003c\/p\u003e\n\u003cp\u003eSpread the top of the cake with jam then place it, jam side down, against the trimmed short edge. Spread jam over the rest of the cake (except the short ends).\u003c\/p\u003e\n\u003cp\u003eCarefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal. Flip the cake so that the join is on the bottom.\u003c\/p\u003e\n\u003cp\u003eServe with a cup of \u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags\" title=\"Tick Tock Tea Original Rooibos\"\u003eOriginal Rooibos Tea\u003c\/a\u003e and enjoy!\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Rooibos Battenberg\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/TT_Battenburg_Cake_480x480.jpg?v=1608650738\",\n \"author\": \"Tick Tock Tea\",\n \"description\": \"This retro bake with its striking checkered pattern will conjure up childhood memories. Our Battenberg not only looks impressive but it is vegan too! It's flavoured with rooibos thanks to our rooibos infused sugar.\",\n \"recipeIngredient\": [\n \"220g rooibos infused caster sugar (we infused it with Tick Tock The Original Rooibos) \",\n\"275g self-raising flour\",\n\"80g ground almonds\",\n\"1 ¼ tsp baking powder\",\n\"¼ tsp salt\",\n\"190g vegan block butter\/margarine, melted\",\n\"190ml unsweetened non-dairy milk (soy is best), room temperature\",\n\"1 ½ tsp vanilla extract\",\n\"¾ tsp almond extract\",\n\"Red gel food colouring\",\n\"Apricot jam\",\n\"500g marzipan\",\n\"Icing sugar for rolling\"\n ],\n \"recipeInstructions\": \"Pre-heat the oven to 180°C. Grease a 20cm square cake tin.\n\nCut a piece of baking parchment about twice as wide as the tin - 20x40cm. Fold it in half widthways then push up the centre fold to make a pleat at least as high as the tin. Fold a piece of tin foil over several times into a thick piece the same width as the tin and height as the pleat.\n\nPlace it inside the pleat and then use this to line the tin, making sure that the pleat runs down the centre, dividing the tin into two smaller ones. Leave a bit of parchment overhanging on either side of the tin to make it easier to remove the baked cakes from the tin later.\n\nPlace the rooibos infused caster sugar, self-raising flour, ground almonds, baking powder and salt in a large bowl and stir to combine.\n\nIn a jug, whisk together the melted butter, milk and the vanilla and almond extracts.\n\nPour the wet ingredients into the dry and whisk to combine without over-beating the batter.\n\nUsing a scale for accuracy, pour half of the batter into a separate bowl and stir in a little bit of food colouring until you reach the desired shade of Tick Tock red, be careful not to add too much.\n\nScrape the coloured batter into one half of the tin, and the uncoloured batter into the other half. Spread them level with the back of a spoon, then bake for 30-35 minutes until a skewer inserted into the centre comes out clean.\n\nLeave the cakes to cool in the tin for 20 minutes then carefully lift them out onto a wire rack using the overhanging sides and the centre pleat. Peel off the parchment and leave them on the wire rack to cool.\n\nOnce the cakes are completely cold, trim the tops of them to level if necessary, they should be exactly the same height.\n\nPlace one cake on top of the other and trim the long edges to neaten them. If you want perfect squares then use a tape measure - the cakes should be twice as wide as they are high.\n\nSlice the cakes in half lengthways so you have two long strips of each colour.\n\nSpread a thin layer of apricot jam over the long side of one of the strips and stick a strip of the opposite colour to it.\n\nSpread a thin layer of jam over the top of both of those strips and stick the remaining strips on top, spreading more jam in between the two, to form a chequered pattern - red above white and white above red.\n\nDust a surface with icing sugar and roll out the marzipan into a rectangle about 20x38cm. Trim one of the short edges to neaten it.\n\nSpread the top of the cake with jam then place it, jam side down, against the trimmed short edge. Spread jam over the rest of the cake (except the short ends).\n\nCarefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal. Flip the cake so that the join is on the bottom.\n\nServe with a cup of Tick Tock Original Rooibos Tea and enjoy!\",\n \"prepTime\": \"PT60M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT90M\",\n \"recipeYield\": \"10 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2021-01-05T15:57:42+00:00","updated_at":"2021-08-24T11:54:56+01:00","summary_html":"\u003cp\u003e220g \u003ca href=\"https:\/\/ticktocktea.com\/blogs\/recipes\/rooibos-infused-sugar\" title=\"Tick Tock Rooibos Infused Sugar\"\u003erooibos infused caster sugar\u003c\/a\u003e (we infused it with \u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297189494\" title=\"Tick Tock Original Rooibos\"\u003eOriginal Rooibos\u003c\/a\u003e)\u003cbr\u003e275g self-raising flour\u003cbr\u003e80g ground almonds\u003cbr\u003e1 ¼ tsp baking powder\u003cbr\u003e¼ tsp salt\u003cbr\u003e190g vegan block butter\/margarine, melted\u003cbr\u003e190ml unsweetened non-dairy milk (soy is best), room temperature\u003cbr\u003e1 ½ tsp vanilla extract\u003cbr\u003e¾ tsp almond extract\u003cbr\u003eRed gel food colouring\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003cbr\u003eTo Assemble\u003cbr\u003e\u003c\/strong\u003eApricot jam\u003cbr\u003e500g marzipan\u003cbr\u003eIcing sugar for rolling\u003c\/p\u003e","template_suffix":"recipe","handle":"tick-tock-vegan-battenberg","tags":"cook-time:30 mins, hero-colour:@vanilla-peach-1, prep-time:1 hour, product:original-rooibos-40-bags, recipe, serves:10, type:cakes","image":{"created_at":"2021-08-03T10:13:10+01:00","alt":"Rooibos Battenberg","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/Battenberg_800x800px-min.jpg?v=1629802496"}}

{"id":385406926966,"title":"Rooibos Infused Sugar","created_at":"2020-12-08T15:08:36+00:00","body_html":"\u003ch3\u003e Method\u003c\/h3\u003e\n\u003cp\u003eCut open your desired number of Tick Tock teabags to access the tea leaves inside.\u003c\/p\u003e\n\u003cp\u003eBlend the tea in a blender until it becomes a fine powder (30 seconds - 1 minute).\u003c\/p\u003e\n\u003cp\u003eMix with 20 parts sugar until well combined and keep in an airtight container. Use within the best before date on the tea.\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2020-12-08T17:01:22+00:00","updated_at":"2021-08-24T11:54:01+01:00","summary_html":"\u003cp\u003e1 part Tick Tock Tea of your choice\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe used:\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\" title=\"Tick Tock Vanilla Rooibos Tea\"\u003eVanilla Rooibos\u003c\/a\u003e for the Muscovado sugar\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags\" title=\"Tick Tock Original Rooibos Tea\"\u003eOriginal Rooibos\u003c\/a\u003e for the caster sugar\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\" title=\"Tick Tock Earl Grey Rooibos Earl Grey\"\u003eEarl Grey Rooibos\u003c\/a\u003e for the icing sugar\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e20 part sugar of your choice\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eWe used:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMuscovado, caster and icing sugar for three different types of infused sugar\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"rooibos-infused-sugar","tags":"hero-colour:@cb-berry-pink-2, prep-time:5 mins, product:vanilla-rooibos, recipe, type:drinks","image":{"created_at":"2021-08-03T10:16:13+01:00","alt":"Rooibos Infused Sugar","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/Sugar_800x800px-min.jpg?v=1629802441"}}

{"id":385389363318,"title":"Tea Infused Mini Gingerbread Stars","created_at":"2020-11-30T12:50:23+00:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eMelt the \u003ca href=\"https:\/\/ticktocktea.com\/blogs\/recipes\/rooibos-infused-sugar\"\u003eVanilla Tick Tock infused Muscovado sugar\u003c\/a\u003e, golden syrup and butter in a saucepan, then bubble for 1-2 minutes. Leave to cool for about 10 minutes.\u003c\/p\u003e\n\u003cp\u003eTip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200°C and line two baking trays with baking paper.\u003c\/p\u003e\n\u003cp\u003eRoll out the dough to the thickness of a £1 coin, then cut out the gingerbread stars with a cutter. Once in the star shape, push the edge of the star gently onto the rim of a mug so that the biscuit can balance there once baked (see images). Re-roll the excess dough and repeat until it’s all used up.\u003c\/p\u003e\n\u003cp\u003ePlace the biscuits onto the trays and bake for 10-12 minutes. Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish and leave to dry for 1-2 hours. The stars will keep for up to three days in an airtight container.\u003c\/p\u003e\n\u003cp\u003ePop a biscuit onto the rim of a cup of rooibos tea and enjoy. Dunking allowed!\u003c\/p\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Tea Infused Mini Gingerbread Stars\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/TT_Gingerbread_Mug_Stars_5_v2_480x480.jpg?v=1606740272\",\n \"author\": \"Tick Tock Tea\",\n \"description\": \"The combination of chocolate, cinnamon, orange and rooibos make these biscuit very moreish and just a little grown-up. With all these lovely flavours, they're best enjoyed on their own or perhaps very quickly dunked in a hot cup of rooibos tea!\",\n \"recipeIngredient\": [\n \"175g Vanilla Rooibos Tick Tock infused Muscovado sugar\",\n \"85g golden syrup\",\n \"100g butter\",\n \"350g plain flour, plus extra for dusting\",\n\"1 tsp bicarbonate of soda\",\n\"1 tbsp ground ginger\",\n\"1 tsp ground cinnamon\",\n\"1 egg, beaten\"\n ],\n \"recipeInstructions\": \"Melt the Vanilla Tick Tock infused Muscovado sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.\n\nTip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.\n\nRemove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200°C and line two baking trays with baking paper.\n\nRoll out the dough to the thickness of a £1 coin, then cut out the gingerbread stars with a cutter. Once in the star shape, push the edge of the star gently onto the rim of a mug so that the biscuit can balance there once baked (see images). Re-roll the excess dough and repeat until it’s all used up.\n\nPlace the biscuits onto the trays and bake for 10-12 mins. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish and leave to dry for 1-2 hrs. The stars will keep for up to three days in an airtight container.\n\nPop a biscuit onto the rim of a cup of rooibos tea and enjoy. Dunking allowed!\",\n \"prepTime\": \"PT45M\",\n \"cookTime\": \"PT15M\",\n \"totalTime\": \"PT60M\",\n \"recipeYield\": \"15-20 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2020-11-30T15:09:03+00:00","updated_at":"2021-08-24T11:53:45+01:00","summary_html":"175g \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/blogs\/recipes\/rooibos-infused-sugar\"\u003eVanilla Rooibos infused Muscovado sugar\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e85g golden syrup\u003cbr\u003e100g butter\u003cbr\u003e350g plain flour, plus extra for dusting\u003cbr\u003e1 tsp bicarbonate of soda\u003cbr\u003e1 tbsp ground ginger\u003cbr\u003e1 tsp ground cinnamon\u003cbr\u003e1 egg, beaten\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"tea-infused-mini-gingerbread-stars","tags":"cook-time:12-15 mins, hero-colour:#FEEEC3, prep-time:45 mins, product:vanilla-rooibos, recipe, serves:15-20, type:biscuits \u0026 cookies","image":{"created_at":"2021-08-03T10:20:42+01:00","alt":"Mini Gingerbread Stars","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/GingerbreadStars_800x800px-min.jpg?v=1629802425"}}

{"id":385286570102,"title":"Vanilla Rooibos Glazed Cinnamon Buns","created_at":"2020-10-28T17:43:55+00:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePre-heat the oven to 180\u003cspan\u003e°C\u003c\/span\u003e. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. In a bowl, mix the flour, caster sugar and cinnamon together with a pinch of salt. In a separate bowl, beat the butter, egg yolks and milk together and combine with the dry ingredients to make a dough. Turn out onto a floured surface and roll out to a rectangle, roughly 30 x 25cm.\u003c\/p\u003e\n\u003cp\u003eMix the ingredients for the filling until well combined. Spread evenly over the dough then roll it up lengthways to form a log. Using a serrated knife, cut the roll into 8 even-sized roundels and pack into the tin, facing upwards. Brush gently with extra milk and bake for 30-35 minutes or until golden brown. Remove from the oven and cool for 5-10 \u003cspan\u003eminutes\u003c\/span\u003e before removing from the tin.\u003c\/p\u003e\n\u003cp\u003eWhilst the buns cool, steep the \u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\"\u003eVanilla Rooibos teabags\u003c\/a\u003e in 100ml of freshly boiled water, for 5 minutes. Remove the teabags and leave the tea to cool. Mix the icing sugar with 20ml of the tea. If it’s too thin, add more icing sugar, if it’s too thick, add more tea. Drizzle icing over the warm rolls. Eat within three days, but that shouldn’t be a problem!\u003c\/p\u003e\n\u003ch3\u003eEquipment\u003c\/h3\u003e\n\u003cp\u003e1 x 20cm loose-bottom cake tin \u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Vanilla Rooibos Glazed Cinnamon Buns\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/TT_Cinnamon_Buns_1_480x480.jpg?v=1603906777\",\n \"author\": \"Tick Tock Tea\",\n \"description\": \"A little bit sweet and very, very moreish! These cinnamon rolls are just as addictive as our Vanilla Rooibos Tea. A sticky situation? Certainly! Ready, steady, bake!\",\n \"recipeIngredient\": [\n \"300g self-raising flour\",\n \"2 tbsp caster sugar\",\n \"1 tsp ground cinnamon\",\n \"Pinch of salt\",\n\"70g butter, melted\",\n\"2 egg yolks\",\n\"130ml milk and extra for glazing\",\n\"1 tsp ground cinnamon\",\n\"55g brown soft sugar\",\n\"2 tbsp caster sugar\",\n\"40g butter, melted\"\n ],\n \"recipeInstructions\": \"Pre-heat the oven to 180C. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. In a bowl, mix the flour, caster sugar and cinnamon together with a pinch of salt. In a separate bowl, beat the butter, egg yolks and milk together and combine with the dry ingredients to make a dough. Turn out onto a floured surface and roll out to a rectangle, roughly 30 x 25cm.\n\nMix the ingredients for the filling until well combined. Spread evenly over the dough then roll it up lengthways to form a log. Using a serrated knife, cut the roll into 8 even-sized roundels and pack into the tin, facing upwards. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5-10 mins before removing from the tin.\n\nWhilst the buns cool, steep the Tick Tock Vanilla Rooibos teabags in 100ml of freshly boiled water, for 5 minutes. Remove the teabags and leave the tea to cool. Mix the icing sugar with 20ml of Tick Tock Tea. If it’s too thin, add more icing sugar, if it’s too thick, add more Tick Tock tea. Drizzle icing over the warm rolls. Eat within three days, but that shouldn’t be a problem!\",\n \"prepTime\": \"PT40M\",\n \"cookTime\": \"PT35M\",\n \"totalTime\": \"PT75M\",\n \"recipeYield\": \"8 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2020-10-29T12:33:21+00:00","updated_at":"2021-08-24T11:53:22+01:00","summary_html":"\u003cp\u003e300g self-raising flour\u003cbr\u003e2 tbsp caster sugar\u003cbr\u003e1 tsp ground cinnamon\u003cbr\u003eA pinch of salt\u003cbr\u003e70g butter, melted\u003cbr\u003e2 egg yolks\u003cbr\u003e130ml milk and extra for glazing\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eFor the filling\u003c\/strong\u003e\u003cbr\u003e1 tsp ground cinnamon\u003cbr\u003e55g brown soft sugar\u003cbr\u003e2 tbsp caster sugar\u003cbr\u003e40g butter, melted\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eFor the icing\u003cbr\u003e\u003c\/strong\u003e125g icing sugar\u003cbr\u003e2 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\"\u003eVanilla Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","template_suffix":"recipe","handle":"vanilla-rooibos-glazed-cinnamon-buns","tags":"cook-time:30-35 mins, hero-colour:@vanilla-peach-1, prep-time:15-20 mins, product:vanilla-rooibos, serves:8, type:cakes","image":{"created_at":"2021-08-03T11:05:45+01:00","alt":"Vanilla Rooibos Glazed Cinnamon Buns","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/CINNAMON-BUNS_800x800px-min.jpg?v=1629802402"}}

{"id":385226440822,"title":"Chocolate, Rooibos \u0026 Orange Biscuits","created_at":"2020-10-12T12:28:03+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eIn a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy and creamy. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed and continue to beat until fully combined.\u003c\/p\u003e\n\u003cp\u003eIn a separate bowl, whisk the flour, cinnamon, \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags\"\u003eOrganic Rooibos tea\u003c\/a\u003e\u003c\/span\u003e and salt together until combined. On low speed, slowly add into the wet ingredients until fully mixed in. The biscuit dough will be thick and sticky. \u003c\/p\u003e\n\u003cp\u003eSwitch to high speed and beat in the zest and orange juice. Turn the dough out onto a floured work surface and, with floured hands, divide in two. Shape each half into a 20cm log, about 6cm in diameter (the measurements don’t have to be exact). \u003c\/p\u003e\n\u003cp\u003eTightly wrap the logs in plastic wrap and chill in the fridge for at least 4 hours or up to 5 days. Chilling well is essential for this biscuit dough.\u003c\/p\u003e\n\u003cp\u003ePre-heat oven to 180°C. Line two large baking sheets with baking paper or silicone baking mats and set aside.\u003c\/p\u003e\n\u003cp\u003eTake the dough out the fridge and slice each log into 12 equally thick biscuits and place on the baking sheets about 5cm apart. \u003c\/p\u003e\n\u003cp\u003eBake the biscuits for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes before transferring to a rack to cool completely.\u003c\/p\u003e\n\u003cp\u003eMelt the chocolate in a bain-marie until smooth.\u003c\/p\u003e\n\u003cp\u003eDip each biscuit halfway into the chocolate and place onto a parchment-lined baking sheet. Sprinkle with sea salt and orange zest (if desired). Place the baking sheet into the refrigerator until the chocolate has set. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Chocolate, Rooibos \u0026 Orange Biscuits\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/TT_Biscuits_Recipe_4_480x480.jpg?v=1602501152\",\n \"author\": \"Tick Tock Tea\",\n \"description\": \"The combination of chocolate, cinnamon, orange and rooibos make these biscuit very moreish and just a little grown-up. With all these lovely flavours, they're best enjoyed on their own or perhaps very quickly dunked in a hot cup of rooibos tea!\",\n \"recipeIngredient\": [\n \"170g unsalted butter, softened to room temperature\",\n \"130g light brown sugar\",\n \"1 large egg, at room temperature\",\n \"1 tsp vanilla extract\",\n\"270g plain flour\",\n\"1\/2 tsp ground cinnamon\",\n\"2 tsp of Tick Tock Organic Rooibos Tea (cut open 1-2 teabags and measure)\",\n\"1\/4 tsp salt\",\n\"Zest from 1 medium orange (plus more for decoration)\",\n\"30ml orange juice from 1 medium navel orange\",\n\"230g dark chocolate, coarsely chopped\",\n\"Sea salt for sprinkling on top\"\n ],\n \"recipeInstructions\": \"In a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy and creamy. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed and continue to beat until fully combined.\n\nIn a separate bowl, whisk the flour, cinnamon, Tick Tock Organic Rooibos Tea and salt together until combined. On low speed, slowly add into the wet ingredients until fully mixed in. The biscuit dough will be thick and sticky. \n\nSwitch to high speed and beat in the zest and orange juice. Turn the dough out onto a floured work surface and, with floured hands, divide in two. Shape each half into a 20cm log, about 6cm in diameter (the measurements don’t have to be exact). \n\nTightly wrap the logs in plastic wrap and chill in the fridge for at least 4 hours or up to 5 days. Chilling well is essential for this biscuit dough.\n\nPre-heat oven to 180°C. Line two large baking sheets with baking paper or silicone baking mats and set aside.\n\nTake the dough out the fridge and slice each log into 12 equally thick biscuits and place on the baking sheets about 5cm apart. \n\nBake the biscuits for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes before transferring to a rack to cool completely.\n\nMelt the chocolate in a bain-marie until smooth.\n\nDip each biscuit halfway into the chocolate and place onto a parchment-lined baking sheet. Sprinkle with sea salt and orange zest (if desired). Place the baking sheet into the refrigerator until the chocolate has set.\",\n \"prepTime\": \"PT30M\",\n \"cookTime\": \"PT14M\",\n \"totalTime\": \"PT44M\",\n \"recipeYield\": \"24 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2020-10-12T16:44:03+01:00","updated_at":"2021-08-24T11:56:10+01:00","summary_html":"170g unsalted butter, softened to room temperature\u003cbr\u003e130g light brown sugar \u003cbr\u003e1 large egg, at room temperature\u003cbr\u003e1 tsp vanilla extract\u003cbr\u003e270g plain flour \u003cbr\u003e1\/2 tsp ground cinnamon\u003cbr\u003e2 tsp of \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags\" title=\"Tick Tock Organic Rooibos tea\"\u003eOrganic Rooibos Tea\u003c\/a\u003e\u003c\/span\u003e (cut open 1-2 teabags and measure)\u003cbr\u003e1\/4 tsp salt\u003cbr\u003eZest from 1 medium orange (plus more for decoration)\u003cbr\u003e30ml orange juice from 1 medium navel orange\u003cbr\u003e230g dark chocolate, coarsely chopped\u003cbr\u003eSea salt for sprinkling on top\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"chocolate-rooibos-orange-biscuits","tags":"cook-time:14 mins, hero-colour:@vanilla-peach-1, prep-time:30 mins (plus 4 hours chilling), product:original-rooibos-40-bags, recipes, serves:24, type:biscuits \u0026 cookies","image":{"created_at":"2021-06-25T16:56:00+01:00","alt":"Chocolate, Rooibos \u0026 Orange Biscuits","width":998,"height":998,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/chocolate-biscuit-large.jpg?v=1629802570"}}

{"id":385095663734,"title":"Vanilla Rooibos Chocolate Cake","created_at":"2020-09-18T17:02:52+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the batter\u003cbr\u003e\u003c\/strong\u003ePre-heat the oven to 180\u003cspan\u003e°C\u003c\/span\u003e and grease 2 x 7in cake tins with non-stick spray.\u003cbr\u003e\u003cbr\u003eLeave the teabag to steep in boiling water for about 4 minutes (until strong).\u003cbr\u003e\u003cbr\u003eRemove the teabag, add the cocoa powder and mix well until smooth.\u003cbr\u003e\u003cbr\u003eIn a separate bowl, mix the sugar with the egg yolks and whisk until fluffy.\u003cbr\u003e\u003cbr\u003eAdd oil, vanilla essence and the rooibos mixture and mix well.\u003cbr\u003e\u003cbr\u003eThen, sift the flour, baking powder and salt into the mixture and mix well.\u003cbr\u003e\u003cbr\u003eIn a separate bowl, beat the egg whites on high until soft peaks form. Gently fold into the cocoa mixture.\u003cbr\u003e\u003cbr\u003ePour the batter into the 2 prepared cake tins.\u003cbr\u003e\u003cbr\u003eBake in the oven for about 40 minutes. You know it’s done when you can poke it with a skewer and the tip comes out clean.\u003cbr\u003e\u003cbr\u003eLeave to cool completely before icing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the icing \u003cbr\u003e\u003c\/strong\u003eIn a pan, steep the teabags in freshly boiled water, for about 4 minutes (until strong).\u003cbr\u003e\u003cbr\u003eAdd the sugar and butter to the pan and heat on the hob until the sugar has dissolved.\u003cbr\u003e\u003cbr\u003eBlend the cocoa powder, cacao nibs and cornflour, and add to the rooibos mixture.\u003cbr\u003e\u003cbr\u003eStir continuously until the mixture is boiling and starts to thicken.\u003cbr\u003e\u003cbr\u003eAdd vanilla essence and remove from heat.\u003cbr\u003e\u003cbr\u003eLet it cool (you can put it in the fridge for a few minutes).\u003cbr\u003e\u003cbr\u003eSpread half the icing mixture over the two cakes, and stack them on top of each other. Slowly pour the rest over the top of the double-layer cake and let it drip over the edge.\u003cbr\u003e\u003cbr\u003eSprinkle some crushed hazelnuts and cacao nibs on the top. Enjoy!\u003c\/p\u003e\n\u003ch3\u003eEquipment\u003c\/h3\u003e\n\u003cp\u003e2 x 7 inch cake tins\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2020-09-18T17:10:18+01:00","updated_at":"2021-08-24T11:53:01+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eBatter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e120ml boiling water\u003cbr\u003e1 \u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\" title=\"Tick Tock Vanilla Rooibos Tea\"\u003eVanilla Rooibos teabag\u003c\/a\u003e\u003cbr\u003e50g cocoa powder\u003cbr\u003e4 eggs, separated\u003cbr\u003e300g sugar\u003cbr\u003e120ml oil\u003cbr\u003e1 tsp vanilla essence\u003cbr\u003e260g cake flour (or plain)\u003cbr\u003e1 tsp baking powder\u003cbr\u003eA pinch of salt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eIcing\u003c\/strong\u003e\u003c\/p\u003e\n400ml boiling water\u003cbr\u003e2 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\" title=\"Tick Tock Vanilla Rooibos Tea\"\u003eVanilla Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e200g sugar\u003cbr\u003e50g butter\u003cbr\u003e25g cocoa powder\u003cbr\u003e32g cornflour\u003cbr\u003e1 ½ tsp vanilla essence\u003cbr\u003e1 tbsp cacao nibs\u003cbr\u003eA handful of crushed hazelnuts\u003cbr\u003eExtra cacao nibs for decoration","template_suffix":"recipe","handle":"vanilla-rooibos-chocolate-cake","tags":"cook-time:40 mins, hero-colour:@boost-grey, prep-time:25-30 mins, product:vanilla-rooibos, recipes, serves:6-8, type:cakes","image":{"created_at":"2021-08-03T11:09:34+01:00","alt":"Vanilla Rooibos Chocolate Cake","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/VanChocolateCake_800x800px-min.jpg?v=1629802381"}}

{"id":154265153,"title":"Rooibos Earl Grey and Lavender Shortbread Biscuits","created_at":"2017-05-16T11:34:45+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/tt-recipe-preview_f47af74d-9dcb-4a28-bc22-ea2ff6d6f423.jpg?v=1494930819\" alt=\"\" style=\"display: none;\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cp\u003ePreheat oven to 220\u003cspan\u003e°C (\u003c\/span\u003e200\u003cspan\u003e°C\u003c\/span\u003e fan)\u003c\/p\u003e\n\u003cp\u003eLine a baking tray with baking paper.\u003c\/p\u003e\n\u003cp\u003eCream together the butter and caster sugar until fluffy and light.\u003c\/p\u003e\n\u003cp\u003eAdd the flour, \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\"\u003eEarl Grey tea\u003c\/a\u003e\u003c\/span\u003e, vanilla extract, dried lavender and sea salt until well combined.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOn a floured surface, roll the dough into the desired thickness and cut into circles with a cookie cutter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlace\u003cspan\u003e the cut out shortbread dough onto the prepared baking tray, and into the refrigerator for one hour. This will allow the batter to set and the shortbread to bake evenly. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrick the top of the shortbread with a fork. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlace into the preheated and bake for 15-20 minutes or until slightly golden.\u003c\/p\u003e\n\u003cp\u003eRemove the shortbread and lay to cool on a wire rack.\u003c\/p\u003e\n\u003c\/div\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2017-05-16T12:34:00+01:00","updated_at":"2021-08-24T11:50:16+01:00","summary_html":"\u003cp\u003e250g butter\u003cbr\u003e100g caster sugar\u003cbr\u003e2 tsp \u003ca href=\"https:\/\/ticktocktea.com\/products\/rooibos-earl-grey\"\u003eEarl Grey tea \u003c\/a\u003e(cut one teabag and measure) \u003cbr\u003e\u003cspan\u003e½ \u003c\/span\u003e tsp vanilla extract\u003cbr\u003e\u003cspan\u003e½  tsp dried culinary lavender\u003cbr\u003e\u003c\/span\u003ePinch of sea salt\u003c\/p\u003e","template_suffix":"recipe","handle":"rooibos-earl-grey-and-lavender-shortbread-biscuits","tags":"cook-time:20 mins, hero-colour:@balance-blue-1, prep-time: 1 hour 10 mins, product:rooibos-earl-grey, serves:20, type:biscuits \u0026 cookies","image":{"created_at":"2021-08-03T11:13:16+01:00","alt":"Rooibos Earl Grey and Lavender Shortbread Biscuits","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/LAVENDERSHORTBREAD_800x800px-min.jpg?v=1629802216"}}

{"id":153963137,"title":"Rooibos, Matcha and Rosemary Popcorn","created_at":"2017-05-12T16:11:55+01:00","body_html":"\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/tt-recipe-preview_4627c29e-2199-41d7-a168-8456bddd204d_large.jpg?v=1494601853\" alt=\"\" style=\"display: none;\"\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eOn a medium heat, heat the olive oil in a large pan.\u003c\/p\u003e\n\u003cp\u003eAdd the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/organic-green-rooibos\"\u003eGreen rooibos tea\u003c\/a\u003e\u003c\/span\u003e, sea salt and the dried rosemary to the olive oil.\u003c\/p\u003e\n\u003cp\u003eHeat continuously on a medium heat, until it bubbles up.\u003c\/p\u003e\n\u003cp\u003eAdd the popcorn kernels and cover with a lid. Wait until the popping sound has come to a halt and remove from the heat. \u003c\/p\u003e\n\u003cp\u003ePour the popcorn into a bowl and sprinkle with the matcha powder.\u003c\/p\u003e\n\u003cp\u003eServe warm.\u003c\/p\u003e\n\u003c\/div\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2017-05-12T18:14:00+01:00","updated_at":"2021-08-24T11:49:50+01:00","summary_html":"\u003cp\u003e2 tsp \u003ca href=\"https:\/\/ticktocktea.com\/products\/organic-green-rooibos\"\u003eGreen rooibos tea\u003c\/a\u003e (cut open one teabag and measure)\u003cbr\u003e4 tbsp olive oil\u003cbr\u003e2 tsp sea salt\u003cbr\u003e1 tsp rosemary, dried\u003cbr\u003e2 tbsp popcorn kernels\u003cbr\u003e1 tsp matcha powder\u003c\/p\u003e","template_suffix":"recipe","handle":"rooibos-matcha-and-rosemary-popcorn","tags":"cook-time:15 mins, hero-colour:@boost-grey, prep-time: 5 mins, product:organic-green-rooibos, serves:3, type:desserts","image":{"created_at":"2021-08-03T11:16:09+01:00","alt":"Rooibos, Matcha and Rosemary Popcorn","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/Popcorn_800x800px-min.jpg?v=1629802190"}}

{"id":153773377,"title":"Rooibos, Raspberry and Coconut Loaf","created_at":"2017-05-10T14:24:10+01:00","body_html":"\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/tt-recipe-preview.jpg?v=1494422401\" alt=\"\" style=\"display: none;\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePreheat the oven to 180°C. Line a loaf tin with greaseproof paper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrew two \u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297189494\" title=\"Tick Tock Original Rooibos 40 bags\"\u003eOriginal Rooibos teabags\u003c\/a\u003e in 170ml boiling water and set aside to cool.\u003c\/p\u003e\n\u003cp\u003ePlace the sugar, flour, baking powder and coconut into a bowl and mix.\u003c\/p\u003e\n\u003cp\u003eOnce the tea has cooled, pour it into the dry ingredients. Add the oil and vanilla and mix thoroughly until smooth. Add the raspberries and stir until mixed through.\u003c\/p\u003e\n\u003cp\u003ePour into a loaf tin and bake for 30-40 minutes.\u003c\/p\u003e\n\u003cp\u003eFor the topping, mix the icing sugar with the cooled rooibos tea and drizzle on top of the cake. Decorate with a some raspberries and flaked almonds. Serve and enjoy! \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2017-05-10T15:27:00+01:00","updated_at":"2021-09-14T15:10:24+01:00","summary_html":"\u003cp\u003e2 \u003cspan\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297189494\" title=\"Tick Tock Original Rooibos 40 bags\"\u003eTick Tock Original Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e275g self-raising flour\u003cbr\u003e200g caster sugar\u003cbr\u003e170ml boiling water\u003cbr\u003e100ml sunflower oil\u003cbr\u003e1 tsp baking powder\u003cbr\u003e1 tsp vanilla extract\u003cbr\u003e25g desiccated coconut\u003cbr\u003e50g fresh raspberries\u003cbr\u003eButter, for greasing\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFor the topping\u003cbr\u003e\u003c\/strong\u003e5 tbsp icing sugar\u003cbr\u003e\u003cspan\u003e2 \u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297189494\" title=\"Tick Tock Original Rooibos 40 bags\"\u003eTick Tock Original Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003eA handful of flaked almonds\u003c\/p\u003e","template_suffix":"recipe","handle":"rooibos-raspberry-and-coconut-loaf","tags":"cook-time:30-40 mins, hero-colour:@vanilla-peach-1, prep-time:15 mins, product:original-rooibos-40-bags, serves:12, type:cakes","image":{"created_at":"2021-08-03T11:24:05+01:00","alt":"Rooibos, Raspberry and Coconut Loaf","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/RASPandCOCONUTLOAF_800x800px-min.jpg?v=1629802152"}}