For tea time with a twist, we’re particularly fond of our Honey, Lemon & Ginger Tea Cakes - they’re crisp, not overly buttery, and have got a seriously good flavour. Not to mention the delicious aroma of the roasted rooibos.
Preheat the oven to 190C.
Tear open the tea bags to release the tea leaves then toast the leaves for about 2 minutes in a pan over medium heat. When leaves are fragrant but not darkened, transfer them to a bowl and cool for a couple minutes.
Combine the sugar, fresh ginger, and rooibos in the bowl of a food processor and pulse for about 2 minutes. Add the flour, icing sugar, and salt to the bowl and pulse a few times to combine. Then add the honey, milk and butter and pulse until a dough forms.
Turn dough onto a lightly floured surface, gather it together, and roll it gently into a log about 20 centimetres long. Wrap log in plastic or wax paper and transfer to the freezer for 20 minutes to chill.
Remove log from freezer, and cut like a loaf of bread into reasonably thick slices. Transfer cakes to a baking sheet, leaving sufficient breathing space between them. Bake for 12 minutes and leave to cool for 5 minutes before tucking in.