{"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"}}

{"id":153316033,"title":"Vanilla Rooibos Salted Caramel \u0026 Ice Cream","created_at":"2017-05-04T15:13:59+01:00","body_html":"\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/salted_ice_creamtt_recipe.jpg?v=1494237210\" alt=\"\" style=\"display: none;\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eRemove the vanilla ice cream out of the freezer for 20 minutes or until softened.\u003c\/p\u003e\n\u003cp\u003ePlace the cream in a medium saucepan with the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\"\u003eRooibos Vanilla teabags\u003c\/a\u003e\u003c\/span\u003e, sea salt and cinnamon. Bring the cream mixture to the boil and remove from the heat. Allow the teabags to brew for 5 minutes or until the cream turns an off-white colour and set aside.\u003c\/p\u003e\n\u003cp\u003eFor the caramel, put the sugar and water in a saucepan and heat over a medium heat. Stir until the sugar has completely dissolved.\u003c\/p\u003e\n\u003cp\u003eWait for the sugar syrup has turned an amber-brown colour and immediately add the butter and cream mixture. Take care during this step as the caramel with begin to bubble rapidly once the ingredients have been added.\u003c\/p\u003e\n\u003cp\u003eUsing a whisk to avoid separation, whisk the butter and cream into the caramel until it has completed melted.\u003c\/p\u003e\n\u003cp\u003eThicken up the mixture by simmering on a low heat for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eOnce the mixture has thickened, allow caramel to cool before swirling into the ice cream. Pop back into the freezer overnight before serving.\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2017-05-08T10:56:00+01:00","updated_at":"2021-08-24T11:48:16+01:00","summary_html":"\u003cp\u003e1 tub of good quality shop-brought ice cream\u003cbr\u003e2 \u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\"\u003eRooibos Vanilla teabags\u003c\/a\u003e\u003cbr\u003e200g granulated sugar\u003cbr\u003e200ml water\u003cbr\u003e90g salted butter, cut into blocks\u003cbr\u003e120ml heavy cream\u003cbr\u003e1 tsp sea salt\u003cbr\u003e1 tsp ground cinnamon\u003c\/p\u003e","template_suffix":"recipe","handle":"vanilla-rooibos-salted-caramel-ice-cream","tags":"cook-time:15 mins (plus overnight in the freezer), hero-colour:@bounce-yellow-1, prep-time:15 mins, product:vanilla-rooibos, serves:12, type:desserts","image":{"created_at":"2021-08-03T11:50:49+01:00","alt":"Vanilla Rooibos Salted Caramel \u0026 Ice Cream","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/Ice_cream_800x800px-min.jpg?v=1629802096"}}

{"id":147298049,"title":"Skinny Tick Tock Almond Chai Relax Latte","created_at":"2017-01-19T09:38:43+00:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eSoak almonds in water for at least 6 hours, rinse and sieve (these keep in the fridge for up to 3 days and are a healthy, delicious snack).\u003c\/p\u003e\n\u003cp\u003ePut the two teabags into your favourite mug, top with boiling water from the kettle and cover with a saucer.\u003c\/p\u003e\n\u003cp\u003ePut the soaked almonds into your blender jug, nutribullet or hand blender cup.\u003c\/p\u003e\n\u003cp\u003eRemove the tea bags from your mug and pour the hot tea over the soaked almonds.\u003c\/p\u003e\n\u003cp\u003eBlend for at least 30 seconds, then pour through a sieve into a jug or bowl - discard or dehydrate the nut piths.\u003c\/p\u003e\n\u003cp\u003eAdd a tiny pinch of (Halen Mon vanilla) salt, if you desire, and \u003cspan\u003e½\u003c\/span\u003e teaspoon of maple syrup.\u003c\/p\u003e\n\u003cp\u003eFor a good froth, add the sieved almond chai to your frothing machine.\u003c\/p\u003e\n\u003cp\u003eOPTIONAL: For a smoothie, blend for longer and then do not sieve.\u003c\/p\u003e\n\u003cp\u003eGarnish with cinnamon and nutmeg sprinkles!\u003c\/p\u003e\n\u003ch3\u003eEquipment\u003c\/h3\u003e\n\u003cp\u003eBlender, sieve, mug and jug\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2017-01-25T16:40:00+00:00","updated_at":"2021-08-24T11:47:43+01:00","summary_html":"2 \u003cspan style=\"text-decoration-line: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/chai-relax-tea\"\u003eChai Relax teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e1 large mug boiling water\u003cbr\u003e½ cup soaked almonds\u003cbr\u003epinch of salt\u003cbr\u003e½ tsp maple syrup","template_suffix":"recipe","handle":"skinny-tick-tock-almond-vanilla-chai-latte","tags":"cook-time:5 mins, hero-colour:@vanilla-peach-1, prep-time: 6 hours (to soak the almonds), product:chai-relax-tea, type:drinks","image":{"created_at":"2021-08-03T12:06:49+01:00","alt":"Almond Chai Relax Latte","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/latte_800x800px-min.jpg?v=1629802063"}}

{"id":80716801,"title":"Chai Relax Mulled Wine","created_at":"2015-12-18T09:48:02+00:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePlace the fruit, wine, sugar and water into a large saucepan.\u003c\/p\u003e\n\u003cp\u003eSet the heat to a medium temperature and stir until the sugar has dissolved. Do not boil as this will reduce the alcohol.\u003c\/p\u003e\n\u003cp\u003eRemove the pan from the heat and add the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/chai-relax-tea\"\u003eChai Relax teabags\u003c\/a\u003e\u003c\/span\u003e for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove and teabags and pour the wine into mugs, ready to serve.\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2015-12-18T14:32:00+00:00","updated_at":"2021-08-24T11:47:10+01:00","summary_html":"2 lemons, sliced and de-seeded\u003cbr\u003e2 oranges, sliced and de-seeded\u003cbr\u003e1 bottle of good quality red wine\u003cbr\u003e470ml water\u003cbr\u003e200g sugar\u003cbr\u003e3 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/chai-relax-tea\"\u003eChai Relax teabags\u003c\/a\u003e\u003c\/span\u003e","template_suffix":"recipe","handle":"80716801-vanilla-chai-mulled-wine-recipe","tags":"cook-time:15 mins, hero-colour:@bounce-yellow-1, product:chai-relax-tea, type:drinks","image":{"created_at":"2021-08-03T12:23:55+01:00","alt":"Chai Relax Mulled Wine","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/MulledWine_800x800px-min_263197e5-709b-4741-af0e-eb1acfa9f2da.jpg?v=1629802030"}}

{"id":18580337,"title":"Rooibos Crème Brûlée","created_at":"2015-04-20T16:24:32+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePreheat the oven to 110\u003cspan\u003e°C\u003c\/span\u003e and lightly grease 12 ramekins.\u003c\/p\u003e\n\u003cp\u003eCream the egg yolks and eggs together with the caster sugar.\u003c\/p\u003e\n\u003cp\u003ePlace the milk, cream and teabags in a saucepan and bring to just below boiling point. Do not bring to the boil! Remove from the heat and set aside to cool slightly. Discard the teabags.\u003c\/p\u003e\n\u003cp\u003ePour a little of the milk mixture into the egg mixture and stir well. Then add the rest of the milk mix and stir to blend thoroughly. Strain the liquid through a fine sieve. Allow to cool completely, skimming off any foam on top.\u003c\/p\u003e\n\u003cp\u003ePour the mixture into the prepared ramekins. Lightly spoon off any remaining foam on the tops of the brûlées. Then place in a roasting tin and fill with water to reach halfway up the sides of the ramekins. Bake for 1hr or until set.\u003c\/p\u003e\n\u003cp\u003eRemove from the oven and leave to cool. Once cool, refrigerate to chill completely. Dust each ramekin with caster sugar and use a blow torch to brown the surface.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cp class=\"reference\"\u003eRecipe from \u003ca href=\"https:\/\/www.amazon.com\/Touch-Rooibos-Delicious-Recipes-Africas\/dp\/0620429968\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"A touch of rooibos book\"\u003eA Touch of Rooibos\u003c\/a\u003e published by \u003ca href=\"https:\/\/rooibosltd.co.za\/\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"Rooibos Ltd. \"\u003eRooibos Ltd\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cbr\u003eEquipment\u003c\/h3\u003e\n\u003cp\u003eChef's blow torch (a grill will work fine if you don’t own a blow torch!)\u003cbr\u003e12 ramekins\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2015-04-20T16:24:00+01:00","updated_at":"2021-10-06T12:54:40+01:00","summary_html":"24 egg yolks\u003cbr\u003e2 eggs\u003cbr\u003e375g caster sugar (plus extra for the topping)\u003cbr\u003e500ml milk\u003cbr\u003e2 litres double cream\u003cbr\u003e8 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297189494\"\u003eOriginal Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"18580337-rooibos-creme-brulee","tags":"cook-time:1 hour, hero-colour:@boost-grey, prep-time:30 mins, product:original-rooibos-40-bags, recipes, serves:12, type:desserts","image":{"created_at":"2021-08-03T12:16:12+01:00","alt":"Rooibos Crème Brûlée","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/CremeBrulee_800x800px-min.jpg?v=1629801993"}}

{"id":18576137,"title":"Lemon \u0026 Ginger Tea Cakes","created_at":"2015-04-20T13:42:11+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePreheat the oven to 190\u003cspan\u003e°C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTear 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.\u003c\/p\u003e\n\u003cp\u003eCombine 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.\u003c\/p\u003e\n\u003cp\u003eTurn 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.\u003c\/p\u003e\n\u003cp\u003eRemove 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.\u003c\/p\u003e\n\u003c!-- copy_area --\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e","blog_id":6951281,"author":"Nathan Bentley","user_id":3151109,"published_at":"2015-04-20T14:41:00+01:00","updated_at":"2021-08-10T09:52:12+01:00","summary_html":"4 Rooibos Lemon \u0026amp; Ginger teabags\u003cbr\u003e60g caster sugar\u003cbr\u003e30g fresh ginger, peeled\u003cbr\u003e160g plain flour\u003cbr\u003e25g icing sugar\u003cbr\u003e¼ tsp salt\u003cbr\u003e1 tsp liquid honey\u003cbr\u003e2 tsp milk\u003cbr\u003e110g unsalted butter\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"18576137-honey-lemon-ginger-tea-cakes","tags":"cook-time:12 mins, hero-colour:@boost-yellow-2, prep-time:30 mins, recipes, serves:12-15, type:biscuits \u0026 cookies"}