Saturday, 30 July 2011

Chilli chai teacakes


225 strong white bread flour, 225  
   strong wholemeal flour, 55g butter
 cut into small pieces, 7g yeast, 30g
  caster sugar, 170g dried fruits,
 300ml milk, salt, 2 teapigs chilli chai teabags.
Teapigs make, without a doubt the best tea I have ever tasted - unlike most tea it comes in tea temples (little silk bags, not paper) and contains real tea-leaves (not dust). Gorgeous tea also makes gorgeous teacakes so give Teapigs a try.

1) Warm 300ml milk and add 2 chilli chai tea temples to infuse in the milk.

2) Sift together the 2 flours, yeast and a pinch of salt and rub in the butter.

3) Stir through the dried fruits (I used cranberry, sultana and raisins) and make a well in the centre of the bowl. Pour in the tea infused milk and mix through until a dough is formed.

4) Knead the dough for about 10 minutes until it is smooth, then set to rest somewhere warm in a covered bowl for 2 hours (or until the dough has doubled in size)

5) Knock back the dough and knead again for a further 5 minutes on a floured surface before separating into 8 dough balls. Leave to rise for an hour before baking for 15 minutes.

These teacakes will keep for 2-3 days but are best toasted and eaten the same day.

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