Halloween Orange Gingerbread Loose Tea

Details

138
Item No. 343566
$10.80

Out of stock

Variations

  • Format:
    • Loose Tea Pouch, 100g
      $12.00
    • Loose Tea Caddy, 100g
      $17.50
    • Halloween Loose Tea Pouch, 100g
      $10.80

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Code: 343566

Additional Information

  • Description

    Fangs at the ready. We’ve concocted a devilishly delicious infusion for Halloween, blending whole pumpkin and apple pieces with ginger, cinnamon and a flourish of orange peel, and finishing it off with a scattering of sweet nuts. It’ll have you howling at the blood moon…

    100g e 3.5oz

  • Ingredients

    23% Ginger, 15% Cinnamon, 15% Pumpkin, 15% Apple, 8% Brittle Pieces (sugar, hazelnut, invert sugar) , Sweet Blackberry Leaves, Liquorice Root, 4% Orange Peel, Flavouring, Almond, Sunflower Petals

    For allergens (including cereals containing gluten)see ingredients in bold

    Contains Liquorice: people suffering from hypertension should avoid excessive consumption

    Suitable for vegetarians and vegans

    Store in a cool dry place

Recipe: Orange Gingerbread Shortbread

Hosting a Halloween party? Treat guests and ghouls to these fang-tastic shortbread biscuits conjured up by Digital Marketing Executive – and star baker – Amelia. (NB Spooky-themed cutters essential!)

INGREDIENTS

325g plain flour

225g butter

100g caster sugar

Zest of 1 orange

Juice of ½ an orange

1tsp Orange Gingerbread infusion

½tsp ground cinnamon

½tsp ground ginger

Extra butter for greasing

25g sugar for dusting (optional)

METHOD

Preheat oven to 160°C/140°C fan/gas mark 3 and line a baking tray with greaseproof paper or lightly grease it.

Mix the flour, butter, sugar, Orange Gingerbread infusion, spices, zest and orange juice in a bowl using your hands until the mixture starts to stick together.

Knead to form a dough – the heat of your hands should be enough to bind it together, but a splash of water or a little extra juice of the orange can be added if needed.

Chill the dough for 30 minutes.

Roll out the dough to about 5mm thick on a well-floured surface – sprinkle your rolling pin and cutters with flour too.

Cut out the shapes and place them on the baking tray. Bake for 30 minutes or until pale golden brown.

Leave to cool for a few minutes before transferring to a cooling rack.

Sprinkle with sugar to finish and decorate to your heart's content...