Halloween Orange Gingerbread Loose Tea
Out of stock
Loose Tea Pouch, 100g$12.00
Loose Tea Caddy, 100g$17.50
Halloween Loose Tea Pouch, 100g$10.80
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
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
Product Content Slot
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!)
325g plain flour
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)
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...