A #LetsLunch High Tea
This month, our #LetsLunch bunch is gathering for a High Tea. When we landed on this idea, I had planned on researching High Tea recipes in more detail. That didn’t happen. However, I did decide to move. So, at least I was productive. If not productive in the manner I had planned.
Luckily, I did bake lots of goodies for their potential to be part of a High Tea as I envision it and then I narrowed it down to two.
Now, perhaps you’re wondering just exactly how I envision High Tea. Well, in my imaginary version of the world, High Tea is when I get to wear a floating, flowery dress in a flattering pastel color and sport a ginormous hat that would shade my delicate skin from the sun while sitting outside with my dearest girlfriends sipping on tea in heirloom china cups and nibbling on little finger foods. Preferably, this would all happen after we had spent a fabulous day shopping at Neiman Marcus or Harrod’s on an unlimited budget and clothing that fit on the first try.
Clearly, my version of High Tea belongs in a imaginary world where glittery unicorns exist. *le sigh*
That’s okay though. I also have a more realistic version of what High Tea can be. And it’s shaped by the time I spent living in my family’s B&B as well as the couple of times I indulged in a High Tea while studying abroad in London. The end result is that I consider High Tea to be an opportunity to take a smidgen bit of break, sip on some tea, nibble on some cookies or pastries, and bolster my reserves to tackle the rest of the day.
So, this past week at work, I have brought my High Tea snacks with me. I have taken a few moments each afternoon to fix a fresh cup of tea and to enjoy my Lemon-Lime Shortbread Cookies (excellent!) and my So-Not-the-Apple-Scone-I-Planned Cookies.
So, let’s start with the Lemon-Lime Shortbread Cookies. Those would be the cute, little cookies on the right. They came out just the way I expected them to. The recipe is a slight variation on Bon Appetit’s Lemon-Lime Basil Cookies (I didn’t have fresh basil in the house and it’s the only missing ingredient). I’ve made a similar cookie before, but with rosemary. All in all, I’d anoint these types of cookies as perfect for High Tea. You can nibble on them *and* you can dunk them in your tea.
Now, let’s turn our attention to the flat, smooshy cookies to the left. That, my friends, was supposed to be a scone. In fact, it was supposed to be an Apple-Cheddar Scone. Except, something went very, very wrong with my scone making. The most likely culprits in this scone-gone-cookie fiasco are 1) me and 2) me.
More specifically, while adding sugar to the recipe, I got distracted. I’m pretty sure I added at least 1/2 a cup too much sugar. If not a full cup too much. I also let the dough sit out too long, which led to the dough getting soft and sticky. All of that added up to a scones disaster, but a cookie success.
The end result of my errors was a soft, delicious sugar cookies with a hint of cheddar and apple flavor. There are jalapenos in there too, but they’re overwhelmed by the sugar, I think.
Either way, my High Teas this week may not have been all that fancy, but they have been rejuvenating breaks – just like they should be. Although, I think if I repeat this next week, I’m am so going to bring a nice cup to the office. And maybe use an actual plate…
Now… For more #LetsLunch bunch adventures, check us out on Twitter. We’re all posting our contributions to this virtual potluck today (and likely over the weekend too!). And, as I get the chance, I’ll add links to other posts below.
#LetsLunch Bunch Recipes for High Tea
- Cheryl at A Tiger in the Kitchen: Cheese & Onion Sarnies
- Cathy at ShowFood Chef: Sweet Potato Tea Bars
- Karen at GeoFooding: Puff Pastry with Mascarpone and Saskatoon Berry Filling
- Mai at Cooking in the Fruit Bowl: Cougar Gold and Shallot Shortbread
- Rebecca at Grongar Blog: Millionaire’s Shortbread
- Lisa at Monday Morning Cooking Club: Little Lemon Meringue Tarts
- Rashda at Hot Curries & Cold Beer: Spiced Chickpea & Sweet Potato Tidbits
- Emma at Dreaming of Pots & Pans: Brown Sugar Shortbread and lots to celebrate!
- Linda at Free Range Cookies: Mesquite Hemp Cocoa
- Linda at Spicebox Travels: Ginger Tea, Kaya and Infamy
- Charissa at Zest Bakery: Egg Salad Tea Sandwiches
- Patrick at Patrick G. Lee: Welsh Rarebit and Onion Marmalade
- Grace at Hapa Mama: Taiwanese Tea Sandwiches