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Welcome to the Tea Parlour

Your Resource for Tea : Back to the Tea Parlour
Tea Menus for Different Tea Themes
Recipes for the Tea Menus
Books on Tea History, Etiquette and Teapots
Tea Links to brush up on your knowledge
Tea menus by Corporate Pastry Chef, Renee Shelton.

Tea Cookies and Bars
Try these recipes for your next tea gathering.

Honey Madeleines
This recipe calls for honey and brown sugar. If making these for a holiday tea, try adding a pinch of spice to the dry ingredients or maybe for a summer tea, a pinch of finely grated lemon zest.

3 1/2 oz sugar
1 oz brown sugar
3 whole eggs
1 oz honey
Pinch of salt
1/2 t baking powder
4 1/2 oz flour
4 1/2 oz melted cooled unsalted butter

Butter or spray chosen Madeleine pans. Preheat oven to 350°F.

Place the sugars, eggs, honey and a pinch of salt in the bowl of a stand up mixer. Allow to whip until light. Remove from mixer and carefully fold in the dry ingredients in two parts, then fold in the melted butter. Spoon or pipe batter into prepared Madeleine pans and bake for 8 to 10 minutes, depending on the size of the pan and how well they are filled. Let rest a moment then turn them out on a rack to cool.


These measurements are in grams.

8 whites, large
250 g sugar
100 g flour
100 g ground almonds
320 g browned butter

Beat whites until soft peak then continue beating while streaming in sugar. Beat until smooth. Whisk flour and ground almonds together and fold into whites. Fold in browned butter and stir until incorporated.

Pipe into buttered molds and bake until browned.

These can be baked into tart molds, petit four molds, silicone molds, etc.


Chocolate Pecan Bars

1 1/2 c pecans, chopped
1/2 c flour
2 eggs
1/8 t salt
3 oz. semisweet chocolate
3 T butter
1/4 c sugar
1/2 c dark corn syrup

Preheat oven to 325°F. Butter bottom of 8" square baking pan, line bottom with wax paper, then butter wax paper and sides of pan.

Melt the chocolate and butter together and let cool. Mix the pecans and flour. In separate bowl, mix eggs and salt. In small saucepan, bring sugar and syrup to boil. Remove from heat, add in cooled melted chocolate, then stir in the beaten eggs. Add this to the pecans and flour mixture. Pour batter into pan and bake until set, about 30 minutes. Cool in pan 10 minutes, then turn out onto cooling rack to cool. Dust bars with powdered sugar before serving.


Macadamia Honey Buttons

2 c flour
1 t baking powder
1/2 t salt
1 c butter, unsalted
3 T brown sugar
4 T honey
2 t vanilla
2 c toasted unsalted macadamia nuts, finely chopped

Powdered sugar for rolling

Preheat oven to 325°F. Lightly butter baking sheets.

Combine flour, baking powder and salt together and set aside. Cream butter with sugar, honey and vanilla until smooth. Add in nuts. On low speed, add in the flour mixture, scraping to incorporate well. Cover bowl and chill for at least 2 hours. Roll about 2 teaspoons of dough into balls and place them about 2 inches apart. Bake in oven for about 10 to 20 minutes, depending on size of balls, or until they turn light golden brown, do not over cook. Transfer cookies to cooling racks, and when just cool, lay cookies in powdered sugar to coat all sides one at a time, then lay on racks to continue cooling. Once they are completely cool, roll in powdered sugar again. Serve in decorative dish with tongs.




Tea Drinkers Rave Best Tea Ever Mighty Leaf Tea

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Copyright © 2005-2010 Renee Shelton.
All rights reserved.
Copyright is held by Renee Shelton, Beach Cuisine Inc, or by respective owners.

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