Now you can take TeaShed tea anywhere with these Emergency Tea teabags!
Always keep a handy Emergency Tea teabag with you for tea related emergencies! These individually wrapped English Breakfast tea bags are the perfect size for popping in your handbag, pocket or wallet. Enjoy English Breakfast tea as a hot cup of tea in a delightful cup and saucer in this Cup and Saucer Gift Bag or use the tea leaves in our All Day Breakfast Teacakes recipe shown below!
You could store your supply of Emergency Tea in one of one Small Tea Jars, after you’ve finished the pack of tea that comes with it of course!
All Day Breakfast Teacakes
To make your own All Day Breakfast Teacakes, you will need:
200g mixed dried fruits
Zest of 1/2 orange
200ml All Day Breakfast tea (2 Emergency Tea bags)
75g butter, cubed
500g strong white bread flour
1 1/2 tsp mixed spice
50g caster sugar
7g sachet fast action yeast
1 large egg
1/2 tsp salt
Apricot jam, to glaze
How to make All Day Breakfast Tea cakes:
1. Soak the mixed fruit in the hot tea for at least 4 hours but preferably overnight
2.Heat the milk on low until hot but not boiling then take the pan off the heat and add the butter and leave until it’s cool to the touch.
3. Put all the dry ingredients (flour, spices, sugar, yeast, salt) into a mixing bowl and stir to combine. In a separate bowl or jug beat the egg, add the milk and mix in 1tbsp of tea. Add this to the dry ingredients and stir with a wooden spoon.
4. Put the dough on a clean, floured surface and knead for 5 minutes until it is smooth and elastic (i.e. it will stretch and not break apart easily). If the dough is too sticky to work with add a little more flour. Then place in a clean, oiled bowl and cover with cling film. Leave the dough to prove in a warm place for about 2hrs or until it has doubled in size.
5. Knock all the air out of the dough, drain the soaked fruit and then knead the dough until the fruit is well distributed. Add some more flour if this makes the dough stickier. Separate the dough into 6 equal sized pieces and roll into balls. Put these on 2 large floured baking trays with plenty of space between them, press them down with the palm of your hand and cover with oiled clingfilm. Leave the dough to prove and rise for an extra 30 mins – 1 hour or until doubled in size.
6. Remove the clingfilm and bake in the oven for 25 minutes at 180 degrees C. Swap the trays half way through so you get an even bake. They should be golden brown and sound hollow when you tap the under side. Brush some apricot jam over each one and return to the oven for 1-2 minutes to glaze them. Let them cool on a wire rack before serving then keep them in an airtight container for up to 4 days.
Love these yummy creations? Have a go at making Berry Orange Tea cakes for a fruity twist!
Explore our other tea recipes and get inspiration from our blog.