Tea scones,

These were perfect for my British tea party and my friend loved them! She even asked me if I bought them at the store! These bake into perfect little circles when made exactly as directed. Lemon extract gives these the perfect light touch of lemon. Parchment paper makes the cookie bake evenly and keeps them light on the bottom for uniformity. I hope you like these as much as I do!

These are small bite-sized scones that can be eaten up in one go without leftovers.I used Earl Grey tea bags from Lipton.If the dough is too soft at step 5, chill in the refrigerator before cutting it. Recipe by *sarasa*

I wanted to make bread with adzuki bean paste and green tea.The eggwash and black sesame seeds are optional. For a shiny finish, reserve a little beaten egg from the egg listed above. Put as much bean paste as you like.If your oven is not big enough to bake everything in one go, chill the next batch in the fridge after Step 2.Before baking, leave out for a while at room temperature to proof. Recipe by uzukaji

I made my beloved non-oil chiffon cake with green tea.I baked it at 180°C until recently, but my new oven is stronger, so I set it at 170°C now. The point it to thoroughly whip the eggs. Bake it until it cracks and that part turns golden brown without covering it with aluminum foil, and quickly flip it upside down after baking. For one 18 cm [7.1 in] chiffon cake pan. Recipe by Ayachipan

add jam and top with whipped cream :evilgrin

I had a lot of yuzu jam.Wrap the roasted walnuts in parchment paper used to roast them and crush with a rolling pin.Grind the tea leaves in a mill or with a mortar and pestle. Try using Earl Grey tea.If it's not too much trouble, sift the flour. For 6 muffins. Recipe by uzukaji

I bought a lot of apples since they were in season. They were ripe and I wanted to use them. I had butter, so I made pound cakes.The batter rises easily and evenly when you shift the dry ingredients three times. You could do it twice but... Keep the cut apples in a colander so that it won't be watery. Recipe by Tamakinopapa

I wanted to make use of my knowledge of yakuzen herbal cuisine and to bake a bread that was good for the liver because it can easily lose its balance in spring. The ingredients in the bread are said to nourish not only the liver but also the spleen.-Grind the jasmine tea leaves in a mill. If you don't have a mill, use a mortar and pestle.-It might be easier to know when the proofing is complete if you let the dough rise in a plastic container with scale markings.-Adjust the oven temperature depending on your oven. For 4 buns. Recipe by Kenisan no ouchi yakuzen

I made this because I had a lot of tea bags.I thought that there must be some sort of snack I could make by using them, so I made this.The tea leaves are crisp and so delicious.Please try the sister recipe:Sweet Potato Version. 952544Banana Version. 995260Don't leave the margarine out for too long.Please make sure to separate the egg into 5 batches. The mixture separates easily!!!(All based on personal experience････) Recipe by Shuzuka

I wanted to make a loaf of bread with green tea and bean confectioneries by using a mesh tin.When you use domestic (Japanese) flour, use 97 g each of water and milk.The baking time and temperature are rough estimates, so adjust according to your oven. Recipe by itarunrun

The matcha tea specialty cafe in my neighborhood has matcha tea cheese cake. I like it because the matcha tea flavour is so intense. I recreated it in the form of muffins. They're very soft, so they are safe to serve to the elderly members of your family too.Mix the butter and cream cheese first and then add the sugar and eggs. It will be easier to mix.If you use the suggested 10 g of matcha tea powder, the muffins will be quite intense and bitter. Try using about half that amount when making these for children. Recipe by Kinakorin

I think about a nice afternoon tea😊

These are drier, not too sweet cookies that are great for dunking in hot tea or milk, if you prefer.

I wanted to give steamed bread a Western spin.When steaming, cover the lid with a towel. You can store these at room temperature wrapped in plastic wrap, but it's fine to chill them in the fridge (the texture will slightly change). Unlike other steamed bread recipes, this has slightly more oil and milk. This is mainly to balance the bitterness of the black tea. Recipe by Asamato

I'd wanted to buy a heart-shaped mould for ages, and at last I bought it! I didn't know how much of each ingredient I would need, so I tried baking madeleines with 1 egg. They were small, so I ended up with a lot.If you use normal shell moulds, you'll get around 8 cakes. I didn't coat the mould with flour because I was using a silicon one, but if necessary, add flour after coating it with butter. If you don't have black tea powder, blend some tea leaves instead. The baking time in the recipe is for 12 mini heart-shaped cakes. If you are using a shell mould, bake for 15 minutes. For 18 mini heart cookies. Recipe by Yossy

I had some sweet flavoured tea, so I added to a pound cake batter. It took on a wonderful fragrance and tasted delicious, so I uploaded the recipe. This time, I used blueberry flavoured tea. Other flavours are nice and fragrant too - try apple, strawberry, peach, or orange.Make sure you bring the egg to room temperature before using. If it's cold, it won't mix well with the butter and will separate.If you leave the pound cake to rest a few days, it will be even tastier. It will be particularly moist if you wrap it in plastic wrap and leave it for 2 - 3 days.If you don't have flavoured tea, use a little more sugar. Recipe by Puru berry

This is oil and egg free! It's a cinnamon tea version of a healthy biscotti.If your slices are too thick, they'll take longer to bake because they won't dry as easily.Cut the tea bag, and use 1/2-1 bag.Allspice will be good in this recipe!You can use artificial sweetener or honey instead of sugar! In that case, adjust the amount of milk. Add 3 tablespoons of milk, then add more if necessary. Recipe by Hyo-mi

I had some nice lemons and after squeezing out the juice, I didn't want to waste the zest.Do not to whisk the eggs too much. When mixing in the butter, it's best not to mix in circular motions, but rather to fold it in. I used Earl Grey tea, but you can use whichever type you like. Recipe by Nntan

I made these cupcakes since I had a lot of black tea.The key is to mix after each addition.The recipe only calls for a small quantity of tea leaves, which give these cupcakes a mild tea flavor. Recipe by rintanmyu

I usually make banana bread with baking powder, but this time I wanted to try making it with a bread starter. I did it! This is such a moist banana bread.For the bread starter I use a 1:1 ratio of starter liquid to flour, fed 3 times over 3 days.I switched up Step 1 and Step 2. If you bring the starter and milk to room temperature together, it will be easier to mix. For loaf pan: 21 x 8 cm [8 1/4 x 3 1/4 in]. Recipe by ducksoup

#baking#CookClick

The amanatto I bought and was planning to add to bread dough was about to expire...I felt like eating scones, so I mixed in the amanatto and made these. These Japanese-style scones turned out to be just the right flavor combination for me.For details on how to make scones, please refer to this recipe: My Scones Recipe by Yukiline

I love black tea and apple, so I created a cake which combines both, and doesn't use a lot of fat.Please adjust the baking time depending on your oven. I used half of a large apple. Please also adjust amount of apple added depending on how big your apples are. Recipe by Orenjiringu

I love making steamed bread because it's so tasty.A hint is to wrap the steamer lid with cloth. When the bread cools, wrap with plastic wrap to keep at room temperature. If you cool them in the refrigerator, the texture will slightly change, but it is still tasty. You can make the bread a day before you go out for cherry-blossom viewing, and your family or friends would appreciate this snack. Recipe by Asamato

I received this recipe years ago from an elderly lady (98 years old) of 12 children. She had 4 sets of twins. She was a gentle soul and loved to cook and feed people. I met her at a birthday party for one of her great grands, we got to talking about baking and I told her about a cookie that my great granny used to make, but no one knew the recipe. A few days later, she sent her daughter to deliver THE COOKIE recipe, she called them TEA CAKES. This is my go-to recipe for rollout cookies. It makes ALOT! #ChristmasGift

While I was making milk jam, I got the urge to make milk tea jam.Make this when you have time to spare. You can't leave the pan while this is cooking. When this is simmering, the room will become filled with a wonderful aroma. The jam will thicken when cooled, but at 200 ml it will still be in liquid form. If you have the patience, keep simmering until it's about 180 ml, and the consistency will be perfect. If it's still too thin when cooled, you can return it to the heat and simmer it for longer. Recipe by Orihime mama

It's a tea version of my no-oil, no-egg biscuit.Increase the amount of sugar if you have a sweet tooth. If you increase the baking time but they're not hardening, lower the temperature and bake slowly. Even if they are a little soft, they will harden when cooled. *This recipe makes hard biscuits. Recipe by Gochitora

In order to make snacks that were gentle on the body and the wallet, I am always thinking of snacks that use small amounts of butter, eggs, and sugar (or don't use at all).You can use potato starch flour in place of the corn starch. When molding in steps 5~7, roll out the dough to about 3 mm thick with a rolling pin, and cut out with a cookie cutter if you like. I don't mind, but cutting it with a cup and serrating the edges will give it a simple appearance and will bring out the delicious crunchiness; it is also more fun to squeeze the edges, so I recommend making it with your kids. Recipe by caramel-cookie

This is a variation of my Pancake Mix Chocolate Scones.Please adjust the amount of black tea leaves used as desired. Recipe by Eiyoushino recipe

I layered apples on the bottom of the pan in a tarte tatin style, and added black tea leaves to make a fragrant black tea apple cake; I baked it in a rice cooker. A recipe for apple cake gave me the idea to make this.The sponge cake portion of the cake should rise as shown in the photo. If you cover it with a cloth or plastic wrap while still hot, and gently press down on it, you can control the degree of rising.You can easily make this with 1 apple, but using 2 apples gives it a richer flavor. Recipe by kouyoshi