{"id":492688572476,"title":"Earl Grey Mince Pies","created_at":"2020-12-03T17:07:46+00:00","body_html":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the mincemeat:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePut all the dried fruit and spices in a bowl and mix thoroughly. \u003c\/p\u003e\n\u003cp\u003ePlace the zest, sugar, Dragonfly Earl Grey Tea and Amaretto in a pan and heat gently until sugar dissolves. \u003c\/p\u003e\n\u003cp\u003ePour the mixture over the mixed fruit and stir gently. \u003c\/p\u003e\n\u003cp\u003eCover and allow to sit for two days. After two days the mincemeat can be used for mince pies.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the pastry:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlace 375g plain flour and 260g softened unsalted butter in a bowl and rub together using your thumb and first two fingers to a crumb consistency.\u003c\/p\u003e\n\u003cp\u003eAdd 125g caster sugar and 1 large beaten egg, mix together.\u003c\/p\u003e\n\u003cp\u003eTip out onto a lightly floured surface and fold until the pastry starts to come together, be careful not to over knead.\u003c\/p\u003e\n\u003cp\u003eWrap the pastry in cling film and chill in the fridge for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eGet your pre prepared Dragonfly mincemeat out of the fridge. \u003c\/p\u003e\n\u003cp\u003eHeat oven to 220°C.\u003c\/p\u003e\n\u003cp\u003eOnce the pastry has chilled, roll it out to a 3mm thickness.\u003c\/p\u003e\n\u003cp\u003eUsing a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp of mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.\u003c\/p\u003e\n\u003cp\u003eRe-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the top to allow the steam to escape whilst cooking.\u003c\/p\u003e\n\u003cp\u003eBake the mince pies for 15-20 mins until golden brown. Leave to cool before removing them from the muffin trays and dusting with a little more icing sugar before serving.\u003c\/p\u003e\n\u003cp\u003eIf you have leftover mincemeat, pack into sterile jars and keep in the fridge for up to 1 year.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_EarlGreyMincePies2_480x480.jpg?v=1607016731\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Earl Grey Mince Pies\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_EarlGreyMincePies_520x500.jpg?v=1607016741\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"These Earl Grey Mince Pies are simple and delicious. They are the perfect handmade Christmas gift, best enjoyed with a cup of tea in front of the fire.\",\n \"recipeIngredient\": [\n\"400g golden sultanas\",\n\"400g dried cranberries\",\n\"400g raisins\",\n\"200g mixed peel\",\n\"250g unsalted butter\",\n\"2 tsp ground cinnamon\",\n\"2 tsp mixed spice\",\n\"zest of 2 oranges\",\n\"zest of 2 lemons\",\n\"500g dark brown sugar\",\n\"250ml Amaretto\",\n\"300ml Dragonfly Earl Grey Tea (make it strong, steeping 2 bags for 5 minutes)\",\n\"375g plain flour\",\n\"260g unsalted butter, softened\",\n\"125g caster sugar, plus extra for sprinkling\",\n\"1 large egg, plus 1 beaten egg for glazing\"\n ],\n \"recipeInstructions\": \"For the mincemeat:\n\nPut all the dried fruit and spices in a bowl and mix thoroughly. \n\nPlace the zest, sugar, Dragonfly Earl Grey Tea and Amaretto in a pan and heat gently until sugar dissolves. \n\nPour the mixture over the mixed fruit and stir gently. \n\nCover and allow to sit for two days. After two days the mincemeat can be used for mince pies.\n\nFor the pastry:\n\nPlace 375g plain flour and 260g softened unsalted butter in a bowl and rub together using your thumb and first two fingers to a crumb consistency.\n\nAdd 125g caster sugar and 1 large beaten egg, mix together.\n\nTip out onto a lightly floured surface and fold until the pastry starts to come together, be careful not to over knead.\n\nWrap the pastry in cling film and chill in the fridge for 10 minutes.\n\nGet your pre prepared Dragonfly mincemeat out of the fridge. \n\nHeat oven to 220°C.\n\nOnce the pastry has chilled, roll it out to a 3mm thickness.\n\nUsing a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp of mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.\n\nRe-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the top to allow the steam to escape whilst cooking.\n\nBake the mince pies for 15-20 mins until golden brown. Leave to cool before removing them from the muffin trays and dusting with a little more icing sugar before serving.\n\nIf you have leftover mincemeat, pack into sterile jars and keep in the fridge for up to 1 year.\",\n \"prepTime\": \"PT60M\",\n \"cookTime\": \"PT15M\",\n \"totalTime\": \"PT75M\",\n \"recipeYield\": \"16 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Florence Summers-Aylett","user_id":42467065916,"published_at":"2020-12-07T09:28:31+00:00","updated_at":"2021-03-30T14:19:06+01:00","summary_html":"\u003cp\u003e\u003cstrong\u003eMincemeat Ingredients: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g golden sultanas\u003c\/li\u003e\n\u003cli\u003e400g dried cranberries\u003c\/li\u003e\n\u003cli\u003e400g raisins\u003c\/li\u003e\n\u003cli\u003e200g mixed peel\u003c\/li\u003e\n\u003cli\u003e250g unsalted butter\u003c\/li\u003e\n\u003cli\u003e2 tsp ground cinnamon\u003c\/li\u003e\n\u003cli\u003e2 tsp mixed spice\u003c\/li\u003e\n\u003cli\u003ezest of 2 oranges\u003c\/li\u003e\n\u003cli\u003ezest of 2 lemons\u003c\/li\u003e\n\u003cli\u003e500g dark brown sugar\u003c\/li\u003e\n\u003cli\u003e250ml Amaretto\u003c\/li\u003e\n\u003cli\u003e300ml \u003ca href=\"https:\/\/dragonflytea.com\/products\/classic-earl-grey-organic-black-tea\" title=\"Earl Grey Tea Mince Pies\"\u003eDragonfly Earl Grey Tea\u003c\/a\u003e (make it strong, steeping 2 bags for 5 minutes)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePastry Ingredients: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e375g plain flour\u003c\/li\u003e\n\u003cli\u003e260g unsalted butter, softened\u003c\/li\u003e\n\u003cli\u003e125g caster sugar, plus extra for sprinkling\u003c\/li\u003e\n\u003cli\u003e1 large egg, plus 1 beaten egg for glazing\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-mince-pies","tags":"cook-time:15 minutes, prep-time:1 hour (not including 2 days of soaking time), related:classic-earl-grey-organic-black-tea, serves:16, type:Baking","image":{"created_at":"2020-12-03T17:32:21+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_EarlGreyMincePies.jpg?v=1607016741"}}

{"id":492647317564,"title":"Apple, Chai and Salted Caramel Cake","created_at":"2020-11-19T15:35:52+00:00","body_html":"\u003cp\u003ePre-heat the oven to 180°C and grease and line 2 x 20cm loose-bottomed round baking tins.\u003c\/p\u003e\n\u003cp\u003eSoak the apple pieces in lemon juice for a couple of minutes and put to one side. In a large bowl, beat the soft butter, Dragonfly tea chai infused sugar and lemon zest, then gradually add the eggs, mixing well. Fold in the flour, baking powder, ground almonds and mixed spice.\u003c\/p\u003e\n\u003cp\u003eDrain the apple pieces and stir into the cake mix. Divide equally between the two tins. Bake for 25-30 minutes or until a toothpick comes out clean.\u003c\/p\u003e\n\u003cp\u003eRemove the cakes from the oven and let cool for 10 minutes, then turn out onto a wire rack to cool fully.\u003c\/p\u003e\n\u003cp\u003eTo make the caramel buttercream, beat all the ingredients together until completely combined.\u003c\/p\u003e\n\u003cp\u003eTo make the salted caramel icing, put all the ingredients into a pan and stir until melted and liquid. Transfer to a bowl, then leave to cool for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eTo make the apple crisps: cut the Pink Lady apple across the middle into 20 extremely thin slices; place on a baking tray lined with baking paper. Mix the lemon juice and clear honey and brush over the slices. Bake for 50-55 minutes at 140°C until dried and leave to cool. \u003c\/p\u003e\n\u003cp\u003eTo assemble, spread the caramel buttercream evenly over one of the cakes, then top with the other cake. Spoon over the salted caramel icing generously so that it drips down the sides. Top with the apple crisps and enjoy! \u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Apple_Caramel_Cake_1_480x480.jpg?v=1605799812\" alt=\"Dragonfly Tea APPLE, CHAI AND SALTED CARAMEL CAKE\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Apple, chai and salted caramel cake\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Apple_Caramel_Cake_1_520x500.jpg?v=1605800152\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"At Dragonfly we love salted caramel and we love apple cake. We combined the two and rounded the whole thing off with our own chai tea infused sweetness. The result is a decadent cake that everyone will love. Try it for yourself!\",\n \"recipeIngredient\": [\n\"500g Bramley cooking apples, peeled and chopped into 2cm pieces\",\n\"Zest and juice of 1 lemon\",\n\"225g soft, unsalted butter\",\n\"225g Infused Sugar made with Dragonfly Indian Spice Chai\",\n\"3 large eggs, lightly beaten\",\n\"200g self-raising flour\",\n\"2 tsp baking powder\",\n\"50g ground almonds\",\n\"1 tsp mixed spice\",\n\"100g soft, unsalted butter\",\n\"200g icing sugar, sifted\",\n\"1 tsp vanilla essence\",\n\"1 tbsp milk\",\n\"2 tbsp caramel (from a tin or jar)\",\n\"75g unsalted butter\",\n\"75g icing sugar\",\n\"1 tbsp caramel (from a tin or jar)\",\n\"1 pinch Maldon Salt\",\n\"1 Pink lady apple\",\n\"½ tsp lemon juice\",\n\"½ tsp clear honey\"\n ],\n \"recipeInstructions\": \"Pre-heat the oven to 180°C and grease and line 2 x 20cm loose-bottomed round baking tins.\n\nSoak the apple pieces in lemon juice for a couple of minutes and put to one side. In a large bowl, beat the soft butter, Dragonfly tea chai infused sugar and lemon zest, then gradually add the eggs, mixing well. Fold in the flour, baking powder, ground almonds and mixed spice.\n\nDrain the apple pieces and stir into the cake mix. Divide equally between the two tins. Bake for 25-30 minutes or until a toothpick comes out clean.\n\nRemove the cakes from the oven and let cool for 10 minutes, then turn out onto a wire rack to cool fully.\n\nTo make the caramel buttercream, beat all the ingredients together until completely combined.\n\nTo make the salted caramel icing, put all the ingredients into a pan and stir until melted and liquid. Transfer to a bowl, then leave to cool for 10 minutes.\n\nTo make the apple crisps: cut the Pink Lady apple across the middle into 20 extremely thin slices; place on a baking tray lined with baking paper. Mix the lemon juice and clear honey and brush over the slices. Bake for 50-55 minutes at 140°C until dried and leave to cool. \n\nTo assemble, spread the caramel buttercream evenly over one of the cakes, then top with the other cake. Spoon over the salted caramel icing generously so that it drips down the sides. Top with the apple crisps and enjoy!\",\n \"prepTime\": \"PT30M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT60M\",\n \"recipeYield\": \"10-12 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-11-20T10:45:59+00:00","updated_at":"2021-03-30T14:21:39+01:00","summary_html":"\u003cstrong\u003eCake:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e500g Bramley cooking apples, peeled and chopped into 2cm pieces\u003c\/li\u003e\n\u003cli\u003eZest and juice of 1 lemon\u003c\/li\u003e\n\u003cli\u003e225g soft, unsalted butter\u003c\/li\u003e\n\u003cli\u003e225g \u003ca href=\"https:\/\/dragonflytea.com\/blogs\/tea-recipes\/tea-infused-sugar\" title=\"Dragonfly tea infused sugar recipe\"\u003eInfused Sugar \u003c\/a\u003emade with \u003ca href=\"https:\/\/dragonflytea.com\/products\/indian-spice-chai-organic-black-tea?_pos=2\u0026amp;_sid=36417f5c3\u0026amp;_ss=r\" title=\"Dragonfly Tea Indian Spice Chai \"\u003eDragonfly Indian Spice Chai\u003c\/a\u003e \u003c\/li\u003e\n\u003cli\u003e3 large eggs, lightly beaten\u003c\/li\u003e\n\u003cli\u003e200g self-raising flour\u003c\/li\u003e\n\u003cli\u003e2 tsp baking powder\u003c\/li\u003e\n\u003cli\u003e50g ground almonds\u003c\/li\u003e\n\u003cli\u003e1 tsp mixed spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eCaramel butter cream:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e100g soft, unsalted butter\u003c\/li\u003e\n\u003cli\u003e200g icing sugar, sifted\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla essence\u003c\/li\u003e\n\u003cli\u003e1 tbsp milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp caramel (from a tin or jar)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eCaramel icing:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e75g unsalted butter\u003c\/li\u003e\n\u003cli\u003e75g icing sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp caramel (from a tin or jar)\u003c\/li\u003e\n\u003cli\u003e1 pinch \u003ca href=\"https:\/\/www.maldonsalt.co.uk\/\" target=\"_blank\" title=\"Maldon salt\" rel=\"noopener noreferrer\"\u003eMaldon Salt\u003c\/a\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eApple crisps (optional): \u003c\/strong\u003e 1\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePink lady apple\u003c\/li\u003e\n\u003cli\u003e½ tsp lemon juice\u003c\/li\u003e\n\u003cli\u003e½ tsp clear honey \u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"apple-chai-and-salted-caramel-cake","tags":"cook-time:30 minutes, prep-time:30 minutes, product-indian-spice-chai-organic-black-tea, related:indian-spice-chai-organic-black-tea, serves:10-12, type:Baking","image":{"created_at":"2020-11-30T15:41:23+00:00","alt":"","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Apple_Caramel_Cake_3.jpg?v=1606750883"}}

{"id":492498452540,"title":"Tea-infused Halloween Punch","created_at":"2020-10-16T11:01:03+01:00","body_html":"\u003cp\u003eSteep the Dragonfly Golden Balance Turmeric teabags in boiling water for 5 minutes until strong.\u003c\/p\u003e\n\u003cp\u003eStir together sugar and the Dragonfly Tea in a medium saucepan over medium heat. Cook, stirring occasionally until the sugar has dissolved, about 4 minutes. Remove from heat and let cool completely. Chill for at least 1 hour.\u003c\/p\u003e\n\u003cp\u003eIn a large bowl, stir together pineapple juice, rum, Campari, lime juice, salt, and chilled Dragonfly tea syrup. Stir in Prosecco and ice cubes just before serving. Garnish with orange and lime slices.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Punch_3-sm_480x480.jpg?v=1602842563\" alt=\"Dragonfly Tea infused Halloween punch\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Tea-infused Halloween Punch\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Punch_3-sm_520x500.jpg?v=1602842593\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"Our devilishly good, tea-infused punch will add a 'boo-zy' twist to your All Hallows' Eve celebrations! \",\n \"recipeIngredient\": [\n \"3 Dragonfly Golden Balance Detox teabags\",\n \"200g granulated sugar\",\n \"1 can pineapple juice, chilled\",\n \"450ml dark rum\",\n\"350ml Campari\",\n\"Juice from 8-10 limes\",\n\"¼ teaspoon kosher salt\",\n\"750ml Prosecco, chilled\",\n\"Large ice cubes\",\n\"Orange and lime slices for garnish\"\n ],\n \"recipeInstructions\": \"Steep the Dragonfly Golden Balance Detox teabags in boiling water for 5 minutes until strong.\n\nStir together sugar and the Dragonfly Tea in a medium saucepan over medium heat. Cook, stirring occasionally until the sugar has dissolved, about 4 minutes. Remove from heat and let cool completely. Chill for at least 1 hour.\n\nIn a large bowl, stir together pineapple juice, rum, Campari, lime juice, salt, and chilled Dragonfly tea syrup. Stir in Prosecco and ice cubes just before serving. Garnish with orange and lime slices.\",\n \"prepTime\": \"PT5M\",\n \"cookTime\": \"PT5M\",\n \"totalTime\": \"PT10M\",\n \"recipeYield\": \"20-25 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-10-20T15:52:17+01:00","updated_at":"2021-03-30T14:24:24+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e3 \u003ca href=\"https:\/\/dragonflytea.com\/products\/golden-balance-turmeric-organic-herbal-tea\" title=\"Dragonfly Tea Golden Balance Turmeric\"\u003eDragonfly Golden Balance Turmeric\u003c\/a\u003e teabags\u003c\/li\u003e\n\u003cli\u003e200g granulated sugar\u003c\/li\u003e\n\u003cli\u003e1 can pineapple juice, chilled\u003c\/li\u003e\n\u003cli\u003e450ml dark rum\u003c\/li\u003e\n\u003cli\u003e350ml Campari\u003c\/li\u003e\n\u003cli\u003eJuice from 8-10 limes \u003c\/li\u003e\n\u003cli\u003e¼ teaspoon kosher salt\u003c\/li\u003e\n\u003cli\u003e750ml Prosecco, chilled\u003c\/li\u003e\n\u003cli\u003eLarge ice cubes\u003c\/li\u003e\n\u003cli\u003eOrange and lime slices for garnish\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"halloween-tea-infused-punch","tags":"prep-time:1 hour, product-golden-balance-detox, related:golden-balance-turmeric-organic-herbal-tea, serves:6, type:tea cocktails","image":{"created_at":"2020-10-16T11:03:13+01:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Punch_3-sm.jpg?v=1602842593"}}

{"id":492497633340,"title":"Tea-infused Sugar","created_at":"2020-10-16T09:42:59+01:00","body_html":"\u003cp\u003eCut open your desired number of Dragonfly teabags to access the tea leaves inside. \u003c\/p\u003e\n\u003cp\u003eBlend tea in a blender until it becomes a fine powder (30 seconds-1 minute). \u003c\/p\u003e\n\u003cp\u003eMix with 20 parts sugar until well combined and keep in an airtight container. Use within the best before date on the tea.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Tea_Infused_Sugars_4-sm_480x480.jpg?v=1602837253\" alt=\"Dragonfly Tea infused sugar\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Tea Infused Sugar\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Tea_Infused_Sugars_2sm_520x500.jpg?v=1602838128\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"Try something different and zhuzh up your bakes with our tea infused sugars. Why not add a spoonful to your pancake batter or use it to sweeten your next crumble topping?\",\n \"recipeIngredient\": [\n \"20 part sugar of your choice (caster, icing or brown sugar all work well and will make slightly different types of infused sugar)\",\n \"1 part Dragonfly Tea of your choice, Pure Mint and Indian Spice Chai work well (from the teabag)\"\n ],\n \"recipeInstructions\": \"Cut open your desired number of Dragonfly teabags to access the tea leaves inside. \n\nBlend tea in a blender until it becomes a fine powder (30 seconds-1 minute). \n\nMix with 20 parts sugar until well combined and keep in an airtight container. Use within the best before date on the tea.\",\n \"prepTime\": \"PT1M\",\n \"cookTime\": \"PT1M\",\n \"totalTime\": \"PT2M\",\n \"recipeYield\": \"6 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-10-16T14:18:44+01:00","updated_at":"2021-03-30T14:25:08+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e20 part sugar of your choice (caster, icing or brown sugar all work well and will make slightly different types of infused sugar)\u003c\/li\u003e\n\u003cli\u003e1 part Dragonfly Tea of your choice, \u003ca href=\"https:\/\/dragonflytea.com\/products\/pure-peppermint-organic-infusion?_pos=2\u0026amp;_sid=4bec89aa7\u0026amp;_ss=r\" title=\"Dragonfly Tea Organic Pure Peppermint\"\u003ePure Peppermint\u003c\/a\u003e and \u003ca href=\"https:\/\/dragonflytea.com\/collections\/black-teas\/products\/indian-spice-chai-organic-black-tea\" title=\"Dragonfly Tea Organic Indian Spiced Chai\"\u003eIndian Spice Chai\u003c\/a\u003e work well (from the teabag)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","template_suffix":"","handle":"tea-infused-sugar","tags":"product-indian-spice-chai-organic-black-tea, related:indian-spice-chai-organic-black-tea, serves:6+, type:Baking","image":{"created_at":"2020-11-30T14:41:12+00:00","alt":"","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Tea_Infused_Sugars_1.jpg?v=1606747272"}}

{"id":492247384124,"title":"Earl Grey Rooibos Doughnuts","created_at":"2020-09-21T16:56:23+01:00","body_html":"\u003cp\u003eAllow 2 hours for the dough to rise.\u003c\/p\u003e\n\u003cp\u003ePlace the lemonade and the teabags in a small saucepan over medium heat until just warm. Remove the teabags and stir in the vanilla until fully dissolved.\u003c\/p\u003e\n\u003cp\u003ePlace the flour, caster sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. \u003c\/p\u003e\n\u003cp\u003eAdd the warm lemonade mixture and egg yolks and beat until combined.\u003c\/p\u003e\n\u003cp\u003eAdd the butter and double cream and beat on medium speed for 6–8 minutes or until a smooth dough forms. \u003c\/p\u003e\n\u003cp\u003ePlace the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1 hour or until doubled in size.\u003c\/p\u003e\n\u003cp\u003eLine a 33cm x 23cm baking tray with baking paper. Roll out the dough on a lightly floured surface to 1.5cm thick. \u003c\/p\u003e\n\u003cp\u003eUsing an 8.5cm round cookie cutter lightly dusted in flour, cut 6 rounds from the dough. Place on the prepared baking tray, allowing room to spread. \u003c\/p\u003e\n\u003cp\u003eUsing a 4cm round cutter also lightly dusted in flour, cut and remove the centre of each round. Set the tray aside at room temperature for 30 minutes or until risen.\u003c\/p\u003e\n\u003cp\u003ePre-heat oven to 180°C. Bake the doughnuts for 8–10 minutes or until golden brown and puffed.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the glaze:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSteep the teabags for 5 minutes (or until very strong). Remove the teabags.\u003c\/p\u003e\n\u003cp\u003ePut the icing sugar in a bowl and add 5 tsp of the tea. Mix well.\u003c\/p\u003e\n\u003cp\u003ePlace the cooled doughnuts on a wire rack. Dunk one at a time in the glaze, allow the additional glaze to drip off and then place on the wire rack. Repeat with the remaining doughnuts.\u003c\/p\u003e\n\u003cp\u003eSprinkle your doughnuts with poppy seeds. And enjoy! \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly-Earl-Grey-Infused-Donuts_4sm_84dcb503-1d63-4ff4-941d-93f7a6ec1130_480x480.jpg?v=1600703946\" alt=\"Dragonfly Earl Grey Rooibos Doughnuts\" width=\"480x480\" height=\"480x480\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Earl Grey Rooibos Doughnuts\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragonfly-Earl-Grey-Infused-Donuts_4sm_520x500.jpg?v=1607432113\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"These moreish doughnuts are rooibos-infused and topped off with a sweet rooibos glaze. They are fun to make and no fryer is needed as these are baked in the oven!\",\n \"recipeIngredient\": [\n \"125ml sparkling clear lemonade\",\n\"2 teabags Dragonfly Earl Grey Rooibos\",\n\"1 tsp vanilla bean paste or vanilla extract\",\n\"335g plain flour, plus extra for dusting\",\n\"75g caster sugar\",\n\"2 tsp dry yeast\",\n\"4 egg yolks\",\n\"50g unsalted butter, softened\",\n\"60ml double cream\",\n\"2 tbsp Demerara sugar\",\n\"1 teabag Dragonfly Earl Grey Rooibos\",\n\"60ml boiling water\",\n\"4 tbsp icing sugar\",\n\"1 tbsp poppy seeds (optional)\"\n ],\n \"recipeInstructions\": \"Allow 2 hours for the dough to rise.\n\nPlace the lemonade and the teabags in a small saucepan over medium heat until just warm. Remove the teabags and stir in the vanilla until fully dissolved.\n\nPlace the flour, caster sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. \n\nAdd the warm lemonade mixture and egg yolks and beat until combined.\n\nAdd the butter and double cream and beat on medium speed for 6–8 minutes or until a smooth dough forms. \n\nPlace the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1 hour or until doubled in size.\n\nLine a 33cm x 23cm baking tray with baking paper. Roll out the dough on a lightly floured surface to 1.5cm thick. \n\nUsing an 8.5cm round cookie cutter lightly dusted in flour, cut 6 rounds from the dough. Place on the prepared baking tray, allowing room to spread. \n\nUsing a 4cm round cutter also lightly dusted in flour, cut and remove the centre of each round. Set the tray aside at room temperature for 30 minutes or until risen.\n\nPre-heat oven to 180°C. Bake the doughnuts for 8–10 minutes or until golden brown and puffed.\n\nFor the glaze:\n\nSteep the teabags for 5 minutes (or until very strong). Remove the teabags.\n\nPut the icing sugar in a bowl and add 5 tsp of the tea. Mix well.\n\nPlace the cooled doughnuts on a wire rack. Dunk one at a time in the glaze, allow the additional glaze to drip off and then place on the wire rack. Repeat with the remaining doughnuts.\n\nSprinkle your doughnuts with poppy seeds. And enjoy!\",\n \"prepTime\": \"PT15M\",\n \"cookTime\": \"PT10M\",\n \"totalTime\": \"PT25M\",\n \"recipeYield\": \"6 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Richard September","user_id":40818114620,"published_at":"2020-09-24T11:08:10+01:00","updated_at":"2021-05-18T16:13:12+01:00","summary_html":"\u003cdiv style=\"display: inline !important;\"\u003e\u003cstrong\u003eFor the doughnuts:\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e125ml sparkling clear lemonade\u003c\/li\u003e\n\u003cli\u003e2 teabags \u003ca href=\"https:\/\/dragonflytea.com\/products\/earl-grey-rooibos-tea\" title=\"Earl Grey Rooibos\"\u003eDragonfly Earl Grey Rooibos \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla bean paste or vanilla extract\u003c\/li\u003e\n\u003cli\u003e335g plain flour, plus extra for dusting\u003c\/li\u003e\n\u003cli\u003e75g caster sugar\u003c\/li\u003e\n\u003cli\u003e2 tsp dry yeast\u003c\/li\u003e\n\u003cli\u003e4 egg yolks\u003c\/li\u003e\n\u003cli\u003e50g unsalted butter, softened\u003c\/li\u003e\n\u003cli\u003e60ml double cream\u003c\/li\u003e\n\u003cli\u003e2 tbsp Demerara sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 teabag \u003ca href=\"https:\/\/dragonflytea.com\/products\/earl-grey-rooibos-tea\" title=\"Dragonfly Earl Grey Rooibos Tea\"\u003eDragonfly Earl Grey Rooibos \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e60ml boiling water\u003c\/li\u003e\n\u003cli\u003e4 tbsp icing sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp poppy seeds (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-rooibos-doughnuts","tags":"cook-time:8 - 10 minutes, prep-time:15 minutes (plus 2 hours for the dough to rise), related:earl-grey-rooibos-tea, serves:6, type:Baking","image":{"created_at":"2020-09-22T17:29:37+01:00","alt":"earl grey rooibos doughnuts","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragonfly-Earl-Grey-Infused-Donuts_4sm.jpg?v=1607432113"}}

{"id":489159426108,"title":"Ultimate Earl Grey Scones","created_at":"2020-08-11T12:01:56+01:00","body_html":"\u003cp\u003eSoak the sultanas in the Earl Grey tea overnight OR simmer them gently in a small pan for about 15 minutes and leave to cool fully. The sultanas should have absorbed much of the tea, but pour out any excess.\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 220°C. Sift the flour, baking powder and salt into a bowl. Gently rub in the butter with your fingertips.\u003c\/p\u003e\n\u003cp\u003eStir in the sugar, sultanas and then add most of the milk. Bring it all together to form a soft, but not sticky dough, adding more milk as needed. Be careful not to overwork the dough with your hands.\u003cbr\u003e\u003cbr\u003ePat the dough into a slightly flattened ball, and roll out onto a lightly floured surface until about 2cm thick. Using a 4cm circular cutter, cut out the scones.\u003c\/p\u003e\n\u003cp\u003eBrush the tops lightly with beaten egg, taking care not to let the egg drip down the sides (this will affect the rise).\u003c\/p\u003e\n\u003cp\u003eBake for 12-15 minutes until well risen and golden. Transfer to a wire rack to cool completely.\u003c\/p\u003e\n\u003cp\u003eSlice scones in half and serve with strawberry jam and clotted cream. Enjoy with a lovely cup of Earl grey!\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/EG_sconesL.jpg?v=1597144448\" alt=\"Dragonfly Earl Grey Tea Scones Recipe\" width=\"769\" height=\"961\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Ultimate Earl Grey Scones\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/EG_sconesL.jpg?v=1597144448\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"A must-have for afternoon tea devotees, these scones are quintessentially British: made with an Earl Grey twist and best served with, you guessed it, more Earl Grey!\",\n \"recipeIngredient\": [\n \"70g sultanas\",\n \"100ml Dragonfly Classic Earl Grey or Earl Grey Rooibos tea, strongly brewed\",\n \"60g unsalted butter, slightly softened\",\n \"225g self-raising flour\",\n\"1 tsp baking powder\",\n\"pinch of salt\",\n\"35g caster sugar\",\n\"110-120ml whole milk\",\n\"1 egg, beaten\"\n ],\n \"recipeInstructions\": \"Soak the sultanas in the Earl Grey tea overnight OR simmer them gently in a small pan for about 15 minutes and leave to cool fully. The sultanas should have absorbed much of the tea, but pour out any excess.\n\nPreheat the oven to 220°C (200° fan). Sift the flour, baking powder and salt into a bowl. Gently rub in the butter with your fingertips.\n\nStir in the sugar, sultanas and then add most of the milk. Bring it all together to form a soft, but not sticky dough, adding more milk as needed. Be careful not to overwork the dough with your hands.\n\nPat the dough into a slightly flattened ball, and roll out onto a lightly floured surface until about 2cm thick. Using a 4cm circular cutter, cut out the scones.\n\nBrush the tops lightly with beaten egg, taking care not to let the egg drip down the sides (this will affect the rise).\n\nBake for 12-15 minutes until well risen and golden. Transfer to a wire rack to cool completely.\n\nSlice scones in half and serve with strawberry jam and clotted cream. Enjoy with a lovely cup of Earl grey!\",\n \"prepTime\": \"PT30M\",\n \"cookTime\": \"PT15M\",\n \"totalTime\": \"PT45M\",\n \"recipeYield\": \"8 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-08-11T12:15:00+01:00","updated_at":"2021-03-30T14:28:34+01:00","summary_html":"\u003cdiv\u003e\u003cstrong\u003eFor the scones:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e70g sultanas\u003c\/li\u003e\n\u003cli\u003e100ml \u003ca href=\"https:\/\/dragonflytea.com\/products\/classic-earl-grey-organic-black-tea?_pos=9\u0026amp;_sid=cea20cb29\u0026amp;_ss=r\" title=\"Dragonfly Earl Grey Tea\"\u003eDragonfly Classic Earl Grey\u003c\/a\u003e or \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/earl-grey-rooibos-tea\" title=\"Dragonfly Earl Grey Rooibos Tea\"\u003eEarl Grey Rooibos\u003c\/a\u003e tea, strongly brewed\u003c\/li\u003e\n\u003cli\u003e60g unsalted butter, slightly softened\u003c\/li\u003e\n\u003cli\u003e225g self-raising flour\u003c\/li\u003e\n\u003cli\u003e1 tsp baking powder\u003c\/li\u003e\n\u003cli\u003epinch of salt\u003c\/li\u003e\n\u003cli\u003e35g caster sugar\u003c\/li\u003e\n\u003cli\u003e110-120ml whole milk\u003c\/li\u003e\n\u003cli\u003e1 egg, beaten\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTo serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/dragonflytea.com\/products\/classic-earl-grey-organic-black-tea?_pos=9\u0026amp;_sid=cea20cb29\u0026amp;_ss=r\" title=\"Dragonfly Earl Grey Tea\"\u003eDragonfly Classic Earl Grey\u003c\/a\u003e or \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/earl-grey-rooibos-tea\" title=\"Dragonfly Earl Grey Rooibos Tea\"\u003eEarl Grey Rooibos\u003c\/a\u003e tea\u003c\/li\u003e\n\u003cli\u003eStrawberry Extra Jam, we like Stokes\u003c\/li\u003e\n\u003cli\u003eClotted cream\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"ultimate-earl-grey-scones","tags":"cook-time:15 minutes, prep-time:30 minutes, related:classic-earl-grey-organic-black-tea, serves:8, type:Baking","image":{"created_at":"2020-08-11T12:14:33+01:00","alt":"earl grey scones","width":1482,"height":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/EG_scones.jpg?v=1597827296"}}

{"id":479168561212,"title":"Homemade Chocolate Digestives","created_at":"2020-07-03T17:13:29+01:00","body_html":"\u003cp\u003ePut the flour and butter into a food processor and blitz until it looks like breadcrumbs.\u003c\/p\u003e\n\u003cp\u003eAdd the bicarbonate of soda, sugar, ½tsp salt and enough milk to bring it together to form a dough. Flatten into a disc shape, wrap in clingfilm and chill for 30 minutes.\u003c\/p\u003e\n\u003cp\u003eHeat the oven to 180°C fan Line baking trays with baking paper. Roll the dough out on a lightly floured surface until 4mm thick. With a cookie or scone cutter cut out 10-12 round biscuits and arrange them on the trays leaving room for the mixture to spread.\u003c\/p\u003e\n\u003cp\u003eBake for 15-18 mins until golden. Cool for 5 mins on the trays, then move to a cooling rack.\u003c\/p\u003e\n\u003cp\u003eMelt the chocolate in a bowl set over a pan of simmering water. Dip one side of each biscuit into the chocolate, then leave to set.\u003c\/p\u003e\n\u003cp\u003eEnjoy with a cup of our \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/dragonflytea.com\/products\/traditional-english-organic-breakfast-tea\"\u003eTraditional English Breakfast Tea\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Chocolate_Digestives_2.jpg?v=1593792388\" alt=\"Homemade Chocolate Digestives\" width=\"655\" height=\"655\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Homemade Chocolate Digestives\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Chocolate_Digestives_2.jpg?v=1593792388\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"Ever thought you could make these yourself? The answer is yes, you can! Surprise someone with a homemade version of this classic. All there is to decide is milk or dark chocolate? To dunk or not to dunk?\",\n \"recipeIngredient\": [\n \"150g cold butter, diced\",\n \"55g dark brown sugar\",\n \"350g wholemeal flour\",\n \"½tsp bicarbonate of soda\",\n\"2-3tbsp milk\",\n\"150g chocolate chips, or broken chocolate - plain or milk\"\n ],\n \"recipeInstructions\": \"Put the flour and butter into a food processor and blitz until it looks like breadcrumbs.\n\nAdd the bicarbonate of soda, sugar, ½tsp salt and enough milk to bring it together to form a dough. Flatten into a disc shape, wrap in clingfilm and chill for 30 minutes.\n\nHeat the oven to 180C\/fan 160C\/gas 4. Line baking trays with baking paper. Roll the dough out on a lightly floured surface until 4mm thick. With a cookie or scone cutter cut out 10-12 round biscuits and arrange them on the trays leaving room for the mixture to spread.\n\nBake for 15-18 mins until golden. Cool for 5 mins on the trays, then move to a cooling rack.\n\nMelt the chocolate in a bowl set over a pan of simmering water. Dip one side of each biscuit into the chocolate, then leave to set.\n\nEnjoy with a cup of our Traditional English Breakfast Tea.\",\n \"prepTime\": \"PT10M\",\n \"cookTime\": \"PT20M\",\n \"totalTime\": \"PT30M\",\n \"recipeYield\": \"10-12 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-07-03T17:15:00+01:00","updated_at":"2021-05-20T09:29:41+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e150g cold butter, diced\u003c\/li\u003e\n\u003cli\u003e55g dark brown sugar\u003c\/li\u003e\n\u003cli\u003e350g wholemeal flour\u003c\/li\u003e\n\u003cli\u003e½ tsp bicarbonate of soda\u003c\/li\u003e\n\u003cli\u003e2-3 tbsp milk\u003c\/li\u003e\n\u003cli\u003e150g chocolate chips, or broken chocolate - plain or milk\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"homemade-chocolate-digestives","tags":"cook-time:20 minutes, prep-time:10 minutes, serves:10-12, type:Baking","image":{"created_at":"2020-07-03T17:22:45+01:00","alt":"","width":3455,"height":2331,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Chocolate_Digestives_1_26b04170-c7af-47de-a27c-54ae15b17fab.jpg?v=1593793365"}}

{"id":469579956284,"title":"Clean Gin and Mint Mocktail","created_at":"2020-06-12T17:05:58+01:00","body_html":"\u003cp\u003eIn a blender, mix the chilled Moroccan Mint tea, mint leaves and maple syrup until the mint leaves are pureed completely.\u003c\/p\u003e\n\u003cp\u003eLine the inside wall of two tumblers with the cucumber slices.\u003cbr\u003e\u003cbr\u003eSqueeze one lime into the bottom of each glass (you can add another drizzle of maple syrup here if you like it extra sweet).\u003cbr\u003e\u003cbr\u003eAdd ice and pour in CleanGin, tonic water and top with the mint tea mixture.\u003cbr\u003e\u003cbr\u003eGarnish with extra mint leaves and enjoy!\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_Clean_Liquor_Recipe_3_large.jpg?v=1591977455\" alt=\"Clean Gin and Mint Mocktails\"\u003e\u003c\/p\u003e\n\u003cp\u003e Read about the \u003ca href=\"https:\/\/dragonflytea.com\/blogs\/our-blog\/mint-tea-benefits\"\u003eamazing benefits of mint tea here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-06-12T17:23:00+01:00","updated_at":"2021-05-20T12:31:09+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e1 cup of chilled \u003ca href=\"https:\/\/dragonflytea.com\/collections\/green-teas\/products\/moroccan-mint-organic-green-tea\" title=\"Moroccan Mint Tea\"\u003eDragonfly Moroccan Mint Green Tea\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eA handful of fresh mint leaves\u003c\/li\u003e\n\u003cli\u003e4 tsp of maple syrup (add more to taste)\u003c\/li\u003e\n\u003cli\u003e1 cucumber, sliced paper thin lengthwise (we used a potato peeler)\u003c\/li\u003e\n\u003cli\u003eThe juice of 2 limes\u003c\/li\u003e\n\u003cli\u003e1 cup of Clean Liquor, \u003ca href=\"https:\/\/cleanliquor.com\/collections\/shop\/products\/cleangin\" target=\"_blank\" title=\"CleanGin \" rel=\"noopener noreferrer\"\u003eCleanGin\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 cup of chilled tonic water\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"clean-gin-and-mint-mocktails","tags":"prep-time:10 minutes, product-moroccan-mint-organic-green-tea, related:moroccan-mint-organic-green-tea, serves:2, type:tea cocktails","image":{"created_at":"2020-06-12T17:05:58+01:00","alt":"","width":3781,"height":3781,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_Clean_Liquor_Recipe_5.jpg?v=1591977958"}}

{"id":451717890108,"title":"Storecupboard Chocolate Chip Cookies","created_at":"2020-05-01T17:04:14+01:00","body_html":"\u003cp\u003eHeat the oven to 190°C and line two baking trays with non-stick baking paper.\u003c\/p\u003e\n\u003cp\u003ePut the softened butter and sugar into a bowl and beat until creamy.\u003c\/p\u003e\n\u003cp\u003eAdd in the vanilla extract and egg and beat further.\u003c\/p\u003e\n\u003cp\u003eSift the flour, bicarbonate of soda and salt into the bowl and mix with a wooden spoon.\u003c\/p\u003e\n\u003cp\u003eStir in the chocolate chips or pieces.\u003c\/p\u003e\n\u003cp\u003eUsing a teaspoon, place small scoops of the mixture on the baking trays, spacing them well apart. This makes about 30 scoops.\u003c\/p\u003e\n\u003cp\u003eBake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre when pressed.\u003c\/p\u003e\n\u003cp\u003eLeave on the tray for a couple of minutes before placing them onto a cooling rack.\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly_May_Cookies_3_sml_large.jpg?v=1588348982\" alt=\"Chocolate Chip Cookies\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"https:\/\/schema.org\",\n \"@type\": \"Recipe\",\n \"author\": \"Dragonfly Tea\",\n \"cookTime\": \"00:15:00\",\n \"datePublished\": \"01-05-20\",\n \"description\": \"Fun to make and delicious with a cup of tea, these storecupboard cookies are the perfect afternoon treat.\",\n \"image\":\n\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly_May_Cookies_3_sml_large.jpg?v=15883489822\",\n \"recipeIngredient\": [\n \"150g butter, softened\",\n \"160g sugar\",\n \"2 tsp vanilla extract\",\n \"1 large egg\",\n \"225g plain flour\",\n \"½ tsp bicarbonate of soda\",\n \"¼ tsp salt\",\n \"200 plain chocolate chips or broken chocolate\"\n],\n \"interactionStatistic\": {\n \"@type\": \"InteractionCounter\",\n \"interactionType\": \"http:\/\/schema.org\/Comment\",\n \"userInteractionCount\": \"0\"\n },\n \"name\": \"Storecupboard Chocolate Chip Cookies\"\n},\n \"prepTime\": \"00:10:00\",\n \"recipeInstructions\": \"Heat the oven to 190C\/fan 170C\/gas 5 and line two baking trays with non-stick baking paper. Put the softened butter and sugar into a bowl and beat until creamy. Add in the vanilla extract and egg and beat further. Sift the flour, bicarbonate of soda and salt into the bowl and mix with a wooden spoon. Stir in the chocolate chips or pieces. Using a teaspoon, place small scoops of the mixture on the baking trays, spacing them well apart. This makes about 30 scoops. Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre when pressed. Leave on the tray for a couple of minutes before placing them onto a cooling rack.\",\n \"recipeYield\": \"30 cookies\"\n }\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-05-01T17:08:00+01:00","updated_at":"2021-03-30T14:40:17+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e150g butter, softened\u003c\/li\u003e\n\u003cli\u003e160g sugar\u003c\/li\u003e\n\u003cli\u003e2 tsp vanilla extract\u003c\/li\u003e\n\u003cli\u003e1 large egg\u003c\/li\u003e\n\u003cli\u003e225g plain flour\u003c\/li\u003e\n\u003cli\u003e½ tsp bicarbonate of soda\u003c\/li\u003e\n\u003cli\u003e¼ tsp salt\u003c\/li\u003e\n\u003cli\u003e200 plain chocolate chips, or broken chocolate\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"easy-storecupboard-chocolate-chip-cookies","tags":"cook-time:15 minutes, prep-time:10 minutes, serves:30 cookies, type:Baking","image":{"created_at":"2020-05-01T17:12:18+01:00","alt":"Chocolate Chip Cookies","width":3768,"height":2825,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragonfly_May_Cookies_3_sml_landscape.jpg?v=1588864514"}}

{"id":443936211004,"title":"Storecupboard Flapjacks","created_at":"2020-04-12T13:41:03+01:00","body_html":"\u003cp\u003ePreheat the oven to 180°C. Lightly grease a 20cm square tin.\u003c\/p\u003e\n\u003cp\u003ePlace the butter and sugar in a saucepan. Melt over a gentle heat and stir the sugar into the butter.\u003c\/p\u003e\n\u003cp\u003eTurn the heat off and add in the golden syrup and porridge oats, mixing well to ensure the oats are entirely coated.\u003c\/p\u003e\n\u003cp\u003eTransfer the contents into the greased baking tin. Use the back of a spoon to press the mixture into all corners of the tin and smooth the top.\u003c\/p\u003e\n\u003cp\u003ePlace in the centre of the preheated oven for 20-25 minutes or until the edges start to brown. The flapjack mixture will still feel soft to the touch but don't worry, it will firm up as it comes to room temperature.\u003c\/p\u003e\n\u003cp\u003eWhile still warm and in the tin, cut into slices and allow to cool without removing.\u003c\/p\u003e\n\u003cp\u003eWhen entirely cooled, take the flapjacks out and enjoy, ideally with a nice cup of tea! Store in an airtight container. \u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DragonFly_Flapjacks_April2020_Sml_large.jpg?v=1586694594\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Storecupboard Flapjacks\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DragonFly_Flapjacks_April2020_Sml_large.jpg?v=1586694594\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"These flapjacks are the perfect storecupboard treat. Made with only four ingredients, they are sweet, sticky and full of oats. Comfort food at its best!\",\n \"recipeIngredient\": [\n \"250g (8oz) butter or margarine\",\n \"250g (8oz) soft brown sugar\",\n \"450g (16oz) porridge oats\",\n \"4tbsp golden syrup\"\n ],\n \"recipeInstructions\": \"Preheat the oven to 180C (350F), Gas Mark 4. Lightly grease a 20cm square tin (8 inch).\n\nPlace the butter and sugar in a saucepan. Melt over a gentle heat and stir the sugar into the butter.\n\nTurn the heat off and add in the golden syrup and porridge oats, mixing well to ensure the oats are entirely coated.\n\nTransfer the contents into the greased baking tin. Use the back of a spoon to press the mixture into all corners of the tin and smooth the top.\n\nPlace in the centre of the preheated oven for 20 to 25 minutes or until the edges start to brown. The flapjack mixture will still feel soft to the touch but don't worry, it will firm up as it comes to room temperature.\n\nWhile still warm and in the tin, cut into slices and allow to cool without removing.\n\nWhen entirely cooled, take the flapjacks out and enjoy, ideally with a nice cup of tea! Store in an airtight container.\",\n \"prepTime\": \"PT10M\",\n \"cookTime\": \"PT15M\",\n \"totalTime\": \"PT25M\",\n \"recipeYield\": \"2 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-04-12T13:41:00+01:00","updated_at":"2021-03-30T14:45:26+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e250g butter or margarine\u003c\/li\u003e\n\u003cli\u003e250g soft brown sugar\u003c\/li\u003e\n\u003cli\u003e450g porridge oats\u003c\/li\u003e\n\u003cli\u003e4 tbsp golden syrup\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"store-cupboard-flapjacks-1","tags":"cook-time:15 minutes, prep-time:10 minutes, serves:2, type:Baking","image":{"created_at":"2020-04-14T10:28:57+01:00","alt":"","width":3872,"height":3335,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DragonFly_Flapjacks_April2020_landscape.jpg?v=1586856537"}}

{"id":432858529852,"title":"Lemon \u0026 Lavender Loaf Cake","created_at":"2020-03-16T10:14:19+00:00","body_html":"\u003cp\u003eWhisk the eggs and sugar in a bowl until pale and creamy. Add lemon juice, melted butter and lavender, and mix until combined.\u003c\/p\u003e\n\u003cp\u003eSift flour and baking powder into the bowl, and then combine thoroughly with a mixer. Pour the batter into a 2 pound loaf tin lined with baking paper.\u003c\/p\u003e\n\u003cp\u003eBake in a preheated oven at 180°C for 40-45 minutes or until a skewer comes out clean.\u003c\/p\u003e\n\u003cp\u003eTake the cake out of the oven, and immediately pour the sweetened lemon juice over it. Let the cake cool before icing.\u003c\/p\u003e\n\u003cp\u003eMix the icing sugar with the remaining lemon juice and pour over the cake allowing for some to overhang on the edges. Sprinkle lightly with dried lavender and serve with Dragonfly Tea!\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragongfly_Lemon_Lavender_Cake_v2_large.jpg?v=1584974504\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Lemon \u0026 Lavender Loaf Cake\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragongfly_Lemon_Lavender_Cake_v2_large.jpg?v=1584974504\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"This lemon cake with a twist is particularly delicious with a cup of tea and a good book. It's a doddle to make and perfect to share with others!\",\n \"recipeIngredient\": [\n \"2 medium eggs\",\n \"80g granulated sugar\",\n \"120ml lemon juice, freshly squeezed\",\n \"80g unsalted butter, melted\",\n\"1 tsp dried lavender\",\n\"160g plain flour\",\n\"2½ tsp baking powder\",\n\"60ml lemon juice, freshly squeezed\",\n\"1 tbsp sugar\",\n\"2 tbsp lemon juice\",\n\"1 cup icing sugar\"\n ],\n \"recipeInstructions\": \"Whisk the eggs and sugar in a bowl until pale and creamy. Add lemon juice, melted butter and lavender, and mix until combined.\n\nSift flour and baking powder into the bowl, and then combine thoroughly with a mixer. Pour the batter into a 2 pound loaf tin lined with baking paper.\n\nBake in a preheated oven at 360°F\/180°C for 40-45 minutes or until a skewer comes out clean.\n\nTake the cake out of the oven, and immediately pour the sweetened lemon juice over it. Let the cake cool before icing.\n\nMix the icing sugar with the remaining lemon juice and pour over the cake allowing for some to overhang on the edges. Sprinkle lightly with dried lavender and serve with Dragonfly Tea!\",\n \"prepTime\": \"PT20M\",\n \"cookTime\": \"PT45M\",\n \"totalTime\": \"PT65M\",\n \"recipeYield\": \"12 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-03-16T15:15:00+00:00","updated_at":"2021-03-30T14:46:53+01:00","summary_html":"\u003cstrong\u003eLoaf:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 medium eggs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e80g granulated sugar\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e120ml lemon juice, freshly squeezed \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cspan style=\"font-weight: 400;\"\u003e80g unsalted butt\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ee\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003er,\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e melted\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tsp dried lavender\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e160g plain flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2½ tsp baking powder\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eLemon juice:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e60ml lemon juice, freshly squeezed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 tbsp sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eLemon icing:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e2 tbsp lemon juice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1 cup icing sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"lemon-lavender-loaf-cake","tags":"cook-time:45 minutes, prep-time:20 minutes, serves:12, type:Baking","image":{"created_at":"2020-03-23T14:42:58+00:00","alt":"","width":3131,"height":2181,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragongfly_Lemon_Lavender_Cake_v2.jpg?v=1584974578"}}

{"id":424908357692,"title":"Chai Spiced Pancakes","created_at":"2020-02-24T12:24:23+00:00","body_html":"\u003cp\u003eCombine all of the dry pancake ingredients in a large mixing bowl – flour, baking powder baking soda, salt, and sugar.\u003c\/p\u003e\n\u003cp\u003eSlowly pour in the Chai Tea, stirring to combine. Mix until well combined into a loose batter.\u003c\/p\u003e\n\u003cp\u003eHeat a pancake griddle or large non-stick pan over high heat. Spray with cooking spray.\u003c\/p\u003e\n\u003cp\u003eSpoon pancake batter onto griddle in ¼ cup scoops.\u003c\/p\u003e\n\u003cp\u003eCook each pancake for 2-3 minutes, then flip and cook for an additional 1-2 minutes. Pancakes should be a light, golden brown when they’re done.\u003c\/p\u003e\n\u003cp\u003eRemove pancakes from heat and set aside.\u003c\/p\u003e\n\u003cp\u003eStack pancakes and drizzle with maple syrup, then top with a fresh fruit of your choice!\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Spiced_Chai_pancakes_2048x2048.jpg?v=1582548124\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Chai Spiced Pancakes\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Spiced_Chai_pancakes_2048x2048.jpg?v=1582548124\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"These fluffy chai spiced pancakes make for the perfect pairing with our warming Organic Indian Spice Chai Tea. Inspired by the best chai drinks we have tasted over the years, this is a delicious way to start Pancake Day or every day for that matter!\",\n \"recipeIngredient\": [\n \"1 cup Dragonfly Spiced Chai Tea (brewed for at least 10 minutes and left to cool)\",\n \"2 cups gluten-free or all-purpose baking flour\",\n \"1 tsp baking soda\",\n\"1 tsp salt\",\n\"2 tbsp golden sugar\",\n\"1 tsp chia seeds (optional)\"\n\n ],\n \"recipeInstructions\": \"Combine all of the dry pancake ingredients in a large mixing bowl – flour, baking powder baking soda, salt, and sugar.\n\nSlowly pour in the Chai Tea, stirring to combine. Mix until well combined into a loose batter.\n\nHeat a pancake griddle or large non-stick pan over high heat. Spray with cooking spray.\n\nSpoon pancake batter onto griddle in ¼ cup scoops.\n\nCook each pancake for 2-3 minutes, then flip and cook for an additional 1-2 minutes. Pancakes should be a light, golden brown when they’re done.\n\nRemove pancakes from heat and set aside.\n\nStack pancakes and drizzle with maple syrup, then top with a fresh fruit of your choice!\",\n \"prepTime\": \"PT10M\",\n \"cookTime\": \"PT15M\",\n \"totalTime\": \"PT25M\",\n \"recipeYield\": \"12 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Georgia Ginsberg","user_id":4827193,"published_at":"2020-02-24T13:56:00+00:00","updated_at":"2021-03-30T14:49:23+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e1 cup \u003ca href=\"https:\/\/dragonflytea.com\/collections\/black-teas\/products\/indian-spice-chai-organic-black-tea\" title=\"Dragonfly Indian Spice Chai\"\u003eDragonfly Spiced Chai Tea\u003c\/a\u003e (brewed for at least 10 minutes and left to cool)\u003c\/li\u003e\n\u003cli\u003e2 cups gluten-free or all-purpose baking flour\u003c\/li\u003e\n\u003cli\u003e2 tbsp baking powder\u003c\/li\u003e\n\u003cli\u003e1 tsp baking soda\u003c\/li\u003e\n\u003cli\u003e1 tsp salt\u003c\/li\u003e\n\u003cli\u003e2 tbsp golden sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp chia seeds (optional)\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"chai-spiced-pancakes","tags":"cook-time:15 minutes, prep-time:10 minutes, product-indian-spice-chai-organic-black-tea, related:indian-spice-chai-organic-black-tea, serves:6 (12 pancakes), type:breakfast","image":{"created_at":"2020-03-16T15:27:01+00:00","alt":"","width":3830,"height":3830,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Indian_Spiced_Chai_Pancakes_2_sml.jpg?v=1584372421"}}

{"id":401092739132,"title":"Turmeric \u0026 Coconut Porridge Bowl","created_at":"2019-12-23T16:37:35+00:00","body_html":"\u003cp\u003eCombine turmeric and 3 cups water in a bowl and stand for 10 minutes to infuse.\u003cbr\u003e\u003cbr\u003eOnce infused, place all the ingredients into a wide saucepan over a medium heat and cook, stirring regularly, for 8 minutes or until thick and creamy. \u003cbr\u003e\u003cbr\u003eDivide porridge between serving bowls and top with coconut yoghurt, coconut flakes and dust with extra cinnamon. Best enjoyed with a cup of \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca title=\"Earl Grey tea bags for earl grey cocktail\" href=\"https:\/\/dragonflytea.com\/products\/true-clarity-turmeric\"\u003eDragonfly True Clarity Turmeric\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DragonFly_Turmeric_Tea_Porridge-_1_480x480.jpg?v=1606753501\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Turmeric \u0026 Coconut Porridge Bowl\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DragonFly_Turmeric_Tea_Porridge_Landscape_2048x2048.jpg?v=1578322434\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"Give yourself a little clarity in the morning with this warming turmeric and ginger porridge bowl. Made with fluffy oats and freshly grated ginger, enjoy it with a cup of our True Clarity Turmeric infusion and start your day the right way! \",\n \"recipeIngredient\": [\n \"2 tsp finely grated fresh turmeric (dried is also fine)\",\n \"180g rolled oats\",\n \"330ml coconut milk\",\n \"2 tbsp maple syrup\",\n\"1 tbsp coconut oil\",\n\"½ tsp vanilla extract\",\n\"2 tsp ground ginger\",\n\"1 tsp ground cinnamon, plus extra to dust\",\n\"coconut yoghurt \u0026 coconut flakes (optional)\"\n ],\n \"recipeInstructions\": \"Combine turmeric and 3 cups water in a bowl and stand for 10 minutes to infuse.\n\nOnce infused, place all the ingredients into a wide saucepan over a medium heat and cook, stirring regularly, for 8 minutes or until thick and creamy.\n\nDivide porridge between serving bowls and top with coconut yoghurt, coconut flakes and dust with extra cinnamon. Best enjoyed with a cup of True Clarity Turmeric.\",\n \"prepTime\": \"PT10M\",\n \"cookTime\": \"PT10M\",\n \"totalTime\": \"PT20M\",\n \"recipeYield\": \"2 servings\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Nadia Morse","user_id":39724744764,"published_at":"2020-01-06T15:26:00+00:00","updated_at":"2021-03-30T14:59:57+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e2 tsp finely grated fresh turmeric (dried is also fine)\u003c\/li\u003e\n\u003cli\u003e180g rolled oats\u003c\/li\u003e\n\u003cli\u003e330ml coconut milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp maple syrup\u003c\/li\u003e\n\u003cli\u003e1 tbsp coconut oil\u003c\/li\u003e\n\u003cli\u003e½ tsp vanilla extract\u003c\/li\u003e\n\u003cli\u003e2 tsp ground ginger\u003c\/li\u003e\n\u003cli\u003e1 tsp ground cinnamon, plus extra to dust\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo serve (optional): Coconut yogurt \u0026amp; coconut flakes.\u003c\/p\u003e","template_suffix":"","handle":"turmeric-coconut-porridge-bowl","tags":"prep-time:20 minutes, related:true-clarity-turmeric, serves:2, type:breakfast","image":{"created_at":"2020-05-15T12:13:08+01:00","alt":"","width":2048,"height":1639,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DragonFly_Turmeric_Tea_Porridge_Landscape_2048x2048_354cc086-f347-4883-b51a-308074c666c1.jpg?v=1589541188"}}

{"id":312126505020,"title":"Earl Grey Madeleines","created_at":"2019-05-09T11:07:14+01:00","body_html":"\u003cp style=\"text-align: left;\"\u003eGrind the \u003ca href=\"https:\/\/dragonflytea.com\/products\/earl-grey-tea\" target=\"_blank\" title=\"earl grey tea leaves\" rel=\"noopener noreferrer\"\u003eearl grey tea leaves\u003c\/a\u003e into a fine powder using a pestle and mortar. Put the tea and sugar together in a bowl and rub together with your fingertips until the sugar is scented.\u003c\/p\u003e\n\u003cp\u003eAdd the eggs to the sugar mixture and beat them with an electric mixer. Gradually pour in the honey and whisk for around 5 minutes until the mixture is pale, thicker in consistency and the volume has doubled.  \u003c\/p\u003e\n\u003cp\u003eThen gradually add the flour, salt and baking powder to the mixture and beat until fully combined. Finally add in the softened butter. Cover the mixture with plastic wrap, pressing the wrap against the surface to create an airtight seal. Chill the mixture for at least 2 hours. \u003c\/p\u003e\n\u003cp\u003ePreheat your oven to 240°C and line the moulds with butter and a little flour. Pour no more than a tablespoon of mixture into the moulds and don't worry about spreading it evenly as the oven will even everything out. For the best results, chill the mould and the batter for 10 minutes in your fridge before baking.\u003c\/p\u003e\n\u003cp\u003eBake for about 2-3 minutes, until you see a small dip in the mixture, then reduce the temperature of the oven to 200°C. Cook for an additional 4 minutes, during which time the mixture should start to take shape. Once the hump has formed, reduce the temperature to 180°C and cook for another 4 to 5 minutes, until the madeleines are golden. The total cooking time is between 10-12 minutes, if you over bake, the madeleines will be too dry. \u003c\/p\u003e\n\u003cp\u003eRemove from the mould immediately and let the madeleines cool on a wire rack. Make sure that for each new batch the mould is cool and properly buttered and floured.\u003c\/p\u003e\n\u003cp\u003eThese madeleines are best eaten slightly warm, just a short time after they have been taken out of the oven, however you can store them for a couple of days in an airtight container.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"earl grey madeleines\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly-Tea-Christmas-19-web_2048x2048.jpg?v=1557495544\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Andrew Ward","user_id":40549548092,"published_at":"2019-08-13T13:08:00+01:00","updated_at":"2021-05-20T09:28:49+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e3 tbsp \u003ca href=\"https:\/\/dragonflytea.com\/collections\/black-teas\/products\/classic-earl-grey-organic-black-tea\" title=\"Dragonfly Classic Earl Grey Tea\"\u003eDragonfly Classic Earl Grey tea\u003c\/a\u003e leaves \u003c\/li\u003e\n\u003cli\u003e150g caster sugar \u003c\/li\u003e\n\u003cli\u003e3 eggs at room temperature \u003c\/li\u003e\n\u003cli\u003e2 tbsp runny honey \u003c\/li\u003e\n\u003cli\u003e160g flour \u003c\/li\u003e\n\u003cli\u003e1 pinch salt \u003c\/li\u003e\n\u003cli\u003e1 tsp baking powder\u003c\/li\u003e\n\u003cli\u003e115g softened butter \u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-madelines","tags":"cook-time:15 minutes, prep-time:2 hours, product-classic-earl-grey-organic-black-tea, related:classic-earl-grey-organic-black-tea, serves:24, type:Baking","image":{"created_at":"2020-11-30T16:55:01+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_EarlGrey_Madeleines-min.jpg?v=1606755301"}}

{"id":312148918332,"title":"Moonlight Jasmine Tea Biscotti","created_at":"2019-05-09T11:29:52+01:00","body_html":"\u003cp\u003eEmpty the sachets and carefully grind the tea in a pestle and mortar – try for a mixture of powder and little leaf pieces. The powder infuses the dough, and the leaf pieces release flavour when you bite into them.\u003c\/p\u003e\n\u003cp\u003eWhisk together the sugar, eggs and oil until pale yellow and foamy, and stir in the tea.\u003c\/p\u003e\n\u003cp\u003eAdd flour, baking powder and a pinch of salt and stir carefully until the mixture forms a solid dough.\u003c\/p\u003e\n\u003cp\u003eSpread the dough onto a baking sheet to form a log about 10cm wide and 2.5cm thick. Bake for 35-40 minutes at 180°C.\u003c\/p\u003e\n\u003cp\u003eTake it out from the oven and cool for about 5-10 minutes before slicing into 2.5cm slices. If you begin slicing too soon, the pieces may crumble but if you wait too long, the dough will harden and become tougher to slice cleanly. Slice biscotti into 2.5cm slices\u003c\/p\u003e\n\u003cp\u003eLay the biscotti slices on a baking sheet, flat side down and bake for 10 minutes. Turn over and bake for an additional 10 minutes. Remove from oven and cool.\u003c\/p\u003e\n\u003cp\u003eDelicious with a cup of tea. Keep in an airtight container for up to a week.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Jasmine tea biscotti recipe\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly-Tea-Christmas-15-web_2048x2048.jpg?v=1557495292\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Andrew Ward","user_id":40549548092,"published_at":"2019-05-21T09:53:00+01:00","updated_at":"2021-05-20T09:34:02+01:00","summary_html":"\u003cul\u003e\n\u003cli\u003e4 \u003ca href=\"https:\/\/dragonflytea.com\/collections\/green-teas\/products\/moonlight-jasmine-organic-green-tea\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eDragonfly Moonlight Jasmine\u003c\/a\u003e teabags\u003c\/li\u003e\n\u003cli\u003e125g flour \u003c\/li\u003e\n\u003cli\u003e150g sugar \u003c\/li\u003e\n\u003cli\u003e2 small eggs \u003c\/li\u003e\n\u003cli\u003e40ml vegetable oil \u003c\/li\u003e\n\u003cli\u003e1\/2 tsp baking powder\u003c\/li\u003e\n\u003cli\u003epinch salt \u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"moonlight-jasmine-tea-biscotti","tags":"cook-time:50 minutes, prep-time:15 minutes, product-moonlight-jasmine-organic-green-tea, related:moonlight-jasmine-organic-green-tea, serves:6, type:Baking","image":{"created_at":"2020-11-26T15:32:29+00:00","alt":"","width":2048,"height":1366,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragonfly-Tea-Christmas-15-web_2048x2048_6903ed2b-37c0-4f85-bb37-ce81f5e50f72.jpg?v=1606404750"}}