Hibiscus Tea Cakes
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Yield: 28 servings
Falling between a cookie and a cake, these tart-sweet tea cakes get their color and flavor from hibiscus flower tea.
Ingredients

TEA CAKES

  • 1 family-size bag Luzianne® Iced Hibiscus Tea
  • 3 cups Swans Down® Cake Flour
  •  1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ¼ baking soda
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon lime zest, plus extra for garnish
  • 1 large egg
  • ½ cup sour cream
  • Hibiscus Glaze (recipe follows)
  • Crushed Hibiscus Tea leaves, for garnish

GLAZE

  • 1 family-size bag Luzianne® Iced Hibiscus Tea
  • ¼ cup boiling water
  • 2 ¼ cups confectioners’ sugar
  • 2 tablespoons unsalted butter, melted
Directions
  1. MAKE TEA CAKES: Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. REMOVE tea leaves from tea bag. Crush a few pinches of tea leaves to use a garnish and set aside. Mix remaining tea leaves with flour, baking powder, salt and baking soda in the work bowl of a food processor; pulse until tea is coarsely ground.
  3. BEAT butter, sugar and the 1 teaspoon of lime zest in a large bowl with a mixer at medium speed until light and fluffy, 1 to 2 minutes, stopping to scrape sides of bowl. Beat in egg. Set mixer on low speed and gradually add flour mixture to butter mixture alternatively with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide dough in half. Wrap each half in plastic wrap and refrigerate until enough to roll, at least 2 hours.
  4. REMOVE one dough half from refrigerator and roll on a lightly floured surface to ¼-inch thickness. Using a 2½-inch cutter dipped in flour, cut dough, rerolling scraps as necessary. Place cut pieces 2 inches apart on prepared baking sheets. Remove remaining dough half from refrigerator and repeat process. Bake until a wooden pick inserted in center comes out clean, 10 to 12 minutes. Let cool on baking sheets for 1 minute, then transfer to wire racks to cool.
  5. MAKE GLAZE: Place tea bag and boiling water in a glass measuring cup and steep for 3 to 5 minutes. Cool to room temperature. Mix confectioners’ sugar and melted butter in a small bowl and stir in tea until desired consistency is reached.
  6. GLAZE the cooled tea cakes as desired and garnish with crushed tea leaves and lime zest. Refrigerate until glaze hardens, about 30 minutes.

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