Camellia’s Christmas Tea and Pumpkin Chai Cookies

This is our favourite tea to get you into the festive spirit and available all year round.  Its a delcious blend of bright Ceylon-China black tea with subtle hints of smoke enriched artistically with crushed cinnamon, ginger, vanilla and orange pieces.  It is highly aromatic with a rich explosion yet perfectly balanced flavours of spice, delicately sweetened with exotic vanilla and harmoniously interlaced with citrus notes of orange.

Camellia’s Christmas Tea makes a perfect festive combination with warm mince pies and home-made Pumpkin Chai Cookies.

Pumpkin Chai Cookies

Ingredients:

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups plain flour
• 1 cup quick cooking oats
• 1 teaspoon bicarbonate of soda
• 1 teaspoon Camellia’s loose leaf chai tea (grinded into powder)
• 1 cup canned pumpkin
• 1.5 cups dark chocolate chips

Directions:

In a bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, tea, oats and baking soda.  Stir this into the creamed mixture alternatively with pumpkin.  Fold in the chocolate chips.

Drop by tablespoonful into greased baking sheets.  Bake at 350 F/Gas Mark 4 for 12-13 minutes or until browned.  Remove to wire racks to cool.

Makes approximately 48 servings

We hope you enjoy this little festive treat!!