56 bake tea recipes

A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.

Honey lemon balm tea biscuits drop-bake a buttery honey-sweetened batter with fresh chopped lemon balm leaves for fragrant, tender afternoon-tea cookies. A garden-herb biscuit.

Curried pumpkin and ginger scones with warm curry spice, golden turmeric, and chewy bites of crystallized ginger. A savory-sweet fall bake that lands somewhere between brunch and tea time.

Berry teatime muffins with rolled oats, brown sugar, and fresh or frozen blueberries or raspberries. Hearty, lightly sweet, and quick. Bake as standard muffins or mini muffins for tea service.

Granny's Thumbprint Cookies are a classic, melt-in-your-mouth treat with a nutty coating and a vibrant jelly center. These cookies are simple to prepare, making them ideal for holiday baking, tea parties, or a cozy family dessert. The combination of tender cookie dough and sweet jelly creates a delightful balance of textures and flavors.

Lemony anise hyssop tea bread is a fragrant herb-laced loaf with bright citrus zest, toasted walnuts, and a tender, buttery crumb. A garden-to-table baking project for herb growers.

British tea loaf with raisins and sultanas steeped overnight in cold tea, baked with brown sugar and self-rising flour. A no-butter fruit bread that's moist and dense.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.

Orange chocolate tea bread with Grand Marnier, walnuts, and chocolate chunks baked into a buttery loaf, topped with a melted chocolate-orange liqueur glaze. Rich and elegant.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Filled lemon cookies sandwich thin, buttery shortbread rounds with a bright lemon filling. Slice-and-bake icebox dough with a tea party finish dusted in powdered sugar.