431 with tea recipes

It's like a combination of cinnamon buns and sheet cake, and it was buttery and delicious. Made a large bunch, cut into squares and frozen most of the cake. Perfect for breakfast or snack with a cup of coffee or tea.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

This irresistible apple coffee cake is easy to make, and it comes out moist and delicious. Even better with a cup of freshly brewed coffee or tea, it can be breakfast or a tasty dessert after a meal.

Little jam cakes with a hidden pocket of gooseberry jam baked inside a light, buttery sponge. Bite-sized treats for lunchboxes, tea time, or dessert.

Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.

Currant scones from The Painted Table restaurant, with butter cut into flaky layers and a sugar-crusted top. Bakery-style afternoon-tea scone recipe.

Twice-baked anise biscotti: long crisp Italian cookies flavored with star anise, perfect for dunking in espresso, vin santo, or a strong afternoon tea.

Olive sandwich spread with cream cheese, green olives, pecans, and mayonnaise. A tangy, crunchy no-cook spread for crackers, tea sandwiches, or party appetizers.

Homemade pound cake with butter, powdered sugar, eggs, and a hint of lemon extract. Five-ingredient classic for tea, dessert, or strawberry shortcake base.

Succulent prawns swim in coconut-lemongrass curry with snap peas and Thai red curry paste. Jasmine rice infused with actual jasmine tea makes this 40-minute Thai feast special.

Piped allspice and poppy seed butter wafers with fresh orange-sugar, finished with a cream glaze and poppy seed sprinkle. Elegant tea cookies with warm spice and bright citrus.

Chocolate madeleines: classic French shell-shaped tea cakes made with semi-sweet chocolate, butter, and cake flour. Delicate, buttery, and with a tender crumb under a crisp edge.