431 with tea recipes

Fig garden party cakes layer sponge cake or lady fingers with a homemade dried-fig filling cooked down with peanut butter, butter, and lemon juice. A vintage tea-table dessert with surprising depth.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Iced mint green tea spiked with sake and honey, steeped with fresh mint leaves, and finished with a lemongrass stalk stirrer. A refreshing cocktail-style summer drink with an easy non-alcoholic version.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

Apricot tea cookies are buttery thumbprints rolled in chopped almonds and filled with apricot preserves. A traditional European-style cookie with citrus zest and almond extract for elegance.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

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.

Old-fashioned seed cake with caraway, sesame, and coconut baked into a buttery vanilla sponge. A traditional British tea-time treat that comes together with pantry staples.

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.

Creamy cucumber rounds with herb cream cheese on multigrain bread make the cutest finger food for tea parties, showers, and garden gatherings. Ready in just 30 minutes with 6 simple ingredients.

Old fashioned checkerboard cookies stack vanilla and chocolate dough cylinders into striped logs, then slice and bake for crisp shortbread cookies with a stunning chess-pattern face. A vintage tea cookie.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Classic French madeleines: tender shell-shaped tea cakes with crisp golden edges and a hint of lemon. Buttery, light, and best eaten the moment they cool.

Butter pecan snowball cookies (Mexican wedding cookies, Russian tea cakes) with finely chopped pecans, rolled in powdered sugar while warm. Christmas cookie tin staple, freezes beautifully.

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Lemon poppy seed biscotti twice-baked until crisp and golden with fresh lemon zest throughout. A crunchy Italian cookie perfect for dunking in tea or coffee.