Stash Tea Blog

We are a specialty tea company based in the Portland, Oregon area. Founded in 1972, Stash Tea Company has been offering a complete line of 100% natural teas for 40 years.

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With over 250 tea blends and a unique selection of teaware and tea-related products.

Recipe: Lemon Honey Chamomile Cookies


photo credit: Snixy Kitchen

If you love chamomile, you simply must try this cookie recipe from Snixy Kitchen! Chamomile, lemon and honey make an amazing flavor combination for a fresh and light springtime cookie. Be warned though…these cookies are GOOD and won’t last long!

We recommend Stash Chamomile Herbal Tea or Stash Organic Chamomile Herbal Tea for this recipe.

Lemon Honey Chamomile Cookies
Makes about 50 cookies

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
5 chamomile tea bags or 4 tablespoons loose leaf tea
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla extract
Zest of 2 large lemons
2 tablespoons fresh lemon juice
6 tablespoons honey
½ cup sugar for rolling cookies

Preheat the oven to 350ºF.

If using loose leaf tea bags, food process the chamomile tea until it is fine. I also sifted it through a strainer to get rid of any larger pieces that wouldn’t grind.

Combine the flour, baking soda, baking powder, finely ground tea, and salt in a medium bowl.

In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.

Beat in egg, vanilla, lemon zest, lemon juice, and honey.

Slowly add the dry ingredients, and mix until just combined.

Drop teaspoon-sized balls of dough onto a parchment-lined baking sheet about an inch apart.

Bake 10-12 minutes, until lightly browned.

Recipe: Lemon Cake with Black Tea Frosting

photo credit: Honey & Jam

Tea-infused frosting and candied lemons put the finishing touches on this springtime lemon cake from Honey & Jam. This lovely dessert would be perfect with a cup of tea for your upcoming Mother’s Day celebration!

Perfect Party Cake
from "Baking: From My Home To Yours" by Dorie Greenspan

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

While still warm, poke each layer all over with a fork, and pour over lemon glaze (recipe follows). When cool, frost cake with black tea frosting & garnish with candied lemon slices.

Lemon Glaze
1/4 cup sugar
3 Tbs. fresh lemon juice

In a small bowl, combine the sugar and lemon juice, stir with a fork.

Black Tea Frosting
2 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup strongly brewed black tea
1/8 teaspoon salt
1/4 cup strongly brewed black tea

Beat egg whites in a mixing bowl until foamy & thick, they should mound, but not peak.

In a saucepan, combine the sugar, cream of tartar, black tea & salt. Bring to a boil. Boil for 3-4 minutes, or until a candy thermometer reads 242 degrees F and all sugar is dissolved. Begin beating the egg whites again and slowly pour in boiling sugar syrup in a slow steam. Continue to beat on high for 7 minutes or until stiff peaks form.

Add 1/4 black tea by the tablespoon, beating after each addition.

Continue beating until frosting reaches desired consistency, about 2 minutes. Use immediately.

Candied Lemon Slices
from Martha Stewart

1 large lemon
1 cup sugar

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.