We’ll see if tea and buns can make the world a better place.
-from The Wind in the Willows
After breakfast, lunch and dinner.
After shopping and doctor’s appointments. Before bed.
The kettle on – it sometimes seemed – if anyone walked within 20 feet of the front door. In a family with Irish roots (like mine), there was always tea.
Even now, when my mother or sisters visit, I will drink tea (even though I long ago defected to the coffee camp).
There is something so much more social about it. The ritual of warming pots and steeping just so – an eye on each other’s cups to top up as needed.
Tea, I think, is overwhelmed by chocolate and caramel. It goes well with things more subtle, like these Coconut Orange Tea Crisps. They have a light orange taste highlighted with a very slight touch of nutmeg that goes well with a cuppa. And, best of all, the dough is kept in the freezer to be sliced and baked as needed. Perfect for when someone drops by unexpectedly.
- 1 cup butter softened
- 1 cup white sugar
- 1 egg
- 1/4 cup orange juice
- 2 tablespoons grated orange rind
- 3 cups all-purpose flour
- 1-1/2 cups shredded coconut
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Cream butter and add sugar until mixture is light and fluffy.
Beat in egg.
Add orange juice and rind and mix thoroughly.
In separate bowl, stir together remaining ingredients and add to butter mixture.
Mix until a smooth dough forms.
Divide dough in three pieces. Roll each into a log about 1-1/2 inches in diameter.
Wrap each log in parchment or wax paper, and keep in fridge or freezer until ready to bake.
To bake, preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Unwrap dough and with a sharp knife cut into 1/8" slices.
Bake for 7-10 minutes until lightly browned. (Cookies will not spread much, so can be put fairly close together on the sheet.)
Let cool completely and serve
Return any unused dough to the freezer.