Cooking with Tea

Ginger Sweet Potato Quiche & Chamomile Biscotti

Chamomile Biscotti


  • 2 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2/3 cup sugar
  • 2 eggs
  • 3 Tbs honey
  • ½ tsp vanilla
  • 2 Tbs grated orange zest
  • 1 Tbs strong brewed chamomile tea
  • Icing:
    • ½ to 1 cup powdered sugar
    • 2 Tbs strong brewed chamomile tea (hot)


  • Sift together flour, baking soda, baking powder, and salt.
  • Whisk together eggs and sugar in a bowl.  Whisk in honey, vanilla, orange zest, and tea.
  • Fold in dry ingredients to wet ingredients until mixture is consistent.
  • Divide batter in half and roll into logs (3” wide, ¾” high) on a floured surface.  Place logs on parchment paper on a cookie sheet, a couple inches apart, and bake at 350’F for 35 minutes.
  • After allowing logs to cool for 10 minutes, slice diagonally into ½” cookies.  Separate them slightly.  Cook for 15 minutes at 325’F, flipping after 7 minutes.
  • Allow cookies to cool for several minutes.  Whisk together tea and sugar in a bowl and drizzle over cookies.

Modified form:

Ginger Sweet Potato Quiche


  • 2/3 cup ginger tea
  • 1-2 sweet potatoes
  • 1 cup yogurt
  • 4 eggs
  • ¾ to 1 cup peas
  • 1 cup sliced mushrooms
  • ½ white/Vidalia onion
  • 1/3 to ½ cup chopped cilantro
  • Pie shell


  • Roast sweet potato at 450’F until soft. When cool, peel and cube.
  • Blend tea, sweet potato, yogurt, and eggs together in a food processor until smooth.
  • Heat canola oil in a pan and sautee onion and mushrooms until soft.  Add peas, and stir into sweet potato mixture.
  • Pour mixture into pie shell and bake at 450’F for 45 minutes or until set.

Modified from:

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