Name: Jasmine Tea Cakes
Total time: 1 h
Yield: 6
Ingredients: 240ml/8¾fl oz whole milk; 2½ tbsp high-quality loose-leaf jasmine tea; 200g/7oz unsalted butter, at room temperature, plus extra for greasing; 300g/11oz caster sugar; 3 large eggs, at room temperature; 1 tsp culinary grade jasmine flower oil; 282g/10½oz plain flour; 1½ tsp baking powder; ½ tsp fine sea salt; For the Italian meringue buttercream; 200g/7oz caster sugar; 4 large egg whites; A pinch of salt; 450g/1lb unsalted butter, at room temperature; 2 tsp pure vanilla extract; Food colouring gel (optional); Edible pansies (optional)

VMG Recipes