Each cup of tea represents an imaginary voyage. ~Catherine Douzel
When I was in Scotland, I drank endless cups of tea! And I bought this thistle cup so I could keep having tea at home.
Making a good cup of tea is truly a treat:) There’s some discussion about how to do it right. I’ve been adding 1 teaspoon per cup and one for the pot, then I let steep 10 minutes or so till it’s full flavored. I’m one of those cream and sugar people but I like tea straight, too. And when it’s served in a cup like this, things taste heavenly. Add some Border biscuits (butterscotch crunch are a fav) and you’ll start having tea every day long before the traditional time of 4 o’clock!
In the rush and blur of our busy days it really helps to take time – even fifteen minutes – for life’s little things.
And if you’re really wanting a true tea time, here’s the perfect Scottish Shortbread Recipe below, compliments of Liz Curtis Higgs:
1/2 cup confectioners’ sugar
1/2 cup cornstarch
1 cup all-purpose flour
3/4 cup butter, softened
1 tablespoon granulated sugar
Sift confectioners’ sugar, cornstarch, and flour together in a bowl. Add softened butter, using your hands to knead the mixture into dough. Wrap dough in plastic wrap, and refrigerate for no longer than 30 minutes.
Press cold dough into the bottom of a greased 8 x 8 pan (round or square; glass is best).
Bake at 325 for 30 minutes or until the edges are very lightly browned.
Sprinkle granulated sugar across the top. Cool completely, then cut into 8 servings.