Kitchen Tea 1/3
October 11, 2010 § Leave a comment
I bet no one has ever said to you, “I’m going to be a bridesmaid three times within twenty days.” Well I have something to tell you, my three best friends are getting married. “I’m going to be a bridesmaid three times within twenty days.” I promise these marriages weren’t decided based on ‘keeping to theme.’ But they do mean that I am involved with planning three kitchen teas. Do people do Kitchen Teas in other countries? Essentially they are an occasion to celebrate the bride-to-be as well as setting her up for her new kitchen. In New Zealand this is definitely something to consider (it finds itself on the plus side) when you are being proposed to!
Nathania was the first to have her Kitchen Tea and I was the host, as well as her four other bridesmaids, as it was at my house. Fifty woman packed in to my living room, we all made a piece of a bridal outfit out of crepe paper and played ‘dress the bride,’ and carrot cake, Dulcie and June’s slice and peanut butter cookies were all handed around. Nathania opened fifty gifts and she now has her new kitchen! It was very fun indeed.
Every item of food was carefully considered. Carrot Cake with Creamcheese icing is common for one very good reason, it’s that good. Dulcie and June’s Slice (yes Dulcie of Dulcie Dough) deserves a recipe write up but I will post that soon. And Peanut Butter Cookies are not only fun to make but they are moorish, which is appropriate when you have an entire large jar fill of them and they can be dipped into tea, which was also rather fitting considering every woman held a tea cup as it was a Kitchen TEA.
Nathania and Victoria, one of the five bridesmaids.
Kitchen Tea 1/3 Recipe – enjoy!
Peanut Butter Cookies Rolled in Sugar Crystals – featured in the glass jar above
(I like these as they are but some people love chocolate drops stirred through just before you add the flour – let’s be honest, chocolate and peanut butter is a seriously good situation!)
100g softened butter
¼ cup crunchy peanut butter
1 tsp vanilla essence
1 ¼ cup brown sugar
1 ¼ cup plain flour
¼ tsp baking soda
1 cup demerara sugar (granulated sugar/raw sugar)
Preheat oven 180°
In a large sized bowl beat butter, peanut butter, vanilla essence and brown sugar until it is very light in colour. This should take around 8 minutes. If you under beat your mixture the cookies will spread more during cooking which is undesirable. Add the egg and beat again until very well combined, around 2-3 minutes. Add flour and baking soda sifted together and beat until a dough forms.
At this point I pour my demerara sugar on a plate to roll the cookies in.
Scoop about one Tbsp portions of mixture out of the bowl and with your hands roll them into small balls. Then roll the balls of mixture in the demerara sugar to coat and place on a flat oven tray lined with baking paper. Space the balls out about 4cm apart. Do not squash them with a fork like our mothers used to do. The cookies will spread just enough in the oven to look perfectly round and cookie-like.
Bake for 10-12 minutes depending on your oven. Keep watch and when they start to turn golden on the edges they are ready. Take out and when they have harden ever so slightly, enough for you to transfer to a wire rack, do so and allow to cool.
They will look all golden and sparkly because of the sugar crystals – and people will admire them greatly!
Kitchen Tea 2/3 Recipe will be up shortly!