Nadia & Co's Celebration Medley Ganache Filled Biscuits
We had the absolute honour of an opportunity to collab with one of our best pal's, pastry artist and founder of Nadia & Co, Nadia Colella. She created something extra special with our Celebration Medley tea, Celebration Medley Ganache Filled Biscuits. Celebration Medley is an incredibly versatile tea to cook and bake with and to use to elevate holiday drinks. The natural sweetness of apple, orange and rose, create the perfect concert of flavours with spice notes. Scroll down for instructions on how to make these truly dreamy festive treats and impress your guests this holiday season.
Celebration Medley Ganache
1/2 + 1 Tbsp. Cup cream
250 Grams white chocolate (we recommend 2.5 packs of Lindt 100g bar)
1 Tbsp. + 1 Tsp. Celebration Medley loose leaf
Step 1: Using a quality white chocolate, we recommend Lindt white chocolate bar, chop chocolate into small pieces.
Step 2: Place chocolate in a double boiler on medium-high heat and stir occasionally until fully melted.
Step 3: Turn off heat and set aside.
Step 4: Place cream in a small saucepan. Heat on medium high until the cream comes to a boil.
Step 5: Remove cream from heat and add 1tbsp + 1tsp of Celebration Medley loose leaf.
Step 6: Allow tea to steep in cream for 8 minutes.
Step 7: Using a fine mesh strainer, strain the tea leaves from the cream mixture into a clean bowl.
Step 8: Pour steeped tea cream over warm melted chocolate and stir until emulsified and smooth.
Step 9: Cover with plastic wrap and let chill for 3 hours in fridge.
Celebration Tea Shortbread
¾ Cup Softened butter
½ Cup Sugar
½ tsp Salt
1 Tsp Vanilla
1 ¾ Cup Flour
½ Tsp Celebration Medley loose leaf
Step 1: Place ½ tsp of Celebration Medley in a small food processor or coffee grinder. Grind until fine, and no large pieces of spice or fruit remain. Set aside.
Step 2: Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment or using a spatula by hand, cream until smooth.
Step 3: Add sugar and salt and mix until fluffy.
Step 4: Stir in vanilla extract.
Step 5: In a separate bowl, whisk together flour with the ground tea. Slowly add to the butter mixture on low speed until just combined.
Step 6: Bring dough together and form into a ball, then flatten and wrap in plastic.
Step 7: Refrigerate until firm.
Step 8: Preheat oven to 325F. Line your sheet pans with parchment paper.
Step 9: On a lightly floured surface or on a sheet of parchment paper, roll dough until 1cm thick.
Step 10: Use a round or scalloped edge cookie cutter (ours is 2.5” wide) to cut out disks.
Step 11: Place on the lined sheet pans and refrigerate until firm.
Step 12: Bake until pale golden brown, 12-15 mins, rotating pans halfway through the cooking time.
Step 13: Set aside to cool completely.
Assembly of Cookie Sandwiches:
Step 1: Take chilled ganache, scrape into a piping bag preferably fitted with a round piping tip.
Step 2: Flip cookies upside down and pipe a ring of ganache.
Step 3: Sandwich with another cookie and twist to seal.
Step 4: Store assembled cookies in an airtight container for up to 2 weeks. Enjoy!