How to make homemade fresh peach iced tea
Summer is a good season to make jams because there are plenty of seasonal fruits. I made jam with ripe blood plums and used it to make jam cookies.
I attached real peach iced tea recipe.
Ingredients
Make around 30ea / with 2.5inch tart ring size
For sable dough
226g butter,room temperature
100g Icing sugar
1/2tsp salt
2 large yolks
2tsp v.e
270 p.f
For Streusel
Butter 78g chilled unsalted butter, cut into small pieces
Plain flour 96g
Brown sugar 15g
Caster Sugar 40g
Salt 1/4 tsp
Cinnamon pinch ¼ tsp
Choice of thick jam /I used Blood plum/Apricot/ blueberry jam
Special equipment
I used 2.5inch tart rings with 2.5inch cookie cutter.
Or use standard 12-cup muffin tins
Make Dough
Using an electric mixer at medium speed, beat butter until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.
Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches /0.5cm thick. Freeze dough in paper until firm, at least 2 hours.
Make Crumble
Mix flour, sugar, cinnamon and salt in a small mixing bowl. Using your fingertips, rub butter into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill.
Assemble
Arrange a rack in middle of oven; preheat to 170c
Using a 2.5inch cutter, cut out rounds of frozen dough from the freezer. Place rounds in 2.5inch rounds tart rings. Or (Place rounds in the bottom of muffin cups and gently pat to flatten.) Continue cutting frozen dough into rounds; gather scraps and repeat the process of rolling out and cutting to make around 34 rounds. Cover and chill in the freezer until dough is firm, about 30 minutes.
Spoon about 1 teaspoon jam into the center of each round of dough. Using a small spoon, sprinkle 11/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.
Bake cookies, in batches if needed, until sides and streusel are golden, 15-18minutes.
Let cool in rings for 15mins, and gently remove the rings and let cool completely on a wire rack.
Peach iced tea
Ingredients
White peach 250
Caster Sugar 150
Water 150
Cold brewed black tea
Water 1L
Black loose leaf tea 5 TBS
Recipe
1.Put 5 TBS tea leaves in 1L cold water and let stand for 6 hours in the refrigerator.
2. Add peach, water and sugar and boil until the peach is soft.
3. Crush the peach with the blender
4. Filter the pulp
5. Cool the syrup. .
5. Add ice, tea and syrup to the cup and mix well.
I add some lemon verbena leaves