This past weekend was a busy one, full of visits with friends and dining out morning till night. I met a few old university friends (and one very adorable 3 month old) for afternoon tea at the Shangri-La. It reminded me that I have yet to share these sweets with you, and the photo has been sitting in my drafts for ages!
I love using tea as flavouring – in rubs for meat, in sweets such as ice cream or cookies, and of course, in those beautifully marbled tea eggs. While these tea-infused financiers would be perfect for afternoon tea, they would be just as lovely as an after dinner treat, with a glass of fine aged rum in hand (I personally recommend Dictador, a wonderful 12 year old rum aged in port barrels, and available at the LCBO).