I’ve covered Meghan Markle (aka Meghan Sussex) and the launch of her noteworthy lifestyle brand As Ever more than once, but it still came as a surprise when I received a PR box from the Duchess herself, complete with most of the anticipated As Ever products and a handwritten note in loopy calligraphy that said, “Enjoy! -Meghan.” (Yes, it’s actually written with a marker; I double-checked.)
I had a fangirl moment and texted my family group chat and BHG editors, all of whom immediately wanted to know: “Well, how is it?” I knew I was going to try everything, but I wanted to make the most of the experience (you don’t receive a basket from a royal multi-hyphenate every day). So, I decided to spend a slow morning as I imagined the Duchess would—as intentionally as I could while savoring every flavor she so graciously sent me. Here’s how it went: flower sprinkles and all.
Starting the Day with Fragrant Hibiscus Tea
The box came with all three of the As Ever teas: peppermint, lemon ginger, and hibiscus. It didn’t include the limited-edition honey, which sold out lightning fast, but that’s fine because I generally drink my herbal teas plain.
On this royalty-inspired morning, I decided to try the hibiscus flavor because something about it seemed special (the color, scent, and the fact that I already had peppermint and lemon ginger in my tea drawer). The ingredients read: hibiscus flowers. That’s it.
Credit:
Lauren Thomann
I lazily readied my teapot, took in the scent of the tea bag (wildly fragrant), and then let my tea steep. The box recommends 5 to 7 minutes, but I lost track of time and let mine sit a little too long. And the thing with hibiscus tea is if it steeps more than it’s supposed to, it takes on an acidic, bitter flavor that can be overpowering, which is unfortunately what happened.
After a moment of disappointment, I realized I could either re-brew another teabag for less time or make this one work. I opted for the latter by squeezing some fresh orange juice into my beet-red cup. The result was instantly improved, as the OJ added some much-needed sweetness.
Credit:
Lauren Thomann
Baking Shortbread Cookies with Raspberry Jam and Flower Sprinkles
I sipped my tea (mindfully) while sorting through my workload for the day. Ideally, I would have done this slow morning on a weekend, but let’s be honest: We can all benefit from opportunities to pause during our chaotic schedules. Once my first break came, I gathered two sticks of softened butter that I had put out earlier and the shortbread cookie box.
Markle admitted on her Netflix series that she doesn’t like to bake, but she’ll make the sacrifice for loved ones. I also don’t like to bake, but unlike her, I usually don’t bake for my friends and family either. So, having one box with two sticks of butter in front of me felt incredibly manageable (and even a little exciting).
I simply followed the instructions, which had me whip the butter in a mixer for a few minutes and then slowly add in the cookie mix. Once combined, I dropped the flower sprinkles right into the dough. Then, I rolled it out slightly, formed it into a log, and popped it in the fridge for an hour. This all felt very easy, which I appreciated.
I wanted to incorporate the raspberry spread, so I referenced Markle’s recent Instagram post where she made thumbprint cookies. I had no experience with this recipe, but I gathered from the video that you press a thumb into the dough and add the spread before baking. I cut the log into ¼-inch thick circles, then on a whim, I pressed in a few slices and spooned in some jam. (What’s the worst that could happen?)
Raspberry Spread
The acclaimed raspberry spread is way thinner than I expected, which was a relief because it easily filled up my makeshift cookie imprints. (I tasted some off the spoon, and it was incredible—very sweet with a tartness that awakens your taste buds.)
The cookies baked at 350°F for around 11 minutes, and they came out a light golden brown with flecks of flower sprinkles peeking through. The raspberry jam turned out as bright as it was before baked, which I took as a good sign.
I topped the cookies with more flower sprinkles, took some pictures (of course), let them cool, and then tried the plain and thumbprint cookies. I loved them both: The thumbprints were delicious on their own with a strong raspberry flavor, but the plain ones would only get better dipped in one of the teas.
Credit:
Lauren Thomann
The Famous Flower Sprinkles
I couldn’t taste the flower sprinkles, but just serving them on my cookies as a finishing touch made me happy, which honestly surprised me. I normally don’t add any decoration to my food or desserts (call me a pragmatic person who rarely bakes).
The simplicity of this whole process made me appreciate that thoughtful detail even more. I’ve even found myself brainstorming of all the things I want to put flower sprinkles on—starting with my next cup of hibiscus tea and my weekend crepes.
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