Afternoon Tea
BBC Good Food UK|August 2019
Afternoon Tea

Keep the kids happy this summer holiday with a patisserie-style afternoon tea – they’ll enjoy making it as much as they do eating it

Lulu Grimes

Double-dipped shortbread cookies

MAKES 15 PREP 20 mins COOK 30 mins EASY V unbaked

200g salted butter softened

100g icing sugar

1 tsp vanilla extract

250g plain flour

1 tbsp milk, plus extra if needed

50g each white chocolate and milk chocolate, chopped

1 Heat the oven to 180C/160C fan/ gas 4. Beat the butter with the icing sugar using an electric whisk until the mixture is light and fluffy. Beat in the vanilla and flour (the mixture will stiffen and look like crumbling as the flour is added). Add the milk and keep beating until the mixture softens and sticks together (add some more milk if needed).

2 Scoop the dough into a piping bag fitted with a large star nozzle and pipe swirled rings onto a baking sheet lined with baking parchment. If the mixture is too stiff to pipe easily, you can roll the dough into balls and put them on the sheet instead. The cookies will spread as they cook so don’t worry if there’s a small gap in the center of the piped swirls, but ensure there is enough space between each cookie so they don’t stick together as they cook. Bake for 15 mins, or until lightly golden, then transfer to a wire rack to cool.

3 Put the white and milk chocolate in separate bowls and microwave each in 20-second bursts until melted. Dip the cookies into each chocolate, milk at one end and white on the other, then let any excess drip off before returning them to the rack to set. Will keep in an airtight tin for up to four days.

PER SERVING 224 kcals • fat 13g • saturates 8g • carbs 23g • sugars 10g • fiber 1g • protein 2g • salt 0.2g

Loaded open sandwiches

MAKES 20-24 small sandwiches PREP 20 mins NO COOK EASY

12 small slices rye bread or

6 slices thin, firm bread softened butter, for spreading

6 tbsp mayonnaise

2 tsp cucumber relish or piccalilli

2 slices ham, shredded

2 tbsp cream cheese

1/4 cucumber, halved, peeled and thinly sliced

2 boiled eggs, halved and sliced

100g frozen north Atlantic prawns, defrosted sliced radishes, dill sprigs, and cress, to garnish

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August 2019