REGENCY TEAS

From elegant biscuits and cakes to the perfect cup of tea, we've got all the ingredients for an indulgent afternoon feast

- Bea Vo

MACARONS

MAKES ABOUT 16

2 egg whites

115g ground almonds

115g icing sugar storebought caramel spread, to fill

2 baking sheets, greased and lined a disposable piping bag Preheat the oven to 180°C (350°F) Gas 4.

Put the egg whites in a clean, grease-free bowl and whisk until stiff peaks form. Combine the almonds and sugar in a separate bowl, then sift into the egg whites and fold together.

Spoon mixture into a piping bag and pipe 32 2cm (lin) rounds on the sheets.

Bake in the oven for 10 minutes. Let cool slightly, then using a palette knife transfer to a wire rack to cool. Sandwich two rounds together with caramel spread to assemble.

LEMON VERBENA SEMOLINA BISCUITS

MAKES ABOUT 20

grated zest and freshly squeezed juice of 1 lemon

1/2 tsp dried lemon verbena tea leaves

200g caster sugar, plus extra for dipping

1/4 tsp salt

110g unsalted butter, softened

1/2 tbsp extra virgin olive oil

2 eggs plus

1 egg yolk

1 tbsp vanilla extract or 1/2 vanilla pod, seeds only

280g plain flour, sifted

140g fine semolina

1 tsp baking powder

1/4 tsp bicarbonate of soda baking sheets, greased and lined