These Peruvian Rosquitas cookies are lightly sweet with the flavor of anise, and feature a delightfully crisp outside and tender inside. Perfect with coffee or tea!
These spelt flour scones are a healthier English scone, perfect for afternoon tea. Scones with wholemeal spelt flour are light and airy, higher in fibre and more nutritious.
Viennese whirls - the perfect teatime treat! This is my tried and tested recipe for a crumbly buttery biscuit, sweet buttercream and tangy jam!
I'm sharing a recipe for a fabulous old English pudding today, Traditional Baked Rhubarb Charlotte, which is fantastic when served with custard. This recipe for baked Charlotte uses forced rhubarb in place of the usual apples, and is very much a late winter to early spring pudding. The original Charlotte recipe is a 17th century dish - a simple moulded bread pudding, which was filled with stewed apples. It's said to be created in honour of, and named after Queen Charlotte, wife of George II. as she was the patron of English apple growers. My recipe uses early spring forced Yorkshire rhubarb, as well as high quality Yorkshire sliced white bloomer. I always roast my rhubarb with a little sugar, rather than poaching or stewing it. It keeps its vibrant candy pink and red colour better, and there's no need to add any water. This is a truly delectable dessert, which is easy to make, and is a great way of using up stale bread, although I used fresh bread when I made this last. Some recipes suggest you melt (a lot of) butter, and then dip the bread in butter. However, this is a much healthier version, as you just need to butter one side of the bread. It's hard to suggest a weight for bread - I used 7 x large slices of bloomer when I last made this. You will need to trim the crusts off the bread. I then pop the crusts into a zip-lock bag and freeze them, to make breadcrumbs with later. I hope you enjoy this historic British pudding, albeit with a twist. And, please do let me know in the comments below, Karen
Tuesday we celebrated Women’s Day and we honoured all the amazing women in our lives, writes Farzana Kumandan.
Margaret M Johnson's book "Teatime in Ireland" celebrates the cultural custom of tea drinking in Ireland with a celebration of 70 recipes to enjoy with your cuppa.
Delicious and aromatic knot buns for cardamon lovers. Goes perfectly with a cup of coffee or tea.
I was thinking of the lovely Easter Breads my Aunt Thelma used to bake and send over to us when I was a girl. They were so sweet and lig...
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Serve up a teatime treat with our Chocolate Bundt Cake recipe. Discover the recipe and make it a chocolatey afternoon tea to remember.
Brioche Doughnuts with Coffee Cream. These incredibly light and sweet doughnuts are a must-have at any afternoon tea. Learn how to make this dessert yourself!
An easy and tasty vegan scone recipe. This classic British tea time treat is ready in just 30 minutes.
Combine great crunchy texture with bright zesty flavor and you have these delectable Benne Wafers.
These are the best scones I’ve ever eaten, which is quite how it should be since they emanate from one of those old-fashioned cooks who starts a batch the minute the door-bell rings at teatime. Yes, I know they look as if they’ve got cellulite — it’s the cream of tartar, which is also why, despite their apparent solidity, they have that dreamy lightness. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Teatime isn't complete without scones, cookies, pies, or other treats; here are 10 of our favorite recipes—both sweet and savory—to pair with an afternoon cuppa.
If you love yuca and coconut you need to try this dessert! If you have never tried enyucado, it is a traditional Colombian cake made with grated yuca, coconut, star anise and cheese. The yuca provides a great texture and binds the dish together while the coconut adds a lot of flavour and the cheese
This Ruffled Pie is made with buttery phyllo and a luscious custard. It is super simple to put together and beautiful to look at. Serve this at teatime to your friends and family today!
A delicious and authentic recipe for Welsh Cakes which are gently spiced and filled with raisins for sweetness. They are lovely served warm with some butter and jam, or simply with a sprinkle of sugar.
Dice cold unsalted butter into small cubes.
Ever thought that classic, melt-in-the-mouth Viennese whirls couldn’t be improved upon? There’s a very good chance these chocolate-dipped versions, sandwiched with morello cherry jam and luscious buttercream, will change your mind.
This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing — only on top, not running through the middle as well — just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board. For US cup measures, use the toggle at the top of the ingredients list.
Tuesday we celebrated Women’s Day and we honoured all the amazing women in our lives, writes Farzana Kumandan.
These Apricot-Cardamom Scones are a lovely treat for summertime teas.
The English are justly famous for their afternoon tea, which can be as simple or as elaborate as the fancy takes you if you follow these traditional English recipes for teatime treats.
These apple fritters are a perfect end to a Rosh Hashanah feast, and offer a glimpse into Roman Jewish history.
Simple-to-make apple cake that can be cut into bars or squares for a teatime treat
Nigella's carrot cake with ginger and walnuts is a twist on the classic - not too much icing, not too sweet. Just right with a cup of tea.
Super simple in concept but super delicious in taste. Iced Finger Buns are sweet yeast buns, topped with sticky icing. A real British classic! In This Post Amy's Notes Ingredients Explanation Granny's Top Tips Iced
Teatime isn't complete without scones, cookies, pies, or other treats; here are 10 of our favorite recipes—both sweet and savory—to pair with an afternoon cuppa.
Classic Victoria Sandwich Cake - a teatime favourite! This classic British cake is a bake sale icon and much loved nationwide as the perfect teatime treat.
Our Traditional Welsh Cakes Recipe is an easy teatime treat that combines the convenience of a pancake, with the chewy deliciousness of a cookie or warm scone. A wonderful way to celebrate St. David's Day – hot off the bakestone skillet or as a sweet feature on your DIY Ultimate Bagel Bar Brunch board.
Try our Custard Slices. Elevate your tea experience with this incredible treat, filled with creamy custard and topped off with a layer of chocolate.
These cacao nib cookie recipe will be your new favourite teatime snack.
This tahini halva recipe is made with simple ingredients. A dense, rich sweet treat that is nut-based with so many variations. Halva is eaten as a dessert or an energy-boosting breakfast.
Looking for a delicious melt in your mouth biscuit to go with you morning coffee? Try these Custard Creams - a homemade version of the classic British biscuit! Hubby is home on summer holidays, which means I'm constantly baking snacks for road trips and morning and afternoon tea. One of his favorites are Custard Creams because they remind him of time spent with his grandfather. These cookies are a homemade take on the classic British Custard Cream Biscuits and they're quick and easy to bake, and so much better than any store brought biscuit. Custard Creams are buttery soft, and one of the most delicious melt in your mouth cookies you'll ever bake. Custard powder is added to the dough, adding sweetness and flavour and elevating this cookie to one of the best. The biscuits are sandwiched together with a simple buttercream and my recipe makes around ten sandwiched Custard Creams or twenty single biscuits - they're delicious with or without the buttercream. Hubby's grandfather would enjoy these biscuits with a cup of strong black tea, and hubby does as well. Food holds strong memories of our childhoods, and you can only recreate those moments if you bake them yourself - supermarket biscuits just don't cut it anymore! I love taking him down memory lane with food. He has so many wonderful stories to tell about the important people in his life growing up, and since I never had the chance to meet them, I feel like I know them anyway. You require six basic pantry ingredients to bake a batch of these Custard Creams, and I use a 2" fluted round cookie cutter to cut them out and then stamp them with my 100% Home Made cookie stamp - a subtle reminder to hubby of where his food comes from. ;) If you don't have a cookie stamp, use a fork to press a crosshatch pattern on the top of the cookies- this looks pretty as well. They store well in an airtight container and they're perfect to take on road trips and picnics because they transport easily. Having everyone at home over the holidays means I spend more time in the kitchen, so I like to bake recipes like the Custard Creams because they're quick and easy and don't create too much mess - I'd rather spend time with my people! If you would like to bake a batch of these delicious Custard Creams, simply click on the link to download the recipe card or right click on the photo below and save it to your computer. I hope you enjoy these Custard Creams. Nothing tastes better than homemade, and these biscuits will delight your family without you spending too much time in the kitchen! Enjoy! PIN FOR LATER: Happy baking :)
BASE: 100 g bittersweet chocolate 3 tbsp water 4 eggs, separated ½ cup sugar 100 g walnuts, chopped 2 tbsp flour MOUSSE FILLING: 100 g bittersweet chocolate 3 tbsp water 1 cup heavy cream ICING: 2 tbsp sugar 2 tbsp water 2 tbsp cocoa powder 3 tbsp butter 50 g bittersweet chocolate Preheat oven to 180°C. Grease and wax-paper the bottom of a 10″ springform pan. Melt the chocolate in a double boiler or in the microwave, add the water and mix well. Beat egg whites stiff with the sugar. Fold in the chocolate, nuts and flour. Spoon mixture into the pan and bake for 40 minutes. When the cake is baked it sinks in the middle. Cool completely. MOUSSE FILLING: Melt chocolate as before and add water. Whip the cream and gradually Add the chocolate while whipping. Spoon the mousse onto the base, ice and keep chilled. ICING: Put sugar and water in a small pot and heat to melt the sugar. Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth. Using a spoon, drizzle on the cake. Grated chocolate or chocolate curls can be substituted for the icing resepte-recipes http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/fudge-picasso-koek.html
Indulge in a decadent fruit cake with rich caramel topping.
