Five delicious recipes to try this Afternoon Tea Week

Five delicious recipes to try this Afternoon Tea Week

Posted 13th Aug 2018 by Peter Byrne

Afternoon Tea Week (14th-21st August) is nearly upon us, and what could be a better excuse for indulging in a spot of baking?

Once you have the food sorted, you can return to the important issues, such as whether you put the cream or the jam on your scone first...

We, as always, have some delicious suggestions for you to try!

Pretty Feather-Iced Biscuits

Serves: 24 

You will need

100g unsalted butter, softened
100g muscavado sugar
1 medium egg lightly beaten
1 tsp vanilla extract
275g plain flour 

For the topping

250g royal icing sugar
Pink, blue, yellow food colouring


1 Line 2 baking sheets with baking parchment. In a bowl, beat the butter and sugar together until pale and fluffy. Beat in the egg and vanilla extract, then add the flour. Bring the mixture together, then knead lightly and form it into a ball. Wrap in clingfilm and chill for 30 minutes.

2 Preheat the oven to 180ºC, gas mark 4. Roll out half the dough at a time on a lightly floured surface to the thickness of a pound coin. Using a plain 7cm round cookie cutter, cut out 24 rounds and transfer them to the baking sheets. Bake for 10–12 minutes until pale golden. Transfer to a wire rack and leave to cool.

3 Mix the icing sugar with 3 tbsp water to make a smooth icing. Put 2–3 tbsp of the icing into a piping bag fitted with a small plain nozzle. Divide the rest between three bowls. Add a little food colouring separately to each bowl to make up the 3 pastel colours.

4 Spread 8 of the biscuits with blue icing. Pipe 5 lines of white icing at equal distances apart, then drag the tip of a cocktail stick across the white icing in alternate directions. Repeat with the pink and yellow icing on the remaining biscuits. Leave aside until the icing is set.

Cook’s tip: The icing should be wet to get the best feathered effect. If it is drying too quickly, ice one or two biscuits at a time.

Recipes and images provided by 

Blueberry Macaroons

Serves: 16

You will need

110g icing sugar
60g ground almonds
60g eggs whites (usually 2 large eggs)
40g caster sugar
Few drops of lilac food colouring
100g Rachel's 0% fat greek style blueberry yogurt
100g mascarpone
Blueberry jam 


1 Pre-heat the oven to 170°C/325°F/Gas Mark 3. Prepare 2 baking sheets and line with baking parchment.

2 Sift the icing sugar and ground almonds together then place them in a food processor on full power until a fine powder has formed.

3 Whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue.

4 Using a large metal spoon gently fold in thirds the icing sugar and almond mixture. Do not over mix - when the spoon is pulled through the mixture it should flow back together.

5 Using a piping bag fitted with a 1cm (1⁄2 inch) round nozzle, carefully pipe circles onto the baking tray ensuring adequate spaces between each macaroon. If a peak forms use a wet finger to smooth down.

6 Tape the tray down to release any air bubbles and leave to dry for 15 minutes. Bake for approximately 10 minutes until the macaroons have frilly feet and easily peel away from the baking sheet. Allow to cool completely on a wire rack.

7 Meanwhile prepare the filling - mix together the yogurt and mascarpone and whisk until smooth and well combined.

8 Sandwich the macaroons with a small blob of blueberry jam and a teaspoon of yogurt and mascarpone mixture. Gently press together. Repeat until you have 8 pairs of macaroons.

Recipe courtesy of Rachel's Best of British recipes

Proper Cornish Scones

Serves: 12

You will need

500g plain flour
15g baking powder
Pinch of salt
100g caster sugar
100g diced butter
250ml milk 


1 Sieve flour, baking powder, sugar and salt into a bowl. 

2 Using just your fingertips, rub the butter into the flour until it is no longer visible.

3 Add the milk and mix well. Once it starts to come together, turn out on to a lightly floured surface and knead gently until it forms a smooth, soft dough.

4 Preheat the oven to 200 degrees /Gas Mark 6.

5 Roll the dough out on a lightly floured surface to 2.5 cm thick and cut into rounds with a 5cm cutter. Place on a baking tray lined with parchment paper.

6 For the egg wash, mix ingredients together in a small bowl and brush the tops of the scones twice.

7 Bake in the oven for approximately 15 minutes. Do not over-bake them or they will be dry.

8 Serve them warm with Cornish clotted cream and homemade strawberry jam.

Recipe courtesy of Rodda's

Smoked Salmon & Cucumber Salad

Serves: 16 of each 

You will need

For the Cucumber Sandwich

1 cucumber 
½ tsp fine sea salt
8 slices medium sliced white bread 
40g lightly salted butter, at room temperature
Ground white pepper

For the Smoked Salmon Sandwiches

300g smoked salmon
75g soft cheese
Finely grated zest of 1 lemon, plus the juice of ½
2 tbsp finely chopped chives
Ground white pepper
8 slices medium sliced wholemeal bread 

1 For the cucumber sandwiches: peel and finely slice the cucumber then transfer to a large bowl and toss with the salt. Leave to stand for 20 minutes then pour off any water that has gathered in the bowl. Place the cucumber between several sheets of kitchen paper to remove the excess moisture. Spread the bread lightly with butter, divide the cucumber over 4 slices and season with pepper then top with the remaining bread. Cut off the crusts and cut each sandwich into 4 triangles.

2 For the smoked salmon sandwiches: roughly chop 100g of the smoked salmon and put into a small food processor with the soft cheese, lemon zest and juice then blend until smooth. Tip into a bowl, stir through the chives and season with white pepper.

3 Spread 4 slices of the bread with the smoked salmon mixture then top with the remaining smoked salmon slices. Top with the remaining slices of bread then cut off the crusts and cut each sandwich into 4 triangles. 

Recipe and image courtesy of Waitrose & Partners

Homemade Strawberry Jam

Serves: 1 jar 

You will need

250g strawberries
200g sugar
¼ lemon


1 Layer the sugar and strawberries into a large bowl, finishing with a layer of sugar.

2 Cover and leave the bowl for one day.

3 By the following day, your berries should have reduced into lumpy sugary pink syrup.

4 Tip the mixture into a large heavy-based pan and warm to dissolve the remaining sugar. Once dissolved, bring to the boil, stirring frequently.

5 Add the lemon juice, return to the boil for 10 mins, stirring occasionally. Remove from the heat.

6 After 40 minutes, the jam should be a jelly-like consistency to indicate it is ready. 

7 Allow to cool for half an hour, then pour into sterilised jars leaving 1cm from the top and seal.

Recipe courtesy of

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