British Tea-Time English Ginger Cookies Delicious spicey ginger cookies. Perfect for English tea time.
In a large saucepan, combine the first 6 ingredients. Heat, stirring, until sugar dissolves. Remove from heat and add butter, stirring till melted and mixture is no longer hot. In a separate bowl, sift together flour and baking soda. Gradually add flour to butter mixture, stirring till dough becomes soft. Wrap dough tightly in plastic and refrigerate for at least 12 hours, even up to a week. Preheat oven to 375. Roll out dough on a floured surface to a 1/4"- thickness. Use any size or shape cookie cutter to cut out cookies. Place cut-outs on ungreased baking sheet (careful not to crowd). Re-roll and cut out scraps, till dough is used. Bake 7-8 minutes till golden brown. Cool before removing from baking sheet. * You'll find dough easier to handle and roll-out if you divide it into 2 or 3 sections first. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Tea Time English Lemon Cake A delicious yellow cake with a sweet-tangy lemon glaze Perfect for cutting into finger-sized portions for tea.
Batter: preheat oven to 350. In a large bowl, cream butter and sugar together. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking powder, and salt. Add this, alternating back & forth with milk, to butter/sugar mixture. Glaze: combine all 3 ingredients and, stirring, bring to boil. It should be thick and syrupy. Bake & glaze: pour batter into a greased 9 x 5 loaf pan and bake 50-55 minutes. Remove from oven and immediately poke a few holes in top with fork tines. Pour hot lemon glaze over cake and leave to cool in the pan. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Tea Time Raspberry Scottish Oat Cakes* This recipe lifts the ever-delicious but down-to-earth oatmeal cookie into the realm of the sublime. Ooooos-and-aaaaahs all around.
Preheat oven to 375. In a bowl, combine oats, flour, sugar, baking soda, and salt. Add shortening, cutting in till dough is crumbly. Add cold water, 1 T at a time, working dough till it becomes stiff. On a lightly floured surface, roll dough to a 1/2"- thickness. With a 2 1/2" biscuit cutter, cut dough into 9 rounds. With a 2 1/2" doughnut cutter, cut nine more rounds. Place all the rounds on a baking sheet (ungreased) and bake for 12-15 minutes—till oatcake rounds start to brown. Transfer to a wire rack to cool. When cool, spread 9 biscuit-cut rounds with a thin layer of jam. Then place the doughnut shaped round on top. The red jam will show through the center hole. Fill the open centers with more jam and dust with confectioner’s sugar. * You'll need 2 round cutters for this recipe: a biscuit cutter, and a doughnut cutter with a whole in the middle. Both should be 2 1/2" diameter. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Tea Time Scones & Clotted Cream Delicious crumbly scones with thick, tangy clotted cream—the basis for the English "cream tea".
Clotted cream Preheat oven to 425. In a large bowl, combine first 4 ingredients. Cut butter into mix until it resembles coarse meal. Reserve 2 T cream and add the remaining cream and berries to flour mix, stirring with a fork until a stiff dough forms. On a floured surface, knead dough 5 or 6 times, roll into an 8” round and cut into 12 wedges. Place wedges on a greased baking sheet, pierce top with a fork and brush with reserved cream and sprinkle with extra sugar. Bake for 15-18 minutes. Serve with clotted cream, using any of our 3 recipes below. (Also see sidebar) a) Pour cream in a double boiler over simmering water. Cook, uncovered, till it reduces almost by half and reaches the consistency of ricotta cheese. It will have a golden skin on top. Pour into a bowl (skin and all), set stand at room temperature for 2-3 hours, then cover and place in refrigerator overnight, or longer. When ready to use, stir in the skin, and pour into a bowl. Serve with scones...or just eat it with a spoon. 2. Clotted Cream Pour cream in a bowl, add vanilla and caster. Whip cream till it holds stiff peaks, then gently mix in sour cream. Pour into a small serving bowl and serve with scones. 3. Clotted Cream Pour cream into a bowl, add vanilla and caster. Whip cream till it holds stipp peaks, then gently mix in mascarpone. Pour into a small bowl and serve with scones.
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Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Tea Time Scottish Shortcakes Easy to buy, but better to make. Buttery, crunchy short-bread cookies. 1 stick butter Preheat oven to 350. Mix sugar and butter with beater. Gradually add flour, then egg yolk. Press dough into 9 x 13 pan. Cut small squares with knife. Prick each squire twice with fork. Bake for 25-30 minutes. Allow to cool for 5 minutes, then re-cut squares and remove from pan while still warm. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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