High Tea Recipes -

High Tea Recipes

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Cucumber Sandwiches

Ingredients:

  • 8 slices of white sandwich bread
  • Butter, softened
  • ½ a cucumber, peeled and thinly sliced
  • Mayonnaise
  • 1 tablespoon of chives, finely chopped
  • 1 teaspoon of yellow mustard
  • Salt and ground black pepper to taste

Method:

  1. Spread a thin layer of butter on one side of each slice of bread.
  2. In a small bowl, mix together 4 tablespoons of mayonnaise, the chives, 1 teaspoon of mustard and salt and pepper.
  3. Spread a thin layer of the mayonnaise mix over 4 slices of bread before placing a single layer of cucumber slices on top of each slice.
  4. Top with the remaining slices of buttered bread and cut off the crusts. Cut each sandwich into three fingers and arrange them onto your tiered serving tray.

Chocolate Biscuits

Ingredients:

  • 400g ready to roll puff pastry
  • 5 tablespoons of chocolate spread
  • 1½ tablespoons of roasted hazelnuts, chopped
  • 1 egg, beaten

Method:

  1. Unroll the puff pastry and flatten until it reaches your desired thickness. Spread the chocolate spread across the entire surface, right to the edges, and sprinkle over the chopped hazelnuts.
  2. Start with one corner and roll the pastry to the middle. Go to the opposite corner and roll it until the two rolls meet in middle.
  3. Place the roll onto a baking tray, lined with baking paper, and lightly brush it with the egg mix.
  4. Place the roll into the freezer for 15 minutes until it has chilled and firmed. While the roll is in the freezer, preheat your oven to 220°C.
  5. Using a serrated knife, cut the roll into thin slices (roughly 1 – 2 cm). Place each slice onto your prepared baking tray, spaced evenly apart.
  6. Bake for 10 – 15minutes until golden before transferring the slices to a cooling rack.

*This recipe makes 15 – 18 biscuits depending on the thickness.

Buttermilk Scones

Ingredients:

  • 2 ½ cups of self-raising flour
  • 2 tablespoons of caster sugar
  • 60g of butter, chopped
  • 1 cup of buttermilk

Method:

  1. Preheat your oven to 180°C and line a flat baking tray with baking paper.
  2. In a large bowl, sift the flour and add in the sugar and butter. Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs.
  3. Add in the buttermilk. Using a butter knife, stir the buttermilk into the breadcrumbs until dough starts to form.
  4. Gently press the remaining dough together until it forms a ball. Place the dough onto a floured surface and gently press or roll it out until it is 2½ – 3 cm thick.
  5. Using a cookie cutter or glass, cut rounds out and place them 1 cm apart on the baking tray.
  6. Brush the tops with a touch of milk before placing them into the oven to bake for 15 – 20 minutes or until light and golden.
  7. Allow the scones to cool before serving with freshly whipped cream and strawberry jam.

Tips:

*Scones are best eaten the day they are made.

*Tap the top of the scone before removing from the oven. If it sounds hollow, then you know they are ready.