Perfect Teatime Treats
It’s official. Few things beat a good cuppa and a sweet treat at teatime. Whether it’s English breakfast or good old Rooibos, delicious goodies always go down well with a cup of tea made just the way you like it.
We’ve taken two classic teatime greats and put a spin on them. Why? Well, because they’re even more mouthwatering with our adaptations and because we can!
Feast your eyes on these two perfect teatime treats. That’s from us, but we’d love to hear your take on the matter.
If you remember those oat biscuits or crunchies that your granny used to make, this recipe takes them up a notch. It’s a sure way to add a little “wow” factor to a teatime staple. Use both white and milk chocolate to create an impressive swirled effect, or do half and half. You might just have a little trouble deciding which one you like best. Although, the white chocolate ones are a match made in heaven alongside a cup of Rooibos…
- 125g Butter, plus extra for greasing
- 125g Self-raising flour
- 125g Brown sugar
- 125g quick-cooking oats
- ½ Teaspoon bicarbonate of soda
- 1 Tablespoon Golden syrup
- 125g Chocolate (melted)
Preheat the oven to 180°C and lightly grease two baking sheets. In a large bowl, mix together the flour, sugar, oats and bicarbonate of Set it aside. In a small saucepan, melt the butter and golden syrup over medium heat. Add this to the dry mixture and combine. Divide the mixture into 16 lots and squeeze each portion into a ball. Arrange this on the baking sheets, being careful to space them well apart, and squash them down a little. Bake them for 15-18 minutes, or until golden. Remove them from the oven and leave to cool for a few minutes on the trays, before transferring them to a wire rack to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water. Using a pastry brush, paint the biscuit with a different colour of chocolate on each side. You could also choose to drizzle lashings of chocolate over each biscuit. Transfer the biscuits onto a wire rack and allow them to set before serving.
Banana Bread with Chocolate Drizzle
Ah, the humble banana bread. It’s been teatime’s essential for as long as anyone can remember. Some might say it’s a little old fashioned but it really is one of our favourites. By adding a sinfully delicious chocolate drizzle before topping it off with some sliced banana, this loaf is a modern take on an old school classic. If you’re a little nutty like we are, add some chopped pecans on top as well!
- 125g Butter
- 175g Brown sugar
- 3 Ripe bananas
- 2 Medium eggs (separated)
- 225g Self-raising flour (sieved)
- 80g Pecan nuts (chopped)
- 1 Tablespoon Cocoa
For the Drizzle:
- 100g White chocolate
- Extra Banana
1.Beat the butter and sugar until smooth
2.Separate the egg yolks from the egg whites
3.Mix in the egg yolks, one at a time and once smooth, fold in the flour and pecan nuts
4.Whip the egg whites until stiff and fold into the mixture
5.Place 100 ml of the mixture in a separate bowl and mix with the cocoa
6.Add the mashed bananas to the light mix with no cocoa and gently mix in
7.Pour the light batter into a greased and lined loaf tin
8.Pour the dark cocoa batter over the light mixture and create a marbled effect using a spoon. Do not mix in
9.Bake in oven preheated to 170 °C for 1 – 1 ¼ hours. Insert a skewer into the middle to check if it is done 10.Decorate the top once cooled by drizzling with melted white chocolate and sliced banana
Do you have a favourite teatime treat, or have you adapted a classic with your own unique twist? Please tell us below, we’d love to know your secrets!