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Is there anything better than a cup of tea? (whenever I say ‘cup of tea’ it’s always in an Eliza Doolittle voice – cuppatea). Yes, resolutely there is. Cup of tea and a little something something on the side. Be it cake or tart or biscuits, the pairing it’s guaranteed to soothe the soul.
These little Viennese swirl biscuits are perfect with a cup of tea. They are quite similar to shortbread but lighter and crumblier – they simply melt in the mouth. They are quite delicate so you need to handle them gently (though eating any broken ones is simply a baker’s perk!). The real trick is for the dough to be firm enough to hold its shape but soft enough to pipe – the secret is using very soft (but not melting) butter. They can be eaten plain, dipped in melted chocolate or sandwiched with buttercream or jam. Serve them with a cup of tea (or several).
Speaking on tea… I recently received a selection of Bistro-Tea TeaPods to try. These innovative and very nicely designed ‘pods’ come in 11 different blends – from English Breakfast to Herbs n’Honey using Fair Trade Sri Lankan teas. They are all delicious (my sample pack was used up in no time at all) and the pods can be used more than once – especially the herbal ones.
Bistro-Tea are running a competition to win a year’s supply of TeaPods (worth just over £175) – that’s over 365 pods so you can infuse to your heart’s content. To be in with a chance of winning visit the website and answer a simple question. Please note that other blogs will be linking to this competition. The competition closes on April 30th. UK only.
250g | 8.8oz | 2 sticks + 2 tbsp softened, good quality, unsalted butter
250g | 8.8oz plain (all purpose) flour
60g | 1/2 cup icing (confectioners) sugar
40g | 1.4oz cornflour (cornstarch)
1 tsp vanilla extract
1/2 tsp English Breakfast (black) tea, very finely ground
Seedless raspberry jam
Icing (confectioners) sugar to dust
- Preheat the oven to 190C | 375F.
- Sift all the dry ingredients together then add to the bowl of a stand mixer.
- Add the softened butter and vanilla extract (and seeds if using) and beat for a few minutes using the paddle attachment. Start on lowest speed setting and increase the speed once the dough comes together.
- Put the dough in a large piping bag fitted with a large open star nozzle. Pipe the biscuits on a tray lined with baking paper. I piped mine quite large as I simply could not get them any smaller
- Bake for 12-15 minutes then carefully transfer to a wire rack to cool completely.
- Sandwich together with a little softened seedless raspberry jam dust with a little icing sugar.