Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Showing posts sorted by date for query Scones. Sort by relevance Show all posts
More often than not, now we are both retired . . . we have our big meal at noon. Dinner. That means that we aren't really all that hungry later on in the day. Todd calls it supper . . . a light meal which consists of not a lot really . . . maybe some toast and cheese, or bread and jam . . . or . . .
One of the things I love most over here are Cream Teas, and of course when you think of a cream tea you must think of a scone. That delicious light bun thing that closely resembles the baking powder biscuits (not to be confused with a cookie) from back home in appearance, but is nothing like them at all in taste or texture.
I had my first cream tea when my husband and I were on holiday down in Devon. They brought the tea to our table in a lovely porcelain pot on a tray along with some dainty china cups and a plate full of lovely light scones, and bowls of red berry preserves and lucious clotted cream. I was hooked from first bite. I had never tasted anything so lovely in my life. (You don't have to have regular tea. You can get herbal blends also, which is nice. We don't drink regular tea.)
It was a little cool today and so Todd wanted me to make him some soup for lunch. I didn't do anything special, just opened a couple of tins of Bean and Bacon Soup. He loves that kind.
Today I baked Todd's favourite Jam Filled Scones. You know we love jam in this house . . . I make no secret of it, and I always have lots of it in the cupboard and refrigerator. I have several varieties that I prefer over others . . . Strawberry being my top favourite, followed closely by seedless raspberry and Blueberry. Cherry jam is also a real love of mine.
I am a lover of quick breads . . . scones, tea loaves, baking powder biscuits, muffins, corn bread, etc. I just love them. One of the reasons I love them is because they are quick to put together and they freeze really well. If you are making a pot of soup, it really isn't much extra work to put together a savoury muffin or quick bread to go along with it, and they realy turn a simple meal into something very special.
Tinned salmon is something which I have in the cupboard all the time. If you always keep a few things in the larder, like tinned salmon and tuna, you always have the makings of a tasty meal. Be it sandwiches for lunch, or a delicious casserole for supper. Tinned fish always comes in really handy.
We're very lucky in that we grow all of our own soft fruits in our back garden. I freeze what we can't manage to eat fresh so that we can enjoy them in the colder months. A little taste of summer . . . it's quite heady . . .
I think Bacon has to be high on the list of just about everyone's favourite foods, don't you? I know we love the stuff. I have often thought I would like to stop eating meat altogether . . . but I could never give up bacon or a good steak. Those two things are heaven to me.
"Nothing is quite as intoxicating as the smell of bacon frying . . . "
~James Beard
I baked what is possibly the most delicious Banana Bread I have ever baked yesterday, and that is saying a lot. I've baked many Banana Breads in my life time and I have my favourites but I think this recipe just kicked the lot to the curb and took their place! A bold statement indeed!
(The kitchen in my doll house)
Moving onto the second part of my collection of recipes which you should know by heart. I know that a lot of us already know these things off by heart and indeed have our own ways of doing most things, but the beginning cook might not know these things and I felt this could be an invaluable resource for them.
Whilst may of us older guys and gals probably learned these things from our mum's and grandmum's . . . the art of cooking from scratch seems to be disappearing these days. People do rely a lot on convenience foods. Heck you can even buy frozen mashed potatoes today, which is surely a lot better tasting than dried potato flakes . . . but when mashed potatoes are so easy to make . . . why not make your own.
I know . . . for the working mum, frozen might be more convenient and I can't say that I blame them for using them . . . but if you are so inclined and have the time to want to do things from scratch, these are the recipes you should know by heart. You can find Part one here.
There is nothing nicer on a plate then a perfect pile of soft, creamy
and fluffy mashed potatoes. They go so well with many dishes and are
the perfect holder to cradle lashings of delicious gravy.
They
are not as hard to make as some people would suppose. Simple and
straightforward, as long as you follow a few simple rules.
- use the proper potato. You want a floury type of potato, that is to say one that breaks down well once cooked. You do not want a waxy type of potato, or one that holds it's shape well when cooked. Some great examples of floury potatoes are Maris Piper, Estima, King Edward or Desiree (In North America use a Russet, Idaho or baking potato)
- Do not make the mistake of not cooking the potatoes long enough. Better to err on the side of overcooking than undercooking. You cannot mash a hard lump no matter how hard you try!
- Never add cold butter or milk to cooked potatoes. Always use room temperature or melted butter and gently warmed milk or cream
- Add any liquid to the cooked potatoes slowly. Some days you may need more, some days you may need less. How much can only be determined by adding it slowly.
*Perfect Mashed Potatoes*
Serves 4 to 6
Printable Recipe
Simple and perfect!
2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
4 ounces unsalted butter (1/2 cup, or one stick)
4 fluid ounces of single cream or full fat milk (1/2 cup) gently warmed
fine seasalt, freshly ground pepper and freshly grated nutmeg
Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover. Bring to the boil and cook for 20 to 25 minutes until fork tender. Drain well in a colander and then return them to the hot pot. Cover with the lid and give them a good shake, which will help to break them up. Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency. Season to taste with salt, pepper and nutmeg. The potatoes should be light, fluffy, creamy and ready to eat.
Note - I often use my electric handwhisk to mash the potatoes. This helps to insure a smooth mixture without lumps. I also have a potato ricer, which does a fabulous lump free job.
Cream Sauce, or Bechamel (which is the French name for basically the same thing) is the most basic of sauces and the basis for many other sauces such as cheese sauce, mornay sauce, lemon sauce etc. Once you have mastered a good cream sauce you are free to explore the many other options available. I often make it and add cooked baby peas to it and serve it ladled over cooked fish. It's the basis for macaroni and cheese, and many other delicious dishes, and very easy to make. These are the quantities for one cup of sauce, to make more just multiply the ingedients. I normally would not more than double it.
*White Sauce or Bechamel Sauce*
Makes 225ml or one cup
Makes 225ml or one cup
A good bechamel is the basis for many dishes
such as souffles, or macaroni and cheese. The foolproof way to achieve a
perfectly smooth sauce is to have the milk hot when you add it to the
butter and flour. It uses an extra pot, but perfection is perfection.
salt
freshly ground black pepper
Mornay
Sauce - Add 2 TBS of grated Parmesan Cheese and 2 TBS of grated Swiss
cheese during the last two minutes of cooking. Stur until blended.
Just before removing from the heat, beat 2 TBS of the sauce into 1
lightly beaten egg yolk. Stir the yolk/sauce mixture back into the
sauce and add 2 TBS butter. Continue to cook, stirring, for one
minute longer.
There is nothing nicer than a nice plate of warm biscuits, North American Style (similar to scones) resh from the oven and just waiting for you to spread them with a pat of cold butter and a drizzle of honey.
These are one of the most basic of the quick breads and I have never known anyone to turn a well made biscuit down. The important thing to remember about biscuits is to use a light touch with them. Over working them toughens them.
Pat them out gently and cut them out with a sharp cutter, using a very sharp quick straight up and down motion and your biscuits will always be perfect!
*Baking Powder Biscuits*
Makes 16
Printable Recipe
Golden brown and crusty outside, meltingly tender inside.
2 cups flour
1/2 tsp salt
4 tsp baking powder
1 TBS sugar
1/2 cup vegetable shortening
2/3 cup of milk
Preheat the oven to 220*C/425*F/ gas mark 6. Grease two 8 inch cake tins. Set aside.
Whisk
the flour, salt, baking powder and sugar together in a bowl. Drop in
the shortening and cut it into the flour mixture with two knives or a
pastry blender until the mixture resembles coarse crumbs. Add the milk
all at once and stur just until the dough forms a ball around the fork.
Turn out onto a lightly floured board and knead about 14 times. Pat
out to 1/2 inch thickness. Stamp out rounds with a 2 inch biscuit
cutter, giving it a sharp tap straight down and up again. Do not
twist. Place touching each other in the cake pans and bake for 15 to 20
minutes.
If you like biscuits with crusty edges all around, place them 1 inch apart on a baking sheet to bake instead.
The
amount of milk you use will determine how thick these pancakes will
be. Start off with the smaller amount which is suggested and add more
only if the batter seems too thick.
I try to have all of my ingredients
at room temperature before starting and as with most quick breads, take
care not to over beat. A few lumps are quite acceptable.
You can
make lighter, fluffier pancakes by separating the egg yolk and white,
adding the yolk with the milk, and then beating the white until stiff
and folding it in last of all. Serve with maple syrup or honey.
120 to 150ml of milk (1/2 to 3/4 cup)Variations:
There is no more welcome or finer dessert cake than the traditional sponge cake, or Victoria Sponge as it is lovingly called over here in the UK. It needs no more adornment than a dusting over the top with some confectioner's/Icing sugar and a filling of butter cream and jam. Using equal amounts of butter, sugar, eggs and flour, it is the simplest of cakes, and yet also the tastiest.
*Traditional Victoria Sandwich Cake*
Makes one 7 inch cake
Printable Recipe
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! Don't be tempted to use all butter. This is one recipe that is better for the use of a mixture of butter and margarine.
3 ounces of butter, softened (6 TBS)
3 ounces soft margarine (6 TBS)
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces self raising flour (a scant 1 1/2 cups)
To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top
Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.
Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.
I will be back tomorrow with a new and fresh recipe. I hope you have enjoyed these tried and true recipes and that you have found them useful. It's a start at any rate!
As soon as October rolls around I hunker down and start to crave my autumn favourites . . . apple pies, and pots of homemade soup . . . and pumpkin. Pumpkin anything, but most especially these delicious Pumpkin Pie Muffins!
I am a huge fan of quick breads . . . muffins, loaves . . . scones, biscuits. Scones and biscuits are really quite similar. The basic ingredients are essentially the same . . . flour, butter or shortening, milk or cream, leavening, and a bit of salt and possibly sugar.
The method of preparation, too, is pretty similar . . . you sift the dry ingredients, cut in the fat, and add the liquid. As with biscuits, the scone dough is rolled and cut into shapes.
I guess the main difference is in texture. Generally speaking, Scones are crumbly and biscuits are flaky!
I think another difference lies in the type of fat which is used, and in how you incorporate it. Traditionally in biscuits the fat is cut in with a pastry blender and in scones it is rubbed in with the fingertips.
In a scone, more often than not you will use butter and in
a biscuit . . . vegetable fat of some sort, but that is not always the
case . . . and too, scones tend to be more on the sweet side than the
savoury.
These flaky savoury breads I am showing you here today are called biscuits . . . but they use butter instead of vegetable oil and the fat is rubbed into the flour mixture, instead of cut into it with a pastry blender . . .
So in those respects they are more like scones . . . but
they are not sweet in the least. These are also a bit sturdier and flakier than a
scone . . .
Which is not to say that they are heavy, because they are not heavy in the least.
These are delightfully light and filled with lovely layers .
. . flaky buttery layers . . . with pockets oozing with rich soft goats cheese . . .
and lovely little flecks of oniony chives. These go wonderfully with soups and stews . . . with sliced meats and cheeses. Heck they would even be fabulous with bacon and eggs for breakfast.
We enjoyed them today with hot mugs of soup. They went down a real treat. I had halved the recipe because I did not have enough goats cheese to do a full recipe.
I forgot to pick some up when I did my shopping yesterday . . . but happily they turned out just beautifully, despite halving the recipe. Flaky. Rich. Savoury. Moreish.
*Flaky Goat Cheese and Chive Biscuits*
Makes 16 2-inch square biscuits 
Preheat the oven to 220*C/425*F/ gas mark 7.
Sift the flour, baking powder and soda into a bowl. Whisk in the salt, pepper and parmesan cheese. Drop in the butter. Work it into the flour mixture using your fingertips or a pastry blender, until you have the butter about half incorporated and half pea sized bits remaining.
Stir in the chives and crumble in half of the goats cheese. Add the
buttermilk a bit at a time, stirring it in with a fork, until the dough
just begins to clump together and there are no dry floury bits
remaining. You may need all of the buttermilk, or less, or more,
depending on your flour and the day. Gently knead in the bowl a few
times to form a ball.
Mentally divide the dough in quarters lengthwise.
Crumble 2/3 of the remaining goats cheese into the centre two quarters.
Fold the outer two quarters over to meet in the centre from the short
edges. Turn the dough so that the short side is facing you.
Sprinkle
the remaining goats cheese down one half of this and fold the other half
over to enclose, like a book. Pat out gently to flatten slightly and
then roll it up into a loose spiral beginning at the narrow end. Pat
the dough out into an 8 inch square that is about 3/4 inch thick.
Trim
the edges with a sharp knife and then using a straight up and down cut
with a sharp knife, cut into 16 2-inch squares. Place them onto a
baking sheet which is lined with baking paper, leaving several inches in
between each.
Bake for 15 to 18 minutes until they are well risen and golden brown. Allow to cool for five to ten minutes prior to indulging. Best on the day they are baked, but these will keep at room temperature for several days. Reheat in the oven for a few minutes to crisp up.
Note - You can successfully cut the recipe in half and it works fine. Also you can freeze the biscuits prior to baking for use at another time. Freeze solid on the baking sheet and then pack into zip lock bags to bake off when you like. Partially thaw prior to baking.
One of our favourite things to eat here in the UK at this time of year are blackberries and they are pretty much free for the asking, as they grow wild in the hedgerows all across the country. They are quite prolific and need little or no care really, which is probably why they can be found in such abundance. They can be somewhat of a nuisance to home gardeners whose aim is to have a very manicured garden, as they do have a habit of popping up in the most diverse of places, their canes travelling beneath the ground. I, for one, don't really mind. We love blackberries and cannot get enough of them when they are at their best, eating them fresh as often as possible . . . and I try to freeze as many as I can as well, for winter time treats. We grown our own in our garden . . . well, I say that. We actually planted tayberries, but they've become blackberries for the most part. The blackberries which grow in the hedgerow bordering our property have taken over somewhat and intermingled with them, so what we have now is a happy mixture of them both.
I usually like to bake something scrummy for our weekend breakfasts. A breakfast cake of some sort, scones . . . tea loaves, muffins. What I bake depends totally on what I have to hand and what kind of a mood I am in. This week I had some bananas that needed using and so I decided to bake these delicious Banana, Coconut and Macadamia Nut Muffins!
During the week, I like to keep suppers pretty much on the simple side. Mind you, if I am honest, I like to keep suppers pretty much on the simple side anyways.
I had way more than enough of complicated when I was working as a chef, more than enough to last a lifetime
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
Delicious and simple works for me!
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
That's why I just adore recipes like this one I am showing you here today. It's super simple, quick and easy . . . and delicious on top of it all.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
With two large single boneless, skinless chicken breasts you can feed a family of four heartily and nobody will feel hard done by in the least!
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
Especially if you serve it up with some hot biscuits/scones. (I'll pop my mum's recipe down below. They're the best!) That's what we love to have with it. I guarantee everybody will be happy!
And that my friends, makes me happy. ☺
And that my friends, makes me happy. ☺
*Creamy Chicken Noodle Skillet*
Serves 4
A delicious stove top casserole which is a real family pleaser! NO heating of the oven means the kitchen stays cool! Serve with fresh biscuits for a fabulous family style supper. Serves 4
450ml of chicken broth (2 cups)
1 tin of condensed cream of chicken soup
1 soup can of milk
1 TBS dried parsley flakes
1 tsp dried thyme
1 tsp garlic powder
1/2 pound flat noodles, broken if long
a handful of frozen petit pois
180g of grated strong cheddar cheese, divided (1 1/2 cups)
chopped fresh parsley to garnish
Heat the oil in a large deep skillet. Add the chopped vegetables. Cook, stirring, without browning over medium high heat until they beging to tenderize. Add the chicken. Season with some salt and black pepper.
Cook, stirring over medium heat, until the chicken is no longer pink, but don't allow it to brown. Add the chicken broth, soup, milk, parsley flakes, thyme, garlic powder and noodles. Stir well together. Bring to the boil, then reduce to low and allow to simmeror 20 to 25 minutes, stirring every five minutes or so to help keep the pasta from sticking together.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
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Generally speaking at the weekend I like to bake the Toddster a delicious teatime treat. Something that I know he will enjoy and that I wouldn't normally bake for him. He's very fond of scones . . . the problem is so am I. What to do about that?? I don't know. I bake em anyways, even if they do get in my mouth.
This is a simple recipe, using ordinary things and my most favourite ingredient of all fresh blueberries. So good for you with their vitamins and anti-oxidents! Once the dough is made for these you just pat it into a round, place it on the baking sheet and then cut it into wedges, pushing them apart gently for baking. So good.
They bake like a dream and there is no faffing about with cutting them into rounds etc, all the dough gets used up, so there's no waste. No tough scones from having to re-roll and cut, etc.
These puff up really nicely, and are stogged full of lovely coconut and lime flavours which go really well with the blueberries.
These are beautiful served with a nice cuppa and some blueberry jam . . . but lemon curd is my chosen poison, and I eat it whenever I can. I know . . . I'm repeating myself here, but blueberries and lemon are such perfect partners!
Just look at that crisp coconut and sugar gilding the top of these delicious bakes! So good!
And all those blueberries. So tasty! Nice. Nice.
The delicate crunch of coconut and sugar, the sweetness of blueberries, the tang of lime. What's not to like about these??
*Coconut, Lime and Blueberry Scones*
These were the perfect excuse to crack open this new tea from Tetley . . . Biscuit flavoured Tea. I don't drink tea myself, but I did have a good whiff of this and it definitely smelled a lot like a biscuit. Very sweet and vanilla-ee biscuit-ee . . . I have a friend who does drink tea and she had a cup and declared it gorgeous. Who am I to quibble.
Want to enjoy one of life’s simple pleasures of biscuit-tea dunking but without the calorie concerns or biscuit crumbs left floating in your cup? Well look no further. One of the UK’s most famous tea brands is launching the first-ever biscuit flavoured tea. Those clever Tea Folk at Tetley have devised a new brew that not only tastes like your favourite biscuit but it’s also been created to save you having to do any dunking at all.
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Makes 8
These
are delightfully full of the lovely flavours of lime and coconut, not
to mention sweet blueberries. I call dips on the big one!
225g self raising flour (1 1/2 cups plus 2 TBS)
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
1 TBS caster sugar
50g of chilled butter (3 1/2 TBS, scant 1/4 cup)
the finely grated zest and juice of one lime
75g fresh blueberries (about 1/2 cup)
25g dessicated coconut (scant cup)
3 TBS tinned milk or cream
4 TBS milk
plain flour for dusting
to finish:
1 medium egg yolk beaten with a drop of water
1 TBS dessicated coconut
1 TBS granulated sugar
Preheat the oven to 200*C/400*F/ gas mark 6. LIne a baking tray with baking paper. Set aside.
Sift
the flour into a bowl along with the cream of tartar, soda and a pinch
of salt. Cut the butter into small cubes and drop it into the flour
mixture. Rub it into the dry ingredients, using your fingertips until
it resembles fine bread crumbs. Stir in the coconut, lime zest and
blueberries.
Whisk together the milks and
juice of the lime. Pour this into the flour mixture and stir with a
round bladed knife just to combine. Tip out onto a lightly floured
surface and knead lightly, just to bring the dough together. Shape
into an 8 inch round about 1 1/2 inch thick. Place onto the baking
tray. Brush the top with the egg yolk. Mix the coconut and sugar for
the finishing together and sprinkle over the top. Using a very sharp
knife, cut into 8 wedges. Gently push apart on the baking sheet,
leaving space between each.
Bake for 14 to 16
minutes until risen and golden brown. Serve warm and split along with
some blueberry jam or lemon curd and cream (If desired) Delicious!
These were the perfect excuse to crack open this new tea from Tetley . . . Biscuit flavoured Tea. I don't drink tea myself, but I did have a good whiff of this and it definitely smelled a lot like a biscuit. Very sweet and vanilla-ee biscuit-ee . . . I have a friend who does drink tea and she had a cup and declared it gorgeous. Who am I to quibble.
Want to enjoy one of life’s simple pleasures of biscuit-tea dunking but without the calorie concerns or biscuit crumbs left floating in your cup? Well look no further. One of the UK’s most famous tea brands is launching the first-ever biscuit flavoured tea. Those clever Tea Folk at Tetley have devised a new brew that not only tastes like your favourite biscuit but it’s also been created to save you having to do any dunking at all.
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Well let’s look at the stats!
- The team at Tetley believes that as many as three quarters of their tea drinkers enjoy a biscuit with their brew
- There are 36 million cups of Tetley drunk every day
- So that’s 27 million biscuits dunked per day
- There are 54 calories in the average biscuit
- So without the need for that cheeky biscuit, the new Tetley Biscuit Flavoured Tea provides a saving of 1.4 billion calories
- That’s enough calories to run 561,000 London marathons!
And what if we focus just on the crumbs?
- Based on 36 million cups of Tetley drunk a day and 27 million biscuits a day dunked
- And if the average biscuit is dunked three times and drops 8 crumbs per dunk
- That’s 216 million crumbs saved a day through no dunking
- And if the average crumb is 2 mm big, that’s enough crumbs, if put on top of each other, to reach the height of 50 Mount Everests
- Now that’s lot of crumbs saved from being lost at the bottom of a cup of tea
Surely those stats alone are worth giving up the dunks for?
Tetley Marketing Director, Amy Holdsworth said: "We know that the average Tetley drinker loves dunkin' a nice biscuit in their cuppa. That's why we came up with the idea of combining the two. Who doesn't like their life to be that little bit easier?
Who indeed?
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