The Simple Things - 04.2020

There are many brands of chamomile

infusion, and you can even create

your own with dried chamomile

flowers. Whether you go for bag

or a loose-leaf tea, these buttery,

vanilla-speckled cookies go well.

Makes 20-

2 vanilla pods

200g soft butter

100g caster sugar, plus extra

for dusting

300g plain flour

1 Preheat the oven to 180C/

160C/Gas 4.

2 Split the vanilla pods lengthwise

and scrape out the seeds. Cream

the butter, caster sugar and vanilla

seeds until smooth, then stir in the

flour until fully combined.

3 Break off pieces of dough about the

size of a walnut and roll each one into

a ball. Place on lined baking sheets,

leaving a little gap between each to

allow for slight spreading. Push the

tines of a fork into the dough to

flatten it slightly and bake for about

10–13 mins, until golden and firm.

4 Dust with caster sugar and

transfer to a wire rack to cool.

TRADITIONS

»

For one pot of tea

Use 2 tsp dried chamomile flowers

and infuse for 5 mins.

CHAMOMILE FLOWER

TEA WITH VANILLA

BUTTER COOKIES

ORANGE PEKOE TEA

AND FAT RASCALS

Despite the name, orange pekoe

doesn’t actually contain any orange,

rather it’s a term used to describe a

category of black teas, which mostly

come from India and Sri Lanka. Fat

rascals meanwhile, are similar to rock

cakes, originate from Yorkshire and

are best served warm with butter

and a good brew.

Serves 6

150g, plus 2 tbsp, plain flour

150g, plus 2 tbsp, self-raising flour

1 tsp baking powder

130g butter, cubed

90g caster sugar

Grated zest of 1 orange

Grated zest of 1 lemon

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

150g mixed dried fruit

1 egg, beaten

50ml milk

1 egg yolk

A pinch of salt

Glacé cherries and blanched

almonds, to decorate

1 Preheat the oven to 200C/

180C/Gas 6.

2 Sift both flours and the baking

powder into a large bowl. Add the

butter and rub into the flour until the

mixture resembles fine breadcrumbs.

3 Add the sugar, orange and lemon

zests, spices and dried fruit and mix.

4 Add the beaten egg and enough

milk to bring the mix together to form

a soft dough. Shape into six saucer-

sized rounds, about 2cm deep.

5 Mix the egg yolk, 1 tbsp water

and salt together to make a glaze

and brush over the fat rascals, then

decorate with the glacé cherries

and blanched almonds.

6 Transfer to a non-stick baking

sheet and bake for 15-20 mins,

or until golden brown.

Use 3-4 tsp orange pekoe tea

and brew for 4 mins. Sweeten

with sugar or honey and add

milk, if desired.

For one pot of tea

There are many brands of chamomile

infusion, and you can even create

your own with dried chamomile

flowers. Whether you go for bag

or a loose-leaf tea, these buttery,

vanilla-speckled cookies go well.

Makes 20-

2 vanilla pods

200g soft butter

100g caster sugar, plus extra

for dusting

300g plain flour

1 Preheat the oven to 180C/

160C/Gas 4.

2 Split the vanilla pods lengthwise

and scrape out the seeds. Cream

the butter, caster sugar and vanilla

seeds until smooth, then stir in the

flour until fully combined.

3 Break off pieces of dough about the

size of a walnut and roll each one into

a ball. Place on lined baking sheets,

leaving a little gap between each to

allow for slight spreading. Push the

tines of a fork into the dough to

flatten it slightly and bake for about

10–13 mins, until golden and firm.

4 Dust with caster sugar and

transfer to a wire rack to cool.

TRADITIONS

»

For one pot of tea

Use 2 tsp dried chamomile flowers

and infuse for 5 mins.

CHAMOMILE FLOWER

TEA WITH VANILLA

BUTTER COOKIES

ORANGE PEKOE TEA

AND FAT RASCALS

Despite the name, orange pekoe

doesn’t actually contain any orange,

rather it’s a term used to describe a

category of black teas, which mostly

come from India and Sri Lanka. Fat

rascals meanwhile, are similar to rock

cakes, originate from Yorkshire and

are best served warm with butter

and a good brew.

Serves 6

150g, plus 2 tbsp, plain flour

150g, plus 2 tbsp, self-raising flour

1 tsp baking powder

130g butter, cubed

90g caster sugar

Grated zest of 1 orange

Grated zest of 1 lemon

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

150g mixed dried fruit

1 egg, beaten

50ml milk

1 egg yolk

A pinch of salt

Glacé cherries and blanched

almonds, to decorate

1 Preheat the oven to 200C/

180C/Gas 6.

2 Sift both flours and the baking

powder into a large bowl. Add the

butter and rub into the flour until the

mixture resembles fine breadcrumbs.

3 Add the sugar, orange and lemon

zests, spices and dried fruit and mix.

4 Add the beaten egg and enough

milk to bring the mix together to form

a soft dough. Shape into six saucer-

sized rounds, about 2cm deep.

5 Mix the egg yolk, 1 tbsp water

and salt together to make a glaze

and brush over the fat rascals, then

decorate with the glacé cherries

and blanched almonds.

6 Transfer to a non-stick baking

sheet and bake for 15-20 mins,

or until golden brown.

Use 3-4 tsp orange pekoe tea
and brew for 4 mins. Sweeten
with sugar or honey and add
milk, if desired.

For one pot of tea