Prep
40 minsBake
25 minsServes
12Difficulty
Medium About
Legend has it that Maids of Honour were Henry's the VIII favourite treats. The king came across Anne Boleyn and her Maids of Honour eating the tarts. After tasting one, he was so delighted with its melt-in-the-mouth sensation that he confiscated the recipe and demanded it be kept secret in a locked iron box. Once you've tried one, you will understand why he didn't want to share! We've added a little redcurrant jam at the bottom for a zingy flavour twist.
Preheat the oven to 180C (160C fan).
Roll the pastry out to 2mm (slightly thinner than a pound coin), then cut out 12 rounds (using a biscuit cutter) and line them in a 12 hole non-stick patty tin. Place in the fridge while you prepare the filling.
In a medium mixing bowl, beat together the butter and Tate & Lyle Caster Sugar until pale and fluffy. Add the egg, flour, ground almonds, nutmeg, cinnamon and lemon zest followed by the curd cheese. Mix until combined.
Spoon 1/2 tsp of redcurrant jam into each tart case, then top it up with the curd cheese mixture (about 1 tbsp).
Bake for 25 minutes or until golden brown and puffed up on top. Transfer to a cooling rack to cool down. Dust lightly with icing sugar and enjoy!
Ingredients – 11 items
1
Puff pastry
Sheet ready-rolled
Unsalted butter, softened
Tate & Lyle Caster Sugar
Large eggs
Lightly beaten
All purpose flour
Almonds
Ground
Nutmeg
Ground
Cinnamon powder
Lemons, zested
Cheese curd
Jam
Of your choice
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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