Prep
45 minsBake
15 minsServes
8Difficulty
Medium About
A classic tea time treat has to be shortbreads, but this summer berry shortbread with a fruity, sweet-spiced hint makes a divine delight at a summer garden party.
Cream the butter and Tate & Lyle Demerara Sugar together in a bowl, then gradually add the flour, semolina or ground rice and salt, mix and then lightly bring the mixture together with your hand.
Turn the dough out on to a floured surface, knead lightly and then wrap in cling film and chill for 30 minutes.
Preheat the oven to 170°C/Fan 150°C, 325°F, Gas 3.
Roll the shortbread dough out thinly to about 3mm (⅛”) on a lightly floured surface and stamp out rounds with the cutter, rerolling to get 24 circles. Place on the baking trays, leaving a space between each and sprinkle all over with the Tate & Lyle Demerara Sugar.
TOP TIP
You will also need a 8cm (3¼”) round cutter and 4 baking trays lined with parchment paper.
Bake on the top and middle shelves of the oven for 15-16 minutes or until very pale golden, swapping the trays over halfway through. Cool a little then carefully lift off to a wire rack to cool completely. Arrange a shortbread on 8 plates.
Lightly whip the cream until starting to thicken, then add the elderflower cordial and whisk again until soft peaks form. Divide half of the cream between the shortbreads, spreading to the edges, scatter over half of the berries and then repeat with another layer. Finish with a final layer of shortbread then decorate the tops with raspberries, blueberries and redcurrants, lightly dust with the Tate & Lyle Icing Sugar and serve.
TOP TIP
Use real, unsalted butter instead of a spread where possible as this gives shortbread is renowned, crumbly texture.
Ingredients – 5 items
1
FOR THE SHORTBREAD
Unsalted butter
Softened
Unrefined Demerara
(extra for sprinkling)
Plain flour
(extra for rolling)
Semolina
Or ground rice
Salt
A pinch
FOR THE TOPPING
Double cream
Elderflower cordial
Strawberries
(hulled & thinly sliced)
Raspberries
(extra for decoration)
Blueberries
(extra for decoration)
Redcurrant
(extra for decoration)
Fairtrade Tate & Lyle Icing Sugar
(to dust)
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Your shortcut to a sweet and satisfying caramel latte!
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Most people`s favourite season is summer... but ours is definitely rhubarb season!
Never sweeter than now, we don`t even need to bake with it. We`d be happy just dipping it in some Tate & Lyle Sugar!
That being said... these Rhubarb Muffins do look delicious. A bake for this weekend perhaps? Follow along for the recipe!
Another tea break taken care of!
Self-confessed tea fanatic like @moneymakeoverwithgem live for a stress-free few minutes with a cuppa for company.
And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that`s lighter in calories as well as on your pursestrings!
Here`s what she had to say:
"Tea for me is my me time. When I wake up in the morning, or take a break from work it is my time to relax and enjoy my tea (I am a tea addict 😂).
I have tried sweeteners before in the past but didn’t stick with it.
However, after trying these sweeteners that I was kindly gifted I definitely will make an effort to use these a lot more.
Can anyone guess what this brand-new scone recipe is?
CLUE: It`s not savoury!
Recipe coming soon... 👀
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This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there`s some Tate & Lyle Sweetener in your brew!)
Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn`t wait...
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(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
Up close and personal with a custard slice...
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When`s the last time you had one of these?
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We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
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In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
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.
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