There are times when you want to invite some old buddies over for a cuppa tea and cakes or catch up on gossip over some freshly brewed coffee while nibbling at some soft and buttery morsel, here are some tea time treats which will tie you over hours of chat time…

For taste and health reasons I have cut down on the amount of sugar used in each of the recipes.

Classic Scone (approx 15 scones)

This is very easy to make but takes practice to perfect the art so that the texture is just right – should be a little crumbly but sturdy enough to hold the dollops of butter, cream and fruit preserve which will simply melt in the mouth. Always use the freshest ingredients butter, fresh milk – I find whole milk gives the scones more taste. The recipe can be modified to make cheese scones ( substitute 1/4 flour with finely grated cheddar cheese and reduce sugar by 1/3) and oat meal scones make a healthy substitute – substitute 1/3 of flour with fine cut oats.

3 cups self-raising flour

2 tbsp sugar

55g (1 3/4 oz) butter (chopped but keep cold)

1 cup (8 fl oz) milk

Beaten egg for glaze

Raisins are optional

Small pinch of salt

• Preheat oven 210C of gas mark 6-7
• Brush baking tray with butter
• Sift flour into bowl with sugar and small pinch of salt
• Use dry fingers tips to rub in butter to flour until mixture resembles bread crumbs Make a well in center of mixture
  and pour in milk. Mix to form slightly stick dough.
• Turn onto a floured surface and knead very lightly. Pat or roll into 20mm thick dough. Cut with pastry cutter – smaller ones are best as they become dainty scones. Brush with egg glaze and bake for 15-20 minutes. Serve with butter or freshly whipped cream and fruit preserves. (fruit preserve has more fruit than the standard jam)

Classic Biscotti biscuits – great for dunking in coffee/tea or dry nibble

2 cups (300g) plain flour

2 eggs, beaten well

3/4 cup (160g) sugar

1/2 tsp grated orange rind

1/2 tsp vanilla essence

1/4 tsp baking powder

1/2 cup (75g) shelled and toasted pistachios or toasted almonds

small pinch of salt

• Preheat oven 170C of gas mark 3
• Brush 2x shallow baking trays with butter
• Sift flour, baking powder and small pinch of salt into bowl. Add sugar, rind, vanilla, eggs. Mix into a smooth dough.
  Add in nuts.
• Divide dough into half.
• Roll each half on floured surface into sausage shape about 100mm wide and place on separate trays.
• Bake for 15-20 minutes until top appears golden and crusty. Cool for 5 minutes on trays (still slightly soft for cutting)
• Cut into 15mm thick slices with sharp knife and place cut side up on greased oven trays to crisp through completely.
  It will take another 15 minutes. Cool on wire rack and store in airtight jars. Biscotti in jars make perfect gifts!

Slices vs. Cakes

Think of slices as a cross between a mini cake and cookie – it’s compact and can be cut into bite size triangles or larger squares, offer a variety of slices in different geometric shapes and you will always be remembered… It also takes a shorter time to bake than cakes because it is much thinner slab so do keep an eye when it is in the oven!

Chocolate Peanut Square (24 slices)

200g dark chocolate (for baking not eating) If using eating kind cut down sugar by a few tbsp

125g butter

3/4 cup firmly packed soft brown sugar

3/4 cup (65g) crunchy peanut butter

2 eggs (beaten)

1 cup (125g) plain flour

1/4 (30g) cup self raising flour

1/2 cup(80g) unsalted roasted peanuts, roughly chopped

100g dark chocolate (extra) broken to small pieces

small pinch of salt

• Preheat oven to 170C/Gas 3
• Lightly grease 18x27mm shallow baking tin and line with baking paper over the edge.
• Chop chocolate in small even pieces. Put in ceramic/glass bowl. Boil some water in a small saucepan. Remove
  from heat. Sit bowl over hot water (but not touching) and let choc melt and stir gently. Cool.
• Cream butter, sugar, peanut butter with electric beater till thick. Add eggs radually while beating.
• Stir in choc, sifted flours and peanuts and small pinch of salt.
• Spread onto baking paper evenly with spatula and insert extra choc pieces evenly into the surface.
• Bake for 30 minutes or until skewer inserted in centre comes out clean. Serve warm from oven – smells
  and tastes heavenly!

Pear & Walnut Slice (20 pieces)

1 1/2 cups plain flour

1 tsp baking powder

1/2 tsp ground ginger

1 tsp ground cinnamon

1 1/4 cups soft brown sugar

3 eggs

1 tsp brandy

1 tsp vanilla essence

1 tsp finely grated orange rind

1 cup (25g) walnut pieces (roughly chopped)

2 medium pears (green Williams Pear if available) cored and chopped to 10mmx10mm cubes

icing sugar for dusting

small pinch of salt

• Preheat oven to 180C/Gas 4
• Lightly grease 20x30mm shallow baking tin and line with baking paper over the edge.
• Sift together flour, baking powder, ginger, cinnamon
• Beat eggs, sugar, brandy and vanilla until foamy (3 mins) then add orange rind
• Gently fold dry ingredients into egg mixture with large metal spoon.
• Add walnuts, pears, raisins and gently mix.
• Spread onto baking paper evenly with spatula.
• Bake for 35-40 minutes or until skewer inserted in centre comes out clean. Cool slightly in tin and slice and dust slice
  with icing sugar before serving.

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