Mums everywhere deserve a treat on their special day… we all know they deserve it!! I honestly don’t know where I would be without my mother hen – she has the patience of a saint listening to the torrent of my life ramblings! What a woman.
I also know that 99.9% of females LOVE afternoon tea (scientific proof, obviously). The mix of dainty sandwiches, buttery scones, delicious cakes, and copious amount of tea is a foolproof recipe of success for any weary mum. And what better way to say thanks and spend some quality time together on Mothering Sunday?
Traditional afternoon tea is packed full of sugar, but no doubt that’s unsurprising. Two thirds of it is based around cake and jam. I have given the traditional take an overhaul with a few simple tricks: swapped to dextrose, used strawberries rather than jam and added beetroot to the brownies for added texture (trust me on this one!). So although this combination of recipes is not completely fructose free, its a tonne better than the original!
The following recipes for afternoon tea are simple, effective and classic – however feel free to toy around with other sweet recipes on this site, you can be as imaginative as you wish… And what a treat to know you can still indulge in afternoon tea after quitting sugar!
Happy Mothers Day to all you wonderful yummy mummies out there!
Zesty Lemon Tarts (the kitten plate had to be featured!)
250g plain flour
2 tablespoons dextrose
120g unsalted butter, cubed
2 tbsp cold water
Zesty lemon filling
2 egg yolks
3 tablespoons dextrose
Grated zest and juice 1 and a half lemons
- First start the pastry. Put the flour, salt, dextrose and butter into a bowl
- Use your fingertips to rub the butter into the dry mixture until the mixture resembles breadcrumbs.
- Using a knife mix in the water until a dough is formed. Mould into a disc, cover with clingfilm and chill in the fridge for 30 minutes.
- Preheat the oven to 180 degrees celcius and grease four 9cm tart tins with butter
- Place the eggs, yolks and dextrose into a small saucepan. Whisk over a low heat until smooth.
- Add the butter, lemon zest and juice, whisking for 8 minutes until thickened
- Strain through a sieve and allow to cool completely
- Divide the dough into quarters and roll out each piece and line into each tart case
- Place greaseproof paper on top of the pastry, add baking beads, and bake for 12 minutes. Remove and leave to cool completely
- pour the lemon filling into the cooled pastry cases and serve with a dollop of whipped double cream
225g self raising flour
pinch of salt
2 tablespoons dextrose
1 large egg, beaten
- Heat the oven to 220 degrees celcius. Lightly grease a baking sheet
- Mix together the flour and salt and rub in the butter
- Stir in the dextrose and then the milk to get a soft dough
- Turn on to a floured work surface and knead lightly. Pat out dough until 2cm thick. Use a 5cm cutter to cut out rounds and place on a baking sheet.
- Brush the tops of the scones with the beaten egg. Bake for15 minutes until well risen and golden.
- Cool completely and serve with clotted cream and fresh strawberries
Beetroot Chocolate Brownies – Click for link!