Afternoon Tea by frankie magazine

LOUISE BANNISTER EDITOR Louise was on hand throughout the ‘making of’ period as recipe chaser and freelance cake appreciator. When she’s not drooling over bakery treats, she can be found helming frankie magazine, or dreaming of being fluent in three languages – perhaps so she can say “pass the cake tray” in Spanish, Chinese and Yiddish. LARA BURKE ART DIRECTOR AND STYLIST This delicious collection of treats wouldn’t exist without the expertise of Lara Burke. Her creative flair and eye for detail has brought originality to the cookbook genre, not to mention she now has an impressive array of teapots and tablecloths. When she’s not designing something spectacular, you’ll find her hunting out vintage finds at country op shops. MARK CORE CHEF AND FOOD STYLIST When he’s not cooking for the rich and famous in…

when your mother’s or grandmother’s kitchen was filled with the delightful smells of baked goods? Birthday parties would involve homemade biscuits, marshmallow mouse cakes and vanilla slice. There were lamington drives and school fetes, and afternoon tea would mean setting the brown Laminex table, which extended when guests were expected. Homemade childhood treats are something to be remembered, learnt and passed on, because the baked impostors in the shops never taste like Mum’s or Grandma’s. This book is packed with 40 genuine old-school recipes – recipes that will bring back the sweet memories of when life was simple and all that mattered was who would get to lick the bowl first.…

To make pastry, preheat oven to 180°C. Combine sifted flours, sugar and butter in a food processor. Blend until mixture resembles breadcrumbs. Add egg and process until mixture comes together in a ball. Cover the dough with cling wrap and refrigerate for 1 hour. On a well-floured surface, roll the dough until it fits a 22cm pie plate. Lift pastry onto pie plate and gently press into the dish. Trim away any excess pastry. Place a sheet of baking paper on top of the pastry and fill with uncooked rice. Bake for 10 minutes. Remove rice and baking paper and bake for another 10 to 15 minutes, until the pastry is a light golden colour. Allow pastry shell to cool. To make lemon filling, combine sifted flour, cornflour and sugar in a…

Preheat oven to 190°C. Grease two 20cm round baking tins. To make shortcake, in a mixing bowl, cream butter and brown sugar. Beat in egg until combined and fold in sifted flour. Press mixture into baking tins and bake for 15 minutes until golden brown. Turn out onto wire rack to cool. To make filling, peel and core apples and cut into eighths. In a saucepan, bring sugar and 1 cup of water to the boil. Reduce and simmer before adding apples. Simmer for 4 to 7 minutes so apples are tender, but not mushy. With a slotted spoon remove apples from liquid and place in bowl to cool. When both apples and shortbread are cool, place one shortbread-round onto a serving platter and top with apple mixture. Place second shortbread round on top…

To make gingerbread, preheat oven to 180°C. Grease or line a baking tray with baking paper. In a large mixing bowl, cream butter and sugar until light and pale. Add golden syrup and egg. Fold in sifted flours, spices and bicarbonate of soda. Turn out onto a lightly floured surface and knead. Wrap dough in plastic and refrigerate for 10 minutes. On a well-floured surface, roll the dough until it is about 4mm in thickness. Using biscuit cutter in your preferred shape, cut out biscuits. Bake on tray for 10 minutes. Leave to cool on tray for 5 minutes, then transfer to a wire rack. To make the icing, whisk the egg white until foamy. Add lemon juice and icing sugar and stir until glossy. Tint with your preferred choice of food colouring,…

Preheat oven to 230°C. Using melted butter, generously grease a 12-hole muffin pan and set aside. Sift the flour, salt, baking powder, sugar, cinnamon, nutmeg and mixed spice into a large mixing bowl. Set aside. In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are pale yellow in colour and fall in a steady ribbon from the whisk. Add the remaining butter, the buttermilk and lemon juice to the eggs and stir well. Stir the egg mixture into the flour mixture as quickly as possible. Do not over-mix as the ingredients should be just combined. Fold in the mashed banana. Divide the batter evenly between the holes in the prepared muffin pan. Place the pan in the centre of the oven and bake for 15 to…