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Afternoon Tea by frankie magazine

Afternoon Tea by frankie magazine

Afternoon Tea

We’ve popped this frankie favourite online to inspire you with fun things to make and create while spending more time at home. Yippee! Afternoon Tea is a beautifully designed cookbook filled with scrumptious old-school afternoon tea treats. Created by the team behind fan favourite frankie magazine, it contains 40 special recipes handed down to readers from their mums and grandmas, alongside cute memories of cooking from days gone by. Old favourites such as caramel slice, choc chip cookies, honey snaps and carrot cake have been hand-picked and handmade with pride, and presented through easy-to-follow recipes and lovely retro-styled photography. Each represents a family favourite - date and nut loaf, apple shortcake, raspberry and peach crumble - that's been handed down through generations. And with its sweet styling and scrummy contents, afternoon tea is sure to become a future family favourite as well. Each recipe has been rigorously tested (or should we say tasted), so put on your apron and set the table, it's Afternoon Tea time.

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Country:
Australia
Language:
English
Publisher:
Nextmedia Pty Ltd
Frequency:
One-off
US$3.41

in this issue

1 min
snowballs

To make sponge, preheat oven to 190°C. Grease or line a rectangle baking tray with baking paper. In a mixing bowl, beat eggs and sugar until fluffy. Fold in flour. Pour mixture into prepared tin. Bake for 20 minutes or until top of cake springs back lightly when pressed. Cool in pan over a wire rack. To make mock cream, cream butter and sugar. Slowly add milk, 1 tablespoon hot, not boiling, water and vanilla essence. Whip until thick and creamy. To assemble snowballs, cut sponge in half lengthways and spread the base with strawberry jam. Place top of cake back onto the base. Place in freezer and freeze overnight. While still frozen, use a scone cutter to cut as many circles from the cake as you can. Ice surface of sponge circles…

1 min
fruit jelly

Divide strawberry pieces evenly between 4 individual jelly moulds. Make jelly following the packet directions. Pour enough jelly into each mould to just cover the strawberries. Set aside remaining jelly mixture – do not chill. Refrigerate moulds for 5 minutes. Top moulds with blueberries and a little more jelly mixture. Refrigerate for a further 5 minutes. Then top with blackberries. Fill moulds with remaining jelly mixture and refrigerate for 1 hour or until set. MIXTURE 4 strawberries, hulled and quartered1 packet mix strawberry jelly1/2 cup blueberries1/2 cup blackberries…

1 min
date and nut loaf

Preheat oven to 180°C. Grease or line a loaf tin with baking paper. Combine dates and bicarbonate of soda with 3/4 cup boiling water. Leave to cool. In a mixing bowl, cream butter and sugar until light, white and fluffy. Mix in beaten egg, dates, sifted flour, walnuts and vanilla essence. Pour into prepared tin and bake for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Leave cake in tin to cool for 10 minutes before turning out onto a wire rack. MIXTURE 1 cup chopped dates1 teaspoon bicarbonate of soda60g butter2/3 cup caster sugar1 egg1 1/2 cups plain flour1/2 cup chopped walnuts2 drops vanilla essence…

1 min
nanna’s peppermint chocolate cake

To make cake, preheat oven to 180°C. Grease or line a cake tin with baking paper. Place butter in a saucepan. Melt butter over heat. Next, combine all remaining ingredients in a mixing bowl. Add the melted butter to flour mixture. Beat hard for 3 minutes. Pour batter into cake tin. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Do not overcook, as it will dry out. Leave to cool in tin for 10 minutes before turning out onto a wire rack. To make icing, sift icing sugar and cocoa. Add melted butter and combine until a paste forms. Add peppermint essence to taste. Ice completely cooled cake with a hot knife. CAKE 3 tablespoons butter1 cup self-raising flour1 cup sugar2 eggs2 tablespoons cocoa powder1/2 cup…

1 min
best-ever choc chip cookies

Preheat oven to 160°C. Using an electric mixer, cream butter with sugars until pale. Beat in eggs and vanilla until combined. Beat in sifted flour until mixed through. Fold through choc chips. Grease or line a baking tray with baking paper. Roll dough into teaspoon-sized balls and place on tray. Bake for 10 to 12 minutes. If you like them chewy, don’t let them brown as they will crisp up as they cool down. Makes about 48 MIXTURE 125g salted butter1/2 cup white sugar1/2 cup brown sugar2 small eggs1 to 2 drops vanilla essence1 3/4 cups self-raising flour250g choc chips…

1 min
caramel slice

Preheat oven to 180°C. Grease a 28cm x 18cm lamington tin or slab tin. Sift flour into a mixing bowl. Mix in sugar and coconut, then stir in melted butter or margarine. Press mixture into tin. Bake for about 15 minutes or until golden brown. Meanwhile, place remaining butter or margarine in a small saucepan. Melt over low heat. Stir in syrup and the condensed milk. Pour liquid mixture over cooked base, return to the oven and cook for another 8 minutes, or until bubbles form over the top of the caramel. Set aside until cold. Next, fill a saucepan 1/4 of the way up with water, and bring to a boil. Cover the saucepan with a tight-fitting bowl. Place roughly chopped chocolate and Copha in the bowl and stir until melted…