Prep time:

Cooking time: 25 minutes

Total time:

Serves: 50

175g Butter at Room Temperature

75g Caster Sugar

175g Plain Flour

75g Semolina

Icing Sugar for dusting

Lucinda Hamilton from Cocolicious shares her recipes for the indulgent afternoon tea treats she created for Wealden Times Midwinter Fair 2012 in collaboration with Bellaboo and Beau

  1. Preheat oven to 150°C.
  2. Beat the butter in a bowl with a wooden spoon (or in the mixer) until softened. Beat in the sugar, followed by the flour and semolina or rice flour. Work the ingredients together until they form a soft dough. (You can either cut out the stars or shapes you need now, or leave to chill and cut and bake later.)
  3. Roll out the dough on a lightly floured surface to the desired thickness and then cut out the desired shapes. Place on lined (or greased and floured) baking sheet, and bake in oven for 20-25 minutes, until starting to turn a light golden brown.
  4. Transfer onto a cooling rack and sprinkle with sugar.

  • words:
  • pictures: David Merewether

You may also like

Pot-roast chicken pot au feu

Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...

Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill

This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...

Gooseberry & elderflower fool

Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...