REGENCY TEAS

From elegant biscuits and cakes to the perfect cup of tea, we've got all the ingredients for an indulgent afternoon feast

- Bea Vo

MACARONS

MAKES ABOUT 16

2 egg whites

115g ground almonds

115g icing sugar storebought caramel spread, to fill

2 baking sheets, greased and lined a disposable piping bag Preheat the oven to 180°C (350°F) Gas 4.

Put the egg whites in a clean, grease-free bowl and whisk until stiff peaks form. Combine the almonds and sugar in a separate bowl, then sift into the egg whites and fold together.

Spoon mixture into a piping bag and pipe 32 2cm (lin) rounds on the sheets.

Bake in the oven for 10 minutes. Let cool slightly, then using a palette knife transfer to a wire rack to cool. Sandwich two rounds together with caramel spread to assemble.

LEMON VERBENA SEMOLINA BISCUITS

MAKES ABOUT 20

grated zest and freshly squeezed juice of 1 lemon

1/2 tsp dried lemon verbena tea leaves

200g caster sugar, plus extra for dipping

1/4 tsp salt

110g unsalted butter, softened

1/2 tbsp extra virgin olive oil

2 eggs plus

1 egg yolk

1 tbsp vanilla extract or 1/2 vanilla pod, seeds only

280g plain flour, sifted

140g fine semolina

1 tsp baking powder

1/4 tsp bicarbonate of soda baking sheets, greased and lined

Using an electric mixer or an electric whisk, mix together the lemon zest, tea leaves, sugar and salt, and beat until the sugar smells very lemony - about 1 minute. Add the butter, olive oil and lemon juice and beat until white and fluffy. Beat the eggs and egg yolk together in a small bowl. Slowly mix into the butter mixture, beating continuously. Scrape down the batter from the side of the bowl and beat again until thoroughly combined. The mixture should look like a whipped, shiny mayonnaise. Add the vanilla extract and mix.