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(c) Julia Briggs

Who likes anything with lemon in it?  Most of you I am guessing.  Even my hubby likes these biscuits and he does not like lemon!

The recipe for these biscuits is very old and I can no longer read the name but I know it was from an old Italian lady and began with B.


If anybody knows these biscuits then please let me know.

You will need:

  • 2 greased baking sheets
  • Oven 180 C  350 F  Gas Mark 4
  • 8 oz flour
  • 4 oz sugar
  • 4 oz butter
  • 4 egg yolks
  • 1 teaspoon of vanilla essence
  • Zest and some juice of half a lemon

(c) Julia Briggs

Sift the flour into a bowl and add the sugar.  Cube the butter and rub it into the flour and sugar until it resembles fine breadcrumbs.  Whisk the egg yolks,then add the  vanilla essence, lemon zest and a small amount of lemon juice and add to the dry ingredients.  Mix well until the dough comes together.  Shape the dough into a sausage and wrap in cling film and refrigerate for 30 minutes.  Then remove the dough and divide into approximately 12 pieces, use your hand to shape the biscuits into either rounds, circles or S shapes.

Place on the greased baking sheets and bake for about 10-15 minutes until the biscuits are pale golden and firm to the touch.  Allow to cool on a wire rack.  If you like you can make some icing with icing sugar and the rest of the lemon juice for some of the biscuits.  They do go down well with a nice cup of tea.



IMG_57671This is one of my all time favorites, my Mum used to make it and it was eaten in minutes!  There is a good contrast between the tangy lemon and the sweet meringue if you use a large lemon.




You will need:

  • 4 oz sweet short crust pastry

For the filling:

  • 3 eggs separated
  • 4 oz caster sugar
  • 1 lemon, juice and grated rind
  • 1/4 pint boiling water
  • 1 oz cornflour

4 oz caster sugar is also needed for the meringue topping using the egg whites

Make your sweet short crust pastry with:

  • 4 oz plain flour
  • 2 oz butter
  • 2 oz caster sugar
  • a little cold water

Start by rubbing the butter into the flour, adding the sugar and mixing well with a little cold water.  Roll out the pastry and use to line a 7 inch flan case then bake blind for 10 minutes at 190 C, 375 F or gas mark 5.

Reduce the heat to 150 C, 300 F or gas mark 2 when the case is done.

Blend the cornflour with a little cold water. Meanwhile place egg yolks, sugar, lemon juice and the grated rind of the lemon into a saucepan with thIMG_57712e boiling water and mix well.  Pour this onto the cornflour and return to the pan.  Bring to the boil, the mixture will thicken and then pour this mixture into the flan case.  Whisk briskly the egg whites until stiff and then gradually beat in the sugar.  Spread this over the lemon mixture and seal the edges.  Bake for about 20 minutes until crisp and golden brown on top.  Allow to cool in the flan tin before attempting to cut a slice!  Serve immediately with black tea.  Delicious!


IMG_5304The dentist and her manager love anything sweet and they are always on the look out for recipes for me to try, so they can try them too!  Lemon is one of their favourite flavours and these cookies are really nice and lemony.



  • Set your oven to 170 C 330 F gas mark 4
  • Line some baking sheets with baking parchment
  • 10 oz plain flour
  • 1 and a half teaspoons Baking Powder
  • 8 oz sugar
  • 8 oz softened butter
  • 2 eggs
  • 2 oz icing sugar
  • Lemon extract ( a few drops depending on the strength)
  • Zest of one lemon
  • Yellow food dye (if you want)

IMG_5303Mix together the butter and sugar until light and fluffy, add the lemon dye if using, eggs and the lemon extract, fold in the flour, baking powder and zest of the lemon into a stiff paste. Place IMG_5302 dessertspoons of the mixture in the icing sugar and roll in the icing sugar until covered then place them on a baking sheet, quite far apart because they will spread.

Cook for 12 minutes until they have burst out of the icing sugar and are set.

Cool on the sheets for a while and then place on a wire rack to cool completely.  They should be crisp on the outside and soft like a cake mixture on the inside.  Enjoy with a cup of afternoon tea.


(c) Julia Briggs – English Tea Store

The other day my very friendly Market stall holder gave me some fruit for jam making and amongst the pile was some very nice juicy lemons.  Now I am a big fan of lemons and just love Lemon curd or Lemon Cheese spread as it is sometimes know.  It is very simple to make, tastes good and you can use it to sandwich a cake together as I did or just on some nice crusty bread.  So after I had made the lemon curd I bought some clotted cream and proceeded to make a celebration cake for my friend who needed a ‘pick me up’

For the lemon curd I used:  the rind of 3 lemons, the juice of 2 lemons, 8 oz jam sugar, 4 oz butter and 2 eggs.


(c) Julia Briggs – English Tea Store

Grate the rind carefully not allowing any of the white pith in as this tends to make the curd bitter.  Roll the lemons on a hard surface to soften first before squeezing the juice out.  Put the rind, sugar, butter  and lemon juice into either a double boiler or a jam pan and allow the sugar to dissolve and the butter to melt.  Remove from the heat and allow to cool slightly before adding the well beaten eggs. If you add the eggs too soon you get scrambled egg!!  Back on the heat cook until the mixture coats the back of a wooden spoon, usually about 15-20 minutes, stirring occasionally to prevent sticking or burning.   Pour into warm jars and seal immediately with a a circle of grease proof paper.  The next day you can use it.

Make one deep  or two shallow Victoria sandwich cakes (or buy two) and slice each one across and remove the top sliver from both cakes.  Place the base of one layer on a board and put lemon curd on then add another layer and spoon the clotted cream on top and then repeat by adding another layer of cake on top of the clotted cream and put lemon curd on this one then add the top layer of cake upside down and dust with icing sugar and decorate with any fruit you may have. (I only had strawberries left!)  Enjoy a slice with our ETS Brand Tea!


(c) Julia Briggs for the English Tea Store, all rights reserved

Well the Summer weather is on its way here in the UK and I have had the painter here doing the outside of the house and, of course, he needs to be kept watered and fed. So to that end this week I have been making Lemon Drizzle cakes. Plural because they seem to be going down well! This is a cake you can make by hand or use a machine; I tried both methods and the opinion was that there really was no difference.

Oven 180 C, 350 F or Gas mark 4
two greased one pound loaf tins.
8 oz butter
8 oz caster sugar
4 eggs
9 oz Self Raising Flour
the grated rind and juice of one large lemon or two small ones.


(c) Julia Briggs for the English Tea Store, all rights reserved

For the icing:
4 oz icing sugar
1 tablespoon water or lemon juice.


(c) Julia Briggs for the English Tea Store, all rights reserved

Just a reminder that it is always better to use eggs at room temperature when making a cake than straight from the ‘fridge.  Beat the butter and sugar together well until light and fluffy, or put them in the mixer. Add the eggs one at a time with a little flour to prevent the mixture curdling and beat well. Add the grated lemon rind and the juice of half a lemon. Fold in the flour by hand, or if using a mixer, use the slowest speed. Divide the mixture between the two tins and bake for about 40 mins until golden brown and firm to the touch. Leave the cakes in the tins to cool slightly whilst you mix the other half of the lemon juice with a teaspoon of sugar. Make holes in the tops of the cakes and pour the sweetened lemon juice all over. When cool remove from the tins and place on plates. Mix icing sugar with lemon juice or water to a thin paste and pour over the cool cakes, allowing the icing to run down the sides of the cakes.

Steve, the painter, tells me it goes nicely with tea or coffee!!


I like to enjoy produce when it is in season. As October advances, my fridge becomes filled with the likes of winter squash, radishes, and carrots. This bodes well for delicious soups and stews, but what does it mean for tea? Turnip and radish tea is not exactly on my top five list (actually, it’s not on any list), but nevertheless there are ways to enjoy seasonal produce in your tea times. I say tea times, but I in fact mean herbal infusion times — Camellia Sinensis, the tea leaf, is probably not going to turn up in your seasonal produce box, and so technically these brews are herbal infusions, not teas.

Blue Eyes Herbal (Photo source: The English Tea Store)

Blue Eyes Herbal (Photo source: The English Tea Store)

The blends listed below are ideas for some do-it-yourself herbal infusions using produce currently in season. Of course, what is in season will vary depending on where in the world you are, but if you are anywhere in the Northern Hemisphere that enjoys seasonal weather, hopefully you will find some ideas here that reflect what you have access to.

This earlier article dealt with how to make the infusions, but just as a recap, the basic idea for DIY infusions is this:

  • Place 20-30 ounces of water in a pot and bring to a boil.
  • Add the ingredients, cover, and simmer for fifteen minutes on a low-medium heat.
  • Leave the pot to cool for a few minutes.
  • Then serve your herbal infusion into a mug or teapot, adding honey to taste.

N.B. The amount of ingredients you add is variable. The amounts and ratios you use will reflect how strong, or mild, you like each infusion, and what balance of flavours you prefer.

1 Lemon/Orange and Ginger:

Citrus fruits, including oranges and lemons, usually show up during autumn. I prefer this blend with lemon, but they do go out of season as autumn rolls on. If you have any still trickling in, combining them with ginger gives an infusion that is tasty, and might also help you fend off those nasty coughs and colds that go around at this time of year.

Slice up the ginger root and the fruit (leaving the rinds on is fine) to get fuller flavour. I suggest simmering the ginger for longer, and adding the citrus at the end. This will give you a ginger-heavy infusion with a touch of citrus.

2 Apple Cranberry:

These fruits define autumn for many. Apple pie, apple cider, and cranberry sauce make regular appearances on the table, so why not include them in your tea? The cranberries will make your tea slightly tangy, perhaps even a little sour, so you might want to add some honey before serving.  If you do not have access to fresh fruit, dried apples and cranberries will also produce a tasty brew.

3 Apple Cinnamon:

Another favourite flavour combination for fall. Simmer the apples first, and then add a cinnamon stick to the pot. If you can get your hands on a cinnamon stick rather than ground cinnamon, you will get a much better flavour. You can always add the ground cinnamon as a dusting to top it off!

4 Orange and Spice:

Combine orange slices with fall spices such as cloves, cinnamon, cardamom, or nutmeg. Again, use whole versions of the spice (whole cloves, cinnamon sticks, etc.) rather than ground, as they will make for a tastier cup.

5 Vanilla Almond:

This may not use seasonal produce, as such, but it is a great herbal infusion to brew up fresh on a cold day. Slice up or crush the almonds to maximise their flavour. You will need quite a few, or could even add some almond essence if you want a strong almond flavour. For the vanilla, you can use vanilla essence or whole vanilla pods, but if you use essence, use it sparingly, as a little goes a long way! A few drops should be adequate for 20-30 ounces of water. To make it into more of a dessert infusion, add honey—either into the pot, or when you serve it.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

Stash's Lemon GingerName: Lemon Ginger

Brand: Stash

Type: Tisane (herbal tea)

Form: Paper Teabag

Review: While I find the ritual of preparing loose-leaf tea relaxing, there are evenings when I just don’t want to fuss in order to get a hot drink. Fortunately, Stash’s Lemon Gingertisane is a soothing, tasty concoction conveniently packaged in teabag form.

Lemon Ginger is a blend of ginger root, lemongrass, lemon flavor, citric acid, hibiscus, and safflower, and it infuses to a very pretty bright yellow. The nose is a strong blend of lemon and spicy ginger: If you have the sniffles, this tea might do a fine job of providing some temporary relief.

I was a bit nervous when I saw hibiscus on the ingredient list. Hibiscus can be very tasty indeed, but it is overused in tea blends, and often dominates the brew. Mercifully, Stash’s blender knew better, and the hibiscus only serves to reinforce the citrus tang. While the lemon and citrus notes make their presence known, it is the ginger that dominates the blend. I was impressed by the degree of heat this spicy root produces, and love the way it meshes with the citrus.

I expect that this will be a staple in my little home during the upcoming cold months. Yum.

Preparation Tips: Steep this tea in boiling water. The botanicals need the heat to release their flavors. Don’t be afraid to let it steep for a long time: The ginger heat gets stronger, but never bitter. Try icing it for a bit of refreshment. Incidentally, this doesn’t really work for multiple infusions, so be sure to use a fresh tea bag for each steep. I think this tisane is sweet enough on its own, but if you must add some additional sweetener, try honey, which is a wonderful match for both lemon and ginger.

[Editor’s note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

Sunshine Lemon Rooibos

Sunshine Lemon Rooibos

There’s nothing finer than being greeted by the morning sun, except perhaps, opening a whole bag of sunshine in the form of a tea — or herbal infusion, as the case may be.

Many people I know find it challenging to want to drink hot tea in 89-degree weather, and well, who can blame them? When this is the case, it is especially helpful to start exploring teas and blends that taste just as splendid iced as they do hot.

All this sunny praise and admiration is a direct result of drinking the English Tea Store’s Sunshine Lemon Rooibos — a sweet and tangy blend of Rooibos, Lemon Grass, Calendula and other natural flavors.

Rooibos (pronounced Roy-Bus) is an Afrikaans word meaning ‘Red Bush’. While it is sometimes called “Red Tea,” Rooibos is not actually tea at all, but a shrub (Aspalathus linearis), that grown in South Africa’s Western Cape Region.

From the first whiff of summertime citrus combined with the warm spiciness of the lemon grass, I knew I was going to like this blend. This is a strong, definitive blend that holds together well. Because of the natural sweetness of the rooibos, it makes great iced tea that doesn’t need to be sweetened.

A double bonus about drinking Sunshine Lemon Rooibos is all the health benefits derived from drinking Rooibos. Rooibos is packed with minerals including potassium, calcium, copper, zinc, magnesium and iron and is prized for its anti-oxidant properties too! This mild and fruity flavored infusion can be taken daily as a preventative tonic, as anti-oxidants protect from the oxidation and aging of your cells, while providing nourishing minerals that your body needs. Traditionallym it has also been used to calm internal digestive spasms and cramping, both in adults and used to ease colic in babies.

And if caffeine consumption is something you need to watch, you can enjoy your bag of sunshine morning, noon or night without worry, because this blend has no caffeine!

So start your day off right with a cuppa sunshine with Sunshine Lemon Rooibos.

Madam Potts’ Mad Blog of Tea!

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

Lemon Tree

Lemon Tree

Adding milk, lemon, or sugar to your tea will likely make a tea purist pop his top. The purist considers adding a spoonful of sugar to be the equivalent of wasting a perfectly good cup of tea, because you could get the same result by adding a spoonful of sugar to a cup of hot water. The sugar, milk or lemon simply overpowers the delicate flavor of tea. But aside from the connoisseur’s arguing over whether or not adding milk, sugar or lemon destroys tea’s flavor, some of these additives can actually destroy its health benefits as well.

Because of tea’s magnificent health benefits and antioxidants many people have worked it into their daily diets to help fight cardiovascular disease, cancer, rheumatoid arthritis, high cholesterol levels, infection and impaired immune function. Then, with a simple dollop of milk, they negate all of those benefits.

Studies have shown that human artery function improved after a person had consumed up to a half a liter of black tea, helping to prevent cardiovascular problems. When milk was added to the tea, there was no improvement in the arteries. Milk contains a protein called casein that blocks the effect of the tea, so even the smallest addition of milk to your tea will negate its cardiovascular health benefits.

Caster Sugar

Caster Sugar

But take heart, if instead of milk you  add a little twist of citrus peel to your hot tea, you could actually be protecting your skin against cancer. Studies have found that people afflicted with skin cancer drink significantly less hot tea than people with no skin cancer, and adding a citrus peel to the tea lead to a further 70% reduction in the disease.

As far as adding a little sugar to your tea, it does not seem to have any ill effect except on the taste of your tea (says the purist), and it helps keep your dentist in business!

Editor’s note: This was originally posted on our sister blog, which is being phased out.  I am including a comment (as it appears on the other blog, typos and all) that corrects some of the above assertions. As always, this article should not be considered as medical advice.

Marlena, September 2nd, 2009 at 1:54 pm — About milk in tea – if you are referring to a study that made the tea rounds a few months ago, that was a scientifically unsound dtudy. First of all there were only 10 women in the studay – far too small a number to be statistically accurate. Second, it was not a study over time. Thirdly, the amount of milk in the tea was, as far as I could tell, a really large amount, which most people do not drink. I’d appreciate it if you would cite the study so we could check on it. Thanks, Marlena


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© Online Stores, LLC, and The English Tea Store Blog, 2009-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, LLC., and The English Tea Store Blog with appropriate and specific direction to the original content.

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