SPOIL mum this Mother’s Day by baking up a treat from The Dairy Kitchen’s Mother’s Day Recipe Collection that will be sure to surprise and delight. No matter what your mum’s favourite indulgence is, Dairy Australia food communications manager Amanda Menegazzo says Mother’s Day is all about treating mum.
“Most mums love a cup of tea,” Amanda said.
“So why not sit down and enjoy our Lemon and Earl Grey Shortbread Teabags, and a pot of tea with mum on Mother’s Day?”
Ideal for someone with a little creative flair, these biscuits make the perfect gift. Dress them up or down with decorations, but what’s most important is the time you spend together while enjoying the treat. If your kids are keen to get busy in the kitchen, these jam butter recipes are perfect for little hands to get stuck into.
“These jam butters are a little different but beautiful and girly,” says Amanda, “They make breakfast foods like crumpets and toast that little bit more special. Best of all, they are easy and no-fuss as they can be whipped up at the last minute.”
Lemon and Earl Grey Shortbread Teabags
Ingredients
125g butter, cubed and softened
1/2 cup caster sugar
Finely grated rind of 1 lemon
1 1/2 cups plain flour
2 teaspoons earl grey tea leaves
1 cup icing sugar
2 teaspoons finely grated lemon rind, extra
2 teaspoons lemon juice
2 teaspoons water
Decorative paper and fine string, to decorate
Method
1. Beat the butter, sugar and rind with an electric mixer until light and fluffy. Add the flour and tea leaves and mix until it comes together. Turn out onto a floured surface and lightly knead into a ball. Split the dough into two balls.
2. Roll each ball of dough out between two sheets of baking paper until 5mm thick. Using a small sharp knife cut dough into small teabag shapes. Using a spatula, carefully lift biscuits onto a lined oven tray. Using a skewer poke a small hole into the top of each teabag for the string. Bake at 160 degrees C for 12-15 minutes or until a light golden colour. Cool on a wire rack.
3. Combine icing sugar, lemon rind and juice and water until smooth. Dip half of each cookie into icing and place on a wire rack to set.
4. Cut small squares out of decorative paper and glue onto strings. Thread each string onto a cookie and tie to secure.
Jam butters
Ingredients
125g unsalted butter, softened
Flavour variations:
Orange and Cardamom
1/3 cup orange marmalade
1/4 teaspoon ground cardamom
Raspberry and Rosewater
1/3 cup raspberry jam
2 teaspoons rosewater
Strawberry and Mint
1/3 cup strawberry jam
1 tablespoon finely chopped mint
Method
1. Beat butter with an electric mixer until light and fluffy.
2. Add desired flavourings and continue beating until well mixed.
3. Serve immediately on toast, scones, crumpets or pancakes or refrigerate until required.
