I was recently contacted by Epilepsy Action asking if I would contribute a recipe for their National Tea and Cake Break 2014 which takes place on 19th October. The theme is pink and blue, which is the colours of the charity and the idea is that people hold a fundraising get together for people to enjoy lots of tea and cake!
“National Tea and Cake Break brings bakers and brew-lovers together all over the country. There are all sorts of ways to get involved, from a cup of tea and a cupcake in your kitchen, to an office tea party or school bake sale.”
The Tea and Cake Break is not only to raise awareness of the illness and the charity, but specifically it is to let people know about their support groups…
“Epilepsy Action’s network of coffee and chat groups can provide a life line to people who might be feeling isolated because of the condition. Coffee and chat groups give people affected by epilepsy an opportunity to come together and share their experiences.”
There are more details on their website, which you can find by clicking here.
At first I was at a bit of a loss as to what to make, blue is not an easy colour to create without food dye and I thought just colouring my buttecream was a bit of a cop out. So instead I cheated a little. Technically these cookies are pink and purple, but they are made with blueberries so that totally counts!
These are a twist on a classic American biscuit called black and white cookies. Typically, as the name suggests, they are topped with white and dark chocolate but to add a twist on the flavours and made them Epilepsy Action themed, these use strawberry and blueberry in the icing to give a two toned appearance. The cookie itself is soft, light and fragranced with a cake-like texture. The berry glazes lend a zingy, bright flavour which, when spread over the cookies, blend together and give a pretty watercolour effect.
- 180 g self raising flour
- ½ tsp salt
- 75g butter, at room temperature
- 50g light brown sugar
- Zest of half an orange
- 1 egg
- 80ml buttermilk
- 30g strawberries
- 30g blueberries
- 150g icing sugar
- 2 tsp golden syrup
- 2 tsp orange juice
- Preheat the oven to 180 degrees C or 160 degrees C fan. Line two baking trays with greaseproof paper and set aside.
- In a bowl, whisk together the flour and salt then set aside.
- Place the sugar and orange zest in to a large bowl, or the bowl of a stand mixer. Using the back of a large spoon work the zest into the sugar, releasing the oils and lightly colouring the sugar. Add the butter and beat together with the sugar for about five minutes, until it becomes pale and fluffy. Add the egg and beat for a further minute.
- With the mixer on low add half of the flour, followed by the buttermilk and finally the remaining flour and mix until just incorporated.
- Using a tablespoon or a small ice cream scoop, portion out ten even cookies, five per tray. Bake for 15 minutes, until golden in colour, firm at the edges and springy on top. Allow to cool on the tray for 5 minutes before moving to a wire rack to cool completely.
- To make the glaze blitz the strawberries in a small food processor, with a hand blender or mash well with a fork. Mix the puree with half of the sugar, syrup and orange juice and stir until smooth. Do the same with the blueberries and remaining ingredients. Once the cookies have cooled spread each of the glazes over half of the underside of each cookie.