Children's Tea Recipe

Prepare filling

In a small bowl, combine softened cream cheese, chopped dill, lemon juice, salt and pepper. Mix until smooth and spreadable.

Pat cucumber slices dry on paper towel to remove excess moisture so sandwiches don't become soggy.

Spread about 1 to 1.5 tablespoons of the cream cheese mixture onto each slice of bread. Arrange cucumber slices in a single layer over half the slices, then top with remaining bread slices. Press gently and trim crusts if desired. Cut sandwiches into fingers or small triangles (approximately 4 per sandwich).

Spread about 1 to 1.5 tablespoons Nutella on 8 slices of bread. Scatter mini marshmallows evenly over the Nutella on 4 slices, then top with remaining slices to form sandwiches.

For a warm, slightly toasted version (optional): heat a skillet over low-medium heat, lightly butter the outside of each sandwich and grill 1-2 minutes per side until golden and marshmallows begin to melt. Cool slightly before serving to children.

Butter one side of each bread slice. Place 1 to 2 tablespoons of grated/sliced cheddar between two slices with buttered sides out.

Heat a nonstick skillet over medium-low heat. Place sandwiches in skillet and cook 2-3 minutes per side until bread is golden and cheese is melted. Keep on low heat and cover briefly if needed to help cheese melt without burning.

Cut each sandwich into quarters or small fingers for serving.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a large bowl, whisk together flour, sugar, baking powder and salt. Add cold cubed butter and, using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

In a small bowl, whisk together heavy cream, egg and vanilla. Pour into dry ingredients and stir just until the dough comes together; do not overmix.

Turn dough onto lightly floured surface, pat into a 1-inch thick circle. Cut into 6 wedges or use a 2.5-inch cutter. Place on prepared sheet about 1 inch apart.

Brush tops with a little extra cream if desired and bake 12-15 minutes until golden. Cool slightly on a rack before serving with jam and Devon-style cream.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Whisk together flour, sugar, baking powder, salt and finely chopped lavender in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.

Stir in white chocolate chips. In a small bowl, whisk heavy cream, egg and vanilla. Add to dry mixture and stir gently until combined; avoid overworking.

Pat dough into a 1-inch thick disc, cut into 6 wedges or use cutter. Place on sheet, brush with cream if desired and bake 12-15 minutes until edges lightly golden. Cool slightly.

In a medium saucepan, combine berries, sugar and lemon juice. Mash berries slightly with a potato masher or fork to release juices.

Bring mixture to a gentle boil over medium heat, stirring frequently to dissolve sugar. Reduce heat to maintain a simmer and cook 10-15 minutes until mixture thickens and reaches a jammy consistency (test a spoon: it should coat the back).

Remove from heat and let cool. Transfer to a clean jar and refrigerate. Jam will continue to thicken as it cools.

For quick approximation of Devon-style cream: lightly whip heavy cream just until thickened and spoonable (not stiff). Add optional vanilla extract and chill. Traditional clotted cream requires long, slow heating of cream; this method yields a rich, spoonable cream suitable for children’s tea.

Preheat oven to 300°F (150°C). Line a baking sheet with parchment and, if available, a macaron template.

Sift almond flour and powdered sugar together twice to remove lumps. Set aside.

Whisk egg whites until foamy, add cream of tartar and gradually add granulated sugar. Continue to beat to glossy stiff peaks. If using food coloring, add a drop now.

Fold dry mixture into meringue in 2-3 additions, using a spatula to reach a batter that flows slowly off the spatula (macaronage).

Pipe 1.5-inch rounds onto prepared sheet, tap the tray firmly to release air bubbles and let sit at room temperature 20-30 minutes until a skin forms on top.

Bake 12-15 minutes, rotating once, until macarons have risen and formed ‘feet.’ Cool completely before pairing similar sized shells and filling with buttercream or ganache.

To make pastry cream: in a saucepan, heat milk until just steaming. In a bowl, whisk egg yolks, sugar and cornstarch until pale. Slowly temper hot milk into yolks while whisking, then return mixture to saucepan.

Cook over medium-low heat, whisking constantly until the mixture thickens to a pudding consistency. Remove from heat and stir in vanilla. Strain if desired, then cool slightly.

Fill mini tart shells with cooled custard. Top with sliced strawberries and a dollop of whipped cream just before serving.

Preheat oven to 425°F (220°C). Butter and lightly flour six 6-ounce ramekins or use cocoa powder to dust.

Melt chocolate and butter together in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth. Let cool slightly.

In a bowl, whisk eggs and sugar until pale and slightly thickened. Fold in melted chocolate mixture, then gently fold in flour and salt until just combined.

Divide batter evenly among prepared ramekins. Bake 10-12 minutes until edges are set but centers still jiggle. Let rest 1 minute, then invert onto plates and serve warm. For children, let cool a few minutes so interior is warm but not too hot.

For tea: steep one black tea bag in 1/2 cup (120 ml) hot water for 2-3 minutes for a mild strength suitable for children. Offer milk to add to taste.

For hot chocolate: warm 1/4 cup milk and whisk in 2 teaspoons hot chocolate mix until dissolved. Serve warm.

Always check beverage temperature before serving to children.