The best treats for a home-made afternoon tea

Posted on: 19th Mar 2016 by: Aldo Zilli

Now, onto Will Torrent’s book, Afternoon Tea At Home. In it you will find lots of inspiration to make amazing afternoon teas such as this recipes, so have a go.

Don’t forget to tune in to my Soho Radio London show every Monday from 11am when I will answer all of your foodie questions. Tweet me and I might be able to answer your question  on my show. Ciao for now!



Zest and juice of 2 lemons and 1 orange

500ml double cream

100g caster sugar

For the basil sables:

75g butter, softened

40g icing sugar

Seeds from ½ vanilla pod

1 tsp lemon zest

1 egg, lightly beaten

A small bunch of fresh basil, finely chopped

125g plain flour

A pinch of salt

To serve:

Thin segments of orange

Tiny basil leaves

Orange oil

12 serving glasses

You will also need:

A 3-4cm round cookie cutter

Baking parchment



For the whipped ganache:

150g white chocolate

115ml whipping cream

12g liquid glucose 

For the cakes:

280g marzipan, softened

50g pistachio purée 

3 eggs, beaten 

50g butter

½ tsp grape seed oil

½ tbsp Amaretto

15g plain flour

15g corn flour

A pinch of baking powder

For the strawberry jelly:

625g strawberry purée

50g clear honey

18g yellow pectin

100g caster sugar

125g chopped strawberries


To decorate:

Pistachios and honey

 Gold leaf


SERVES: 12  PREPARATION: 20 MINUTES (plus setting time)


Tip the citrus zest into a pan and set over a low-medium heat. Pour the cream into the pan, add the caster sugar and bring slowly to the boil, stirring to dissolve the sugar.

Slide the pan off the heat. Add the citrus juices. Whisk quickly to combine, then pass the mixture through a fine mesh sieve into a jug before pouring into serving glasses. Leave to cool, then cover and chill in the fridge for at least 4 hours until set.

While the possets are setting prepare the basil sables. Cream the butter and icing sugar together until pale and light. Add the vanilla seeds and lemon zest and mix to combine. Gradually add the beaten egg, mixing well between each addition. Add the chopped basil and mix gently to combine. Sift the flour into the bowl and add the salt. Fold in using a large metal spoon or rubber spatula. Gather the dough into a smooth ball, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour.

Preheat the oven to 170°C/340°F/Gas Mark 3.

Roll out the dough on a lightly floured work surface to a thickness of no more than 2mm. 

Cut out small rounds using the cookie cutter and arrange on the prepared baking sheet. Bring the scraps together, re-roll and stamp out as many biscuits as you can. Bake on the middle shelf of the preheated oven for 8-10 minutes.

Cool them on a wire rack until cold and serve alongside the posset, decorated with orange segments, basil leaves and a drop of orange oil.