Anytime is a good time for a spot of tea and some tasty treats to go with it. But with our current fascination with the Queen’s Platinum Jubilee in 2022, there’s more interest than ever. Plan your own tea time to honor Queen Elizabeth (or just because you want to), with the help of two recipes from a new cookbook, Tea at the Palace: A Cookbook, 50 Delicious Afternoon Tea Recipes from a Royal Chef, written by Carolyn Robb. Our thanks to the author for allowing us to share recipes for savory Welsh Rarebit and sweet Glazed Ginger Shortbread with Real Food Traveler readers.
Save this article to Pinterest to help you purchase the cookbook and try two of the recipes. Photo courtesy “Tea at the Palace: A Cookbook, Weldon Owen International, publisher. Graphic courtesy Real Food Traveler.
Former royal chef Carolyn Robb’s book makes it easy to celebrate and entertain in royal style with 50 recipes for tea time inspired by the signature dishes served at 12 of the most popular palaces in England. Carolyn Robb’s first job was at Kensington Palace cooking for TRH The Duke and duch*ess of Gloucester after which she served as the personal chef for TRH The Prince and Princess of Wales, Prince William and Prince Harry for 11 years. Since then she has lived and worked in Dubai, California and the UK, as a culinary consultant, in event management, product development, in the travel sector and as a food critic, judge and author. Tea at the Palace is Carolyn’s second book.
Each recipe has a story and special meaning. The book provides insight into traditions surrounding British afternoon tea. Some recipes may be for tea time favorites you’ve heard of such as Clotted Cream and Raspberry Scones, or Highlanders. But there are others, less-well-known, such as Potted Salmon and a Lemon and Elderflower Cake that echoes one served at Harry and Meghan’s wedding at Windsor Castle. Or Garden Herb Pesto Palmiers and Jam Pennies. The book is broken down by recipes served at specific Royal locations such as Buckingham Palace, Balmoral Castle, Kensington Palace, and Sandringham House. The book is a tour through Royal times, memories, and locales. You can order the book on Amazon.
Hungry for more? Here’s a recipe for a London Fog co*cktail.
Here are two Afternoon Tea Recipes to try at home:
Welsh Rarebit Recipe
From Tea at the Palace: A Cookbook by Carolyn Robb
While this dish is usually eaten for lunch or for a light supper, there is no reason not to serve little fingers of Welsh rarebit for tea, especially on a cold, gloomy afternoon. Although there is no definitive evidence that it originated in Wales, it is at the least an honorary Welsh dish, and a very popular one at that. The unctuous molten extra-mature Cheddar, punctuated with the tang of mustard and the malty notes of the beer, make it utterly irresistible. Use a really good bakery bread. Chunky slices of either sourdough or a malted granary farmhouse loaf (see Chef’s Note, page 99) make the best Welsh rarebit. The soft, buttery onions in this recipe add a particularly wonderful dimension to this delectable dish.
Makes 8 fingers
Ingredients:
3 TBS butter
2 medium yellow onions, thinly sliced
1 heaping TBS flour
1⁄2 cup (120 ml) dark beer
1⁄3 cup (75 ml) whole milk
1 tsp whole-grain mustard
Freshly ground black pepper
5 1⁄2 oz (150 g) extra-sharp (extra-mature) Cheddar cheese, coarsely grated
1 TBS finely chopped fresh chives
2 thick slices sourdough or malted granary bread
Fresh herb sprigs, such as sage and/or rosemary, for garnish
Method:
In a saucepan over low heat, melt the butter. Add the onions and cookvery slowly, stirring occasionally, until soft and translucent, about15 minutes. Stir the flour into the onions and cook, stirring, for1 minute. Gradually stir in the beer and then the milk and continue tocook, stirring, until a thick sauce forms, about 3 minutes. Stir in themustard and season to taste with pepper. Lastly, add the cheese andchives and stir until melted. Remove from the heat and let cool for 15minutes.
While the cheese mixture is cooling, preheat the broiler. Place thebread slices on a sheet pan, slide the pan under the broiler, and broil thebread, turning once, until lightly toasted on both sides.Spoon the cooled cheese mixture onto the toast, dividing it evenly.Return the pan to the broiler and broil until the topping is golden andbubbling, 4–6 minutes.
Cut each bread slice into 4 fingers and serve right away. Garnish the plate with herb sprigs.
Save this recipe for Welsh Rarebit, from “Tea at the Palace: A Cookbook, 50 Delicious Afternoon Tea Recipes from a Royal Chef” to Pinterest so you can make it anytime. Photo courtesy “Tea at the Palace: A Cookbook, Weldon Owen International, publisher. Graphic courtesy Real Food Traveler.
Glazed Ginger Shortbread
This “melt and mix” shortbread is quick to make. The stem ginger makes it moister than traditional shortbread, and the spelt flour adds a delightful nuttiness. Thecombination of the ground ginger and stem ginger gives it a lovely, hearty warmth. Thisshortbread can also be baked in a 9-inch (23-cm) round pan and sliced into wedges.
Makes 24 pieces
Ingredients:
FOR THE SHORTBREAD
1⁄2 cup plus 2 1⁄2 TBS (150 g) butter
1⁄2 cup (100 g) demerara sugar
2 tsp ground ginger
1 cup (125 g) cake flour
1⁄2 cup (60 g) spelt flour
1 tsp baking powder
2 bulbs (40 g) stem ginger in syrup,finely grated
FOR THE GLAZE
4 TBS (60 g) butter
1 TBS syrup from stem ginger
1⁄2 tsp ground ginger
1⁄2 cup (60 g) confectioners’sugar, sifted
1 bulb stem ginger in syrup,finely grated
Method:
To make the shortbread, preheat the oven to 350°F (180°C). Line an 8-inch (20-cm) square cake pan with parchment paper. In a saucepan large enough to hold all the ingredients, melt the butter over low heat. Remove from the heat and, using a wooden spoon, stir in the demerara sugar and the ground ginger, then continue stirring until the mixture thickens and becomes like a glossy butterscotch sauce.Sift together both flours and the bakingpowder directly into the saucepan and stir just until well mixed.Lastly, add the stem ginger and stir until combined.
Scrape the mixture out into the prepared pan and smooth the topwith the back of the spoon. Bake the shortbread until the top islightly golden, 15–20 minutes.While the shortbread is baking, make the glaze. In a small saucepanover low heat, melt the butter with the ginger syrup and groundginger. Remove from the heat and beat in the confectioners’ sugarand grated ginger.When the shortbread is ready, transfer the pan to a wire rack. Pourthe glaze over the warm shortbread. Then, using an offset spatula,evenly spread the glaze to the edges of the pan, smoothing thesurface. Cut the shortbread into 24 pieces. Let cool completelybefore removing from the pan. The shortbread will keep in anairtight container at room temperature for up to 4 days.
CHEF’ S NOTE
If stem ginger in syrup is unavailable, use crystallizedginger and substitute honey for the syrup. The shortbreadwill be crispier and crunchier and equally delicious.
Save this recipe for Glazed Ginger Shortbread, from “Tea at the Palace: A Cookbook, 50 Delicious Afternoon Tea Recipes from a Royal Chef to Pinterest so you can make it anytime. Photo courtesy “Tea at the Palace: A Cookbook, Weldon Owen International, publisher. Graphic courtesy Real Food Traveler.
