Baking
Classic Shortbread Recipe: The 3-2-1 Ratio
Classic shortbread uses a 3-2-1 ratio by weight: three parts plain flour, two parts butter, and one part sugar.
Afternoon tea and home baking, explained properly
How to Make Scones That Rise Tall: Method and Ratios
To make scones, rub cold butter into self-raising flour at a ratio of about one part butter to four parts flour, stir in a little sugar, then add cold…
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Tea
How to Brew Tea Properly: Times and Temperatures by Type
To brew tea properly, match the water temperature to the tea type, use about one teaspoon (2-3g) of loose leaf per cup, and time the steep.
Baking
Victoria Sponge Cake: Classic Equal-Weights Recipe Method
A classic Victoria sponge uses equal weights of eggs, butter, caster sugar, and self-raising flour: weigh 4 eggs in their shells, then match that weight…
Hosting
What Is Afternoon Tea? Menu, Etiquette, and How to Host
Afternoon tea is a light meal served in the mid-afternoon, traditionally between about 3 and 5 pm, consisting of finger sandwiches, scones with jam and…