Epilepsy Action Tea Break - Friday 21 October
“These light, crunchy biscuits flavoured with a hint of orange and studded with toasted almonds are traditionally served with a glass of vin santo, a sweet dessert wine from Tuscany but I love them with a strong cup of coffee after a leisurely Sunday lunch. They will keep happily in an airtight tin for up to one week.”
Makes about 25
- 85g (3 oz) whole blanched almonds
- 113g (4oz) unsalted butter, at room temperature, plus extra for greasing
- 100g (3.5 oz) golden granulated sugar
- 1 egg, beaten
- Grated rind of half an orange
- ½ tablespoon Grand Marnier
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 170g (6 oz) plain flour
- 42g (1½ oz) polenta (quick cook is also fine to use)
- Preheat the oven to 170c/325F/gas mark 3.
- Spread the almonds on a baking sheet and toast for 5-10 minutes until golden. Leave to cool, then coarsely chop one third; mix with the whole almonds.
- Cream together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, orange rind, Grand Marnier, baking powder and salt. Stir in 142g (5oz) of the flour, the polenta and almonds.
- Turn the dough on to a floured work surface and knead until smooth, adding the remaining flour little by little until the dough is soft but not at all sticky.
- Divide the dough into four pieces and then roll each piece into a log that is 5cm (2in) wide and 5cm (2in) deep. Arrange on two lightly buttered baking sheets and bake for 30-35 minutes until golden around the edges.
- Carefully transfer to a wire rack. Allow to cool for 10 minutes, then using a sharp knife, cut into 1cm (1/2in) slices on the diagonal. Place the slices back on the baking sheets, cut side down and bake for another 10 minutes until golden brown. Transfer to a wire rack and leave to cool completely. Arrange on a plate to serve.
Prune and Hazelnut ‘Salami’
- In each serving: 92 kcalories; 3g fat; 0.3g saturated fat; 15g carbohydrate; 0.01g sodium
- Toast the nuts in the oven at 190C/375F/gas mark 5 for about 15 minutes, or chop them first then toast them in a dry frying pan over medium heat. This ‘salami’ will keep in the fridge for up to one month
- 250g (9oz) ready-to-eat prunes
- ¼ teaspoon ground star anise
- 1 teaspoon finely grated orange zest
- 1 teaspoon sesame seeds
- 50g (2oz) shelled hazelnuts, toasted and chopped
- Roughly chop the prunes (you can do this in the food processor) then mix well with the remaining ingredients.
- Transfer to a piece of cling film and shape into a ‘log’, twisting the ends of the cling film tightly. Store in the fridge until required.
- Cut a portion in slices as a quick snack straight from the fridge.
Why has this recipe been donated to Epilepsy Action?
A cup of coffee and a piece of cake can make a real difference for people with epilepsy.
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.
Text ACT NOW to 70700 to donate £5, the cost of a cup of coffee and piece of cake, to Epilepsy Action. Together we can make sure no-one has to face epilepsy alone. Terms and conditions.
Want to hold your own Tea Break?
Each year in October, Epilepsy Action holds a fundraising event called Tea Break, asking people to pop the kettle on, make a brew, bake a cake and have a cuppa with us! The money raised goes towards helping everyone affected by epilepsy in the UK!
Holding a Tea Break really is a piece of cake! Whether it’s a cup of tea and a cake in your kitchen or a tea party at your workplace, you can hold your Tea Break anywhere and invite anybody along to share the fun. In the past, we have had Tea Breaks registered all over the UK; from Cornwall to Scotland, in schools, homes and workplaces.
If reading this recipe has inspired you to hold a Tea Break for Epilepsy Action, why not register for your free fundraising pack now and bake a difference?