afternoon tea app on sale
The frankie app for iPad is now stocked in the app store! To celebrate, here's a taste of what you'll find inside.
The frankie magazine app for iPad is now available in the App Store, and we're just a wee bit excited to see our printed progeny go digital! Our first offering, the Afternoon Tea cookbook, is ready and waiting for you to download and start whipping up some scrummy tidbits.
To give you a taste of what you'll find inside, we've written up the instructions for our cover recipe below. These yo-yo biscuits are super easy to make, and we have insider knowledge that they taste just as good as they look. For even more old-school afternoon treats, visit the App Store.
INGREDIENTS
BISCUITS:
6oz (180g) butter
2oz (60g) icing sugar, sifted
6oz (180g) plain flour
2oz (60g) custard powder
½ teaspoon vanilla essence
FILLING:
2oz (60g) butter
½ cup icing sugar
½ teaspoon vanilla essence
2 teaspoons milk
METHOD
Preheat oven to 160°. In a mixing bowl, cream butter and sugar. Sift flour and custard powder 3 times, then mix into butter and sugar mixture. Stir in vanilla essence.
Line a baking tray with baking paper. Roll large teaspoons of mixture into balls and place on tray. Press biscuits down lightly with a fork.
Bake on the middle shelf for 15 to 20 minutes. Watch that the underside does not colour too much.
To make filling, cream butter and sifted icing sugar until light and fluffy. Add vanilla essence, then gradually add milk., beating well. This mixture makes enough filling for 30 Yo-Yo Biscuits, which is double the Yo-Yo Biscuit recipe.
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