Afternoon tea also known as low tea, is a light meal typically eaten between 3pm and 5pm. The custom of drinking tea originated in England when Catherine of Bragança married Charles II in 1661 and brought the practice of drinking tea in the afternoon with her from Portugal.
Various places that belonged to the former British Empire also have such a meal. However, changes in social customs and working hours mean that most Britons will rarely take afternoon tea, if at all.
Traditionally, loose tea is brewed in a teapot and served in teacups with milk and sugar. This is accompanied by sandwiches (customarily cucumber, egg and cress, fish paste, ham, and smoked salmon), scones (with clotted cream and jam, see cream tea) and usually cakes and pastries.
Here you are some British and American recipes to be eaten with your tea.
For about 20 cookies:
·75 gramms brown sugar
·75 gramms white sugar
·75 gramms butter
·1 tablespoon of vanilla extract
·170 gramms flour
·1 teaspoon of baking soda
·75 gramms chocolate chips
·Mix the brown and white sugar with the butter in a bowl until creamy. Use a fork or a wooden spoon.
·Beat the egg and add it to the mixture.
·Then, add the flour, vanilla and baking soda and mix all ingredients.
·Finally, add the chocolate chips and mix again.
·Preheat the oven at 180ºC.
·Make little balls with the mixture and create the cookies.
·Place them on an oven tray with oven film paper. There must be 5 cm between them.
·Bake for 8-10 minutes.
2/3 cup flour 1/4 cup cocoa powder 5 tablespoons butter (melted) 1 cup brown sugar 2 eggs
·Preheat oven to 375F and lightly butter a square baking dish (8x8).
·Place cocoa powder, sugar and melted butter in a large bowl.
·In a separate bowl beat the eggs.
·Add beaten eggs to cocoa/sugar mixture and mix well.
·Add flour until just combined.
·Do not over mix.
·Transfer batter to baking dish.
·Place in preheated oven and bake for approximately 25 minutes.