Crisp orange shortbread
Coeliac sufferers need not miss out on sweet treats with this gluten-free melt-in-the-mouth shortbread recipe
Chocolate tea-pots
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 12
Skip to ingredients
Ingredients
- 225ml double cream
- 175ml whole milk
- 1 Earl Grey tea bag
- 1 English Breakfast tea bag
- 375g mix of milk and dark chocolate, roughly chopped
Method
- STEP 1
Put the cream, milk and contents of the teabags in a saucepan. Gently bring to the boil, then pour through a fine sieve over the chocolate in a big bowl. Stir until all the chocolate is melted. Scrape into a jug and divide between 12 small cups or pots. Chill until firm.
