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- 125 g self raising flour
- 125 g caster sugar
- 125 g butter
- 2 eggs, lightly beaten
- 10 tablespoons gin
(& more to drink as you go along, if required...)
- 100 g icing sugar
- 5 tablespoons tonic
- Zest and juice from 1 lemon
- 1 lemon, sliced

Have you even noticed that the end of teatime can overlap somewhat
with the sun's position over the yardarm? We have often asked
ourselves what to do about this perennial problem so we came up with
this excellent compromise...

Preheat oven to 180'c. Line a bun tray with paper cases.

Cream together the butter and sugar until really light and fluffy. Gently beat in the
eggs and stir in 2 tablespoons of the gin and a squeeze of lemon juice. Fold in
the flour. Spoon the cake mixture into the paper cases and bake for 12-14
minutes or until the cakes have risen and spring to the touch.

Meanwhile, mix together the icing sugar, tonic, lemon zest and juice to form a
lemon drizzle.

Remove the cakes from the oven, discard the paper cases, and place the cakes
into a food processor or blender to gently crumble. Mix the crumbled cake mix
with the remaining gin, and spoon into your favourite crystal glasses. Drizzle with
a generous amount of the tonic icing, top with a lemon slice and send the
children to bed early.