Tea for my Mom

>> Saturday 8 May 2010

One of the things that was at the heart of my feelings of inadequacy when growing up was the inability to make a cup of tea to suit my mother's taste and standards. Oh we used to have major quarrels about her and her precious tea - it's too hot, it's too cold, it's too strong, it's too weak, not enough milk and sugar, too much milk and sugar, the cup is too full, it's not the right cup... aye, aye, aye... on and on it went. Perhaps I am only brave enough to say that I'd have a tea party for my mom for Mother's Day simply because I know that I would not be doing so in reality... given that she's in Guyana and I am here in Barbados? Ah! One wonders. Click here to continue reading this week's column.

Try a cup of tea of your choice with one of these biscuits

Coconut Cranberry Cradamom Drop Biscuits


Yield: 12 - 14

  • 2 + 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 heaped teaspoon ground cardamom (black & green if you have)
  • 1/2 teaspoon salt
  • 4 oz cold unsalted butter
  • 2 oz cold vegetable shortening
  • 2 cups freshly grated coconut
  • 1 cup dried cranberries
  • 1 cup white granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup cold milk


  1. Preheat oven to 350 degrees F
  2. Add flour, baking powder, cardamom and salt to a large bowl and mix thoroughly
  3. Cut in butter and shortening to flour mixture
  4. Stir in coconut and cranberries to flour mixture. Set aside in refrigerator if your kitchen is very warm
  5. Add sugar and egg to bowl and whisk for 3 - 4 minutes until frothy
  6. Add milk and egg-sugar mixture along with the flour-butter-coconut-cranberries mixture and fold until just combined (the mixture will be sticky)
  7. Measure and drop biscuits on lined baking sheets
  8. Bake for 25 - 30 minutes or until biscuits are golden
  9. Cool on wire rack. Serve warm or at room temperature


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