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From a beautifully laid table to wonderful seasonal touches and a not-to-be-missed sweet treat, here’s how to make the long weekend extra special.
The table is the focal point of any good dinner party. Make sure yours is one to wow with floral-printed placemats, fine china and elegant glass candlestick holders.
Complete your space with subtle-yet-stylish nods to Spring. Mini egg decorations and egg-shaped bowls are just the thing to complete a special table setting.
As cocktail hour approaches, keep bottles chilled in our new glass ice bucket, ready to pour into our contemporary glasses. Then, all that’s left is to add decorative lanterns and candle holders for a touch of soft candlelight – mix and match as the mood takes you…
325g plain flour
1 tsp sea salt
200g butter, chilled and cut into cubes
125g golden caster sugar
2 tsp vanilla extract
2 large free range egg yolks
Zest of 1 lemon
Edible flowers, washed
Tip the flour and salt into a large mixing bowl and stir to combine. Add the butter and mix with your fingers until the mixture looks like breadcrumbs.
Add the sugar, vanilla, egg yolks and lemon zest, then stir with a wooden spoon until a smooth dough is created. Trying to touch the dough as little as possible, bring it together into a disc and chill for at least one hour.
When you’re ready to bake, preheat the oven to 180°C/gas 4/fan 160°C and lightly grease two large baking sheets. Place the dough onto a lightly floured surface and roll out to a generous 5mm thick. Using a circle cookie cutter, cut out as many circles as you can, before pressing an edible flower, or two, in the middle of each one.
Arrange the biscuits on the greased baking sheets, spacing them slightly apart so they have a bit of room to spread as they cook.
Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool.
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