Let me take you back to the first time I baked a Mary Berry recipe. I had heard so much about her in the baking world-her timeless recipes, her ability to make even the trickiest bakes seem manageable. One weekend, I decided to try making her St Clements Creams, a delightful citrusy biscuit with a smooth, tangy cream filling. The moment those biscuits came out of the oven, I knew I had found something special.
These cookies have a zesty, refreshing flavor thanks to the orange and lemon notes, paired with a creamy filling. It’s like taking a bite of summer. Ever since I made them, they’ve become a go-to treat for everything from cozy afternoons to festive gatherings. So, let me guide you through the process of recreating this delicious treat.
Mary Berry St Clements Creams Recipe
I was intrigued by the name St Clements Creams. St Clements is a reference to the traditional nursery rhyme ("Oranges and lemons, say the bells of St. Clement’s"). The combination of lemon and orange zest in the cookies really captures the essence of the rhyme, and the creamy filling balances it all out perfectly. It’s the perfect marriage of flavors-bright, citrusy biscuits with a soft, indulgent cream.
Ingredients Needed
The ingredients are simple, yet the flavors they create are extraordinary. When I made these for the first time, I realized that the key is in the citrus zest. Here’s what you need:
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For The Biscuits
- 225g plain flour
- 100g butter (room temperature)
- 75g caster sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1 egg
- Pinch of salt
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For The Cream Filling
- 100g unsalted butter (room temperature)
- 150g icing sugar
- Zest of half a lemon
- Zest of half an orange
- 1-2 tbsp freshly squeezed orange juice (adjust based on desired consistency)
It’s amazing how simple ingredients can come together to make something so refreshing. The zest is key! It brings out the citrus fragrance and flavor, which is what really makes this recipe stand out.
Equipment Needed
When it comes to equipment, you don’t need anything too fancy. Here’s a quick list of what you’ll need to have on hand:
- Mixing bowls (one for the dough, one for the filling)
- Electric hand mixer or stand mixer (for ease, but you can use a whisk if you don’t mind a workout)
- Rolling pin (to roll out your dough evenly)
- Baking sheet (for the cookies to bake on)
- Cookie cutters (you can go for a round cutter or any shape you like)
- Cooling rack (for letting the biscuits cool before filling)
- Spatula (for spreading the cream)
The simplicity of the tools means this is a great beginner’s bake, but it’s also easy to do when you’re just looking to whip something up quickly.
How To Make Mary Berry St Clements Creams?
Making these cookies is an absolute joy. I remember my first attempt-it was a little messy, but once I got the hang of it, the process became so satisfying. Here’s how I make them:
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Make The Biscuits
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, beat the butter and sugar together until pale and fluffy.
- Add the egg and mix in the lemon and orange zest.
- Gradually add the flour and salt, mixing until a dough forms.
- Once the dough is formed, wrap it in cling film and chill in the fridge for 20-30 minutes (this makes rolling it out easier).
- Roll the dough out on a lightly floured surface to about 5mm thickness. Use your cookie cutter to cut out the biscuits.
- Place them on a baking sheet and bake for about 8-10 minutes, until lightly golden.
- Let them cool on a wire rack.
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Make The Cream Filling
- Beat the butter with icing sugar until light and fluffy.
- Add the zest of lemon and orange and mix until well combined.
- Gradually add the orange juice until you reach your desired consistency for the cream (it should be spreadable, not too runny).
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Assemble The Biscuits
- Once the biscuits have cooled, spread the cream on one biscuit and top with another. Gently press down to sandwich them together.
- Serve them with a cup of tea or a refreshing glass of lemonade!
It’s a relatively simple process, but the results are so impressive. The tangy citrus pairs beautifully with the buttery biscuits and the rich, smooth cream filling. Trust me, the first bite will leave you hooked!
Recipe Variations
As much as I love the classic Mary Berry St Clements Creams, there are a few variations you could try for fun:
- Swap the Citrus: You could replace the lemon and orange with lime and grapefruit for a slightly different twist.
- Add a Hint of Ginger: For an extra flavor layer, try adding ground ginger to the biscuit dough.
- Chocolate Cream Filling: If you want a more indulgent version, you could swap the citrus cream for a chocolate ganache or a chocolate buttercream filling.
- Add a Dusting of Sugar: For an extra finishing touch, dust the biscuits with a little caster sugar before serving to add some sparkle.
These tweaks can make the recipe more personalized and exciting.
What Goes Well With Mary Berry St Clements Creams?
These biscuits are light and fresh, so they pair wonderfully with other treats or drinks. Here’s what I like to serve alongside them:
- A pot of Earl Grey tea: The citrus notes complement the delicate flavors of the tea.
- Lemonade: For a refreshing, tangy match.
- Shortbread or biscotti: If you’re going for a more indulgent snack table, they pair perfectly.
- Fresh fruit: Think berries, kiwi, or even sliced oranges to enhance the citrusy theme.
They can also be served at afternoon teas or as a simple snack when you’re craving something light but satisfying.
What I Have Learnt
Making Mary Berry’s St Clements Creams taught me a lot about the balance of flavors in baking. It’s all about taking simple ingredients and elevating them with fresh, bright flavors like citrus. I also learned the importance of letting the dough chill-doing this makes it so much easier to handle and roll out.
And let’s not forget the joy of baking for others. These biscuits are always a hit, whether I’m giving them to family, friends, or coworkers. They’re perfect for sharing!
FAQs
What Are St Clements Creams In Mary Berry’s Recipe?
St Clements creams are a light, refreshing dessert inspired by the classic St Clements flavor combination of orange and lemon. In Mary Berry’s recipe, the cream mixture incorporates citrus zest and juice, typically paired with a soft biscuit base and set with gelatin to create a smooth, tangy texture that balances the sweetness of the cream.
How Can I Make Mary Berry’s St Clements Creams Recipe Without Gelatin?
If you’d like to make Mary Berry’s St Clements creams recipe without gelatin, you can use agar-agar, a plant-based alternative. You will need to adjust the quantity as agar-agar is typically more potent than gelatin. Alternatively, you could use a cornstarch slurry or double the amount of whipped cream to achieve a firmer set without the use of gelatin.
Can I Substitute The Biscuits In Mary Berry’s St Clements Creams Recipe?
Yes, you can substitute the digestive biscuits in Mary Berry’s St Clements creams recipe with other biscuit varieties such as Graham crackers or shortbread. The choice of biscuit will slightly alter the flavor and texture of the base but should still work well for the dessert. If you’re looking for a gluten-free option, gluten-free biscuits are also an appropriate substitute.