The Blog

Monday isn’t normally the night for cocktails but why not invert the week – surely you’d want to break the rules for a Mulberry margarita? We tapped the ever-talented barman at Claridge’s to find out what went into our magic party concoctions.

Mulberry Peach Margaritas

100ml white peach juice
80g peach puree
10ml lime juice
30ml tequila
20ml peach schnapps

Or how about a sweet and fizzy treat?

Sherbet Prosecco

2 tea spoons of raspberry sherbet
15ml raspberry liqueur
2.5 raspberries
topped with Prosecco

Enjoy! With love from Mulberry and Claridge’s

We are big fans of tea and cake at Mulberry – it’s our favourite afternoon treat.  So when a recipe for Two Tone Cookies dropped into our inbox from one of London’s best-loved cake shops, Konditor and Cook, we were thrilled – and even more so when they said we could share it with you. 

Konditor and Cook >

Even these ones look good enough to eat!

The pastry recipes for these cookies are simple to follow and suitable for a novice baker. You can make simple spirals or zebra stripe layers.

Chocolate pastry:
- 50g sugar
- 100g salted butter, (cold butter, cut into cubes)
- 130g plain flour, sifted
- 20g dark cocoa powder

Light pastry:
- 50g sugar
- 100g salted butter, (cold butter, cut into cubes)
- 150g plain flour, sifted
- ¼ zest or un-waxed orange

 Method (it’s the same for both colour pastries):

1. Put the sugar and butter into a bowl and mix together with your fingers or a spatula. Add the flour and cocoa/orange zest and mix to a firm dough as quickly as possible.

2. Careful – if you work it for too long the dough will go oily and the biscuits will shrink and will lose their soft texture!

3. Flatten the dough into slabs, wrap in film and chill for 1 hour.

Making the spiral pattern:

1.Remove both pastries from the fridge and briefly knead both to soften.

2.For a spiral shape, take two equal quantiities from either dough roll separately with a rolling pin into roughly 6mm thick rectangular slabs.

3.Using a pastry brush, moisten the surface of the light pastry sheet with cold water then bond the chocolate slab on top.

4.Roll back down to a 6mm thickness.

5. Then tightly roll the dough into a log about 4cm in diameter.

6. Chill for 1 hour

Baking:

Chill the finished patterns for 1 hour. When ready to bake, slice the logs into 6mm thick discs. Place apart on a baking tray. Preheat oven to 180C and bake for 12–15 minutes until golden.

Remove from oven and cool. Offer around to your friends and family (making sure you keep plenty for yourself as well)!

Thanks so much to Konditor and Cook for this yummy recipe! 

And a big thank you to Nina Chakrabarti for the illustration.