Ringtons Lemon Meringue Bars


150g Ringtons Lemon Meringue Biscuits, broken into pieces, plus another for topping

1/2 tin condensed milk

300g butter

1/2 tsp lemon essence

200g white chocolate

Handful of ready made meringues, crumbled


1. Line a 25cm square baking tin. Place all ingredients except meringues in a large microwavable bowl. Microwave at 30 second increments, stirring after each until mixture is melted.

2. Stir in the crumbled meringues until the mixture is a stiff consistency.

3. Place mixture into the prepared tin and flatten, sprinkle remains biscuit over the top. Set in the fridge for 2 hours and slice!


Ringtons Tea Loaf


25g raisins

175ml strong cold tea (try Ringtons Samovar Orange Spice)

225g self raising flour

175g demerera sugar

1 egg


1. Brew your tea and strain, soak raisins in the tea overnight.

2. Preheat the oven to 160 degrees C/Gas Mark 3. Grease and line a 680g loaf tin.

3. Tip fruit and remaining tea into a large bowl and stir in all other ingredients.

4. Pour mixture into prepared tin and bake for 1 hour.

5. Let cake cool in tin for 30 minutes before turning out onto a wire rack to cool fully. Slice and serve!


Ringtons Camomile Cloud Biscuits


For the biscuits

110g unsalted butter, softened

70g golden caster sugar

1/2 tbsp Ringtons Pure Loose Camomile Tea

1 egg yolk

1 tsp vanilla extract

140g plain flour

For the icing

100g icing sugar

1-2 tbsp water



1. In a large bowl, cream together the butter and sugar. In a pestle & mortar grind down the tea to a fine powder and stir into the butter mixture.

2. Beat in the egg yolk then add the flour and mix until combined. Wrap the dough in cling film and chill in the fridge for 1 hour. 

3. Preheat the oven to 190 degrees C/Gas Mark 5. Line a baking sheet with parchment paper. 

4. Roll out the dough between sheets of parchment as the dough can be quite sticky, until about 5mm in thickness. Cut with your cutter shape of choice, I used clouds! 

5. Place shapes on prepared sheets and bake for 10 minutes until golden brown, leave to cool on a wire rack. 

6. Once cooled, in a small bowl mix together icing sugar and water, you're looking for a smooth consistency, not too runny. Ice your biscuits, I find using a piping bag is easiest!