Food Extra Credit: Earl Grey and Ladyfingers (Biscoff Cookies)

Sense and Sensibility by Jane Austen is set in the society of the landed gentry in England during the early 1800s, so the Earl Grey tea is a connection to the British appreciation for tea. Tea was a common beverage, as drinking pure water in that time period was unheard of due to the unsanitary conditions. Today, most Brits will say that Twining's brand Earl Grey is essentially the staple English tea, so I chose to bring this particular brand of tea. Tea continues to be relevant today with a more diverse British Tea Culture, now implementing non-traditional flavors and influences from other cultures. Also, I chose to offer everyone the ladyfingers because they are the oldest and most delicate type of sponge cake, and they symbolize the delicacy and demure traits that genteel women were expected to display. The bitterness of the tea, however, symbolizes the underlying pretentiousness and insincerity that lies in the landed gentry. These contrasting characteristics of bitter shock and delicate sweetness are evident in the two main protagonists of the novel: the Dashwood sisters. The femininity and the delicacy of genteel women create a facade that hides the truly tumultuous and violently maddening situations that they often find themselves in, as they try to seek true love and also face the strict social hierarchy of the upper genteel class. (The Biscoff is just an additional treat that pairs well with tea).

 

Recipe:

Twining's Earl Grey Tea (Available at Whole Foods):

Simply place the tea bag into boiling hot water.

Add sugar and cream/milk to one's liking.

Biscoff Tea Cookies (Available at Whole Foods):

Pre-made

Ladyfingers (According to All Recipes):

Ingredients-

4 eggs, separated

2/3 cup of white sugar

7/8 cup of all-purpose flour

1/2 teaspoon of baking powder

Directions-

1. Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
3. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.