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Mother’s Day High Tea Hacks: How to Make Awesome Finger/Ribbon Sandwiches

This Mother’s Day we celebrate those amazing people in our lives who nurture us and make it possible for us to be better people. So for all those people who do this be it mother, grandmother, aunt, cousin, sister (real, adopted or married in) or friend; thank you!

One of the pivotal people for me is my Mum. Why you ask? Well … I wrote a list:

  1. She doesn’t limit the possible. When I was eight years old she told me that “of course you can travel overseas” followed by “you just have to save for a ticket”. Four years later, she booked flights for me, my Grandmother, and herself. Best trip ever!
  2. She gives amazing gifts, things that you weren’t even aware that you needed just yet. A prime example is how my house is populated by beautiful furniture that she just “happened to find”.
  3. She trusts me and takes things seriously. When I said there was a gap in the market for catering, she started to ask those practical questions on how it would work. Before I knew it we had half a business plan written and she was investing money in my idea.

High Tea is the perfect way to show how much you appreciate your Mother. They are fiddley, fun, time-consuming, and decadent.

They also ALWAYS have finger sandwiches.

My top hacks to make amazing finger sandwiches are:

  • Start by keeping in mind that one loaf of bread will give you about 24 finger sandwiches
  • You will need a serving of two to four finger sandwiches per person (the amount depends on how much you think people will eat and what other things you will be serving it with. For a High Tea work on six to eight petite pieces per person as a serving)
  • Get fresh bread
  • Use real butter, softened to room temperature so it doesn’t tear the bread as you butter
  • Make them no more than four hours before you will eat them
  • Finger sandwiches dry out easily so before you start: get a tea towel, hold it under a running water tap until damp, turn off your tap, and wring the towel out. You will then use this to cover your sandwiches as you make them or they are waiting for you to cut them so they don’t dry out
  • Use soft fillings. Nothing sliced, or with big chunks in it. Otherwise, the bread will tear as you try and cut the “ribbons/fingers”.

My two all-time favourites fillings are:

  • Smoked salmon, cream cheese and capers (chop the salmon finely and then mix them all together) and
  • Egg and cress (boil your eggs, peel, mash and add mayo. Season to taste, then mix in your cress!).

Make the sandwiches is the normal way (two slices of bread, buttered, fillings added and then placed together) then cut off crusts. Then cut the remaining sandwich into three “ribbons/fingers”.

Above all have fun! These are not things you get to eat every day and making them should be a joy. Just like our Mothers (in whatever form they take) are a joy!

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