• 1 cucumber, sliced
  • 1T white wine vinegar
  • ½t salt flakes
  • 1T fresh dill chopped
  • ½t caster sugar
  • 8 slices whole meal bread
  • Butter for spreading
  • ½ cup cream cheese
  • 1 carrot, sliced with a vegetable peeler


  1. Combine the cucumber, vinegar, salt, dill and sugar.
  2. Spread the bread with butter and cream cheese. Cut rounds out of the bread with a scone cutter.
  3. Top each round with a slice of cucumber and carrots and top with the remaining bread rounds to make sandwiches.

COOK’S TIP: The cucumber can be sliced with a vegetable peeler for thin slices.

(Makes 8 sandwiches)

Irma’s top baking tips:

  • Know your methods
  • Use the best eggs you can find
  • Only use caster sugar and real butter

Tips for tea making

  • Use a good quality tea strainer
  • Warm the pot
  • Allow time to brew