REGENCY TEAS

2 egg whites115g ground almonds115g icing sugar storebought caramel spread, to fill2 baking sheets, greased and lined a disposable piping bag grated zest and freshly squeezed juice of 1 lemon½ tsp dried lemon verbena tea leaves200g caster sugar, plus extra for dipping¼ tsp salt110g unsalted butter, softened1½ tbsp extra virgin olive oil2 eggs plus 1 egg yolk1 tbsp vanilla extract or ½ vanilla pod, seeds only280g plain flour, sifted140g fine semolina1 tsp baking powder¼ tsp bicarbonate of sodabaking sheets, greased and lined 70g ground almonds30g plain flour a pinch of salt120g icing sugar100g butter3 egg whites80g fraises-des-bois or chopped fresh strawberries6 friand moulds, lightly greased 1 Earl Grey tea bag1 tbsp runny 4 green tea bags, or use the equivalent in tea leaves 5cm/2in piece of fresh ginger root, sliced a light, flowery honey, such as acacia honey, to taste