Tea Biscuits

Tea Biscuits
 
alt

This recipe was uploaded
by Saltjunk

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Yields – 4-4 ½ doz
  • 1000 g bread flour
  • 60 g baking powder
  • 50 g milk powder
  • 250 g butter (cut in cubes)
  • 500 ml water 4 eggs (beaten)
  • 250 g sugar
  • 20 g salt 1 tbsp vanilla
  • 250 currants
  • 1 egg (use for egg wash)
In a mixing bowl, combine flour, baking powder and milk powder. Cut butter in dry ingredients and blend until it reaches a mealy stage (approx 4 minutes).

Dissolve sugar, salt and vanilla in water with eggs. Add to above mixture all at once. Add currents. Mix for a short period until a slight toughness can bee seen (to a soft sticky dough). Mix only long enough to incorporate transfer to a floured table and knead gently until dry (Knead 8-10 times). Allow to rest for 10 minutes before rolling.

Roll dough to approx ¾ "thick. Cut with a cookie cutter or knife. Place pieces of dough on parchment-lined cookie sheets; and egg wash. Bake at 425 degrees F (or 215 degrees C) for approx 15 minutes or until golden brown. Serve tea biscuits with knobs of butter. Excellent with a good cup of steeped tea.

Tips:



For healthy eating, use shortening instead of butter. You can also freeze tea biscuits for future use.

Tea Biscuits

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Saltjunk

 
 

Method


In a mixing bowl, combine flour, baking powder and milk powder. Cut butter in dry ingredients and blend until it reaches a mealy stage (approx 4 minutes).

Dissolve sugar, salt and vanilla in water with eggs. Add to above mixture all at once. Add currents. Mix for a short period until a slight toughness can bee seen (to a soft sticky dough). Mix only long enough to incorporate transfer to a floured table and knead gently until dry (Knead 8-10 times). Allow to rest for 10 minutes before rolling.

Roll dough to approx ¾ "thick. Cut with a cookie cutter or knife. Place pieces of dough on parchment-lined cookie sheets; and egg wash. Bake at 425 degrees F (or 215 degrees C) for approx 15 minutes or until golden brown. Serve tea biscuits with knobs of butter. Excellent with a good cup of steeped tea.

Tips:



For healthy eating, use shortening instead of butter. You can also freeze tea biscuits for future use.

Show/hide comments

comments powered by Disqus