members recipes

Ingredients
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)

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.