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In Britain, these goodies have a strong cultural identity as the traditional accompaniment to a cup of tea, and is regularly eaten as such. Many tea drinkers “dunk” their biscuit into their tea, allowing it to absorb liquid and soften slightly before consumption.Ingredients.
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4 cups of flour.
3/4 cups of sugar.
3 teaspoon of baking powder.
1/2 teaspoon of salt.
3 eggs, slightly beaten.
1/2 cup of oil.
1 teaspoon of vanilla.
1/4 cup of orange juice.
1/4 lb. butter, softened.
Red raspberry preserves.
1 cup of ground nuts.
1 cup of raisins.
Sugar.
Preparation:
(When the dough is ready, preheat oven to 375°F.)
1. Sift the first 4 ingredients together onto a piece of wax paper.
2. Make a well in the center with walls high enough to contain the liquid ingredients; add the eggs, oil, vanilla, and orange juice.
3. Using your fingertips, stir the flour into the center a little bit at a time, using a circular motion, dragging it inward from the inside of the wall of flour.
The dough should begin to come together to a shaky mass which you can knead (dough will be sticky -- do not add too much flour or overwork the dough on the finished product will become tough).
4. Press the dough together after kneading one to two minutes. Place in a ziplock bag and refrigerate overnight.
5. Roll the dough out 3/4 inches thick.
6. Using a sharp biscuit cutter or knife, cut the dough into 3 inch circles and place with edges nearly touching on a baking sheet sprayed lightly with nonstick spray. Brush lightly on top with heavy cream or milk.
7. Bake at 375°F 15-20 minutes or until lightly golden and risen.
8. Stir together the raspberry preserves, nuts and raisins.
9. Split them open and spread with softened butter and a spoonful or two of the raspberry preserves mixture.
Mother's tea biscuits recipe:
Ingredients:
1 beaten egg. 2/3 cup of milk.
2 tablespoons of lemon juice.
2 cups of flour.
1 tablespoon of sugar.
4 teaspoons of baking powder.
1/2 teaspoon of baking soda.
1/2 cup of shortening.
1 cup of pecans.
Preparation:
1. In the measuring cup, combine the first three ingredients together and set aside.
2. Measure and sift all the dry ingredients into a bowl.
3. Cut in the shortening until the mix resembles breadcrumbs.
4. When ready to bake, combine the milk mixture with dry ingredients. Mix lightly with a fork.
5. Roll out into 1/2 inch thick rolls and cut with 2-inch biscuit cutter.
6. Place on lightly greased cookie sheet about 1 inch apart.
7. Place a pecan nut in the middle or sprinkle with granulated sugar.
8. Bake at 400F for 10-15 minutes till lightly browned.
9. Serve warm. (And don't forget to enjoy them!)
Russian tea biscuits.
Ingredients.
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2-1/4 cups of all-purpose flour.
1/4 teaspoon of salt.
1 cup of butter, softened.
3/4 cup of sugar.
1 teaspoon of vodka.
3/4 cup of hazelnuts, finely chopped.
1/3 cup of sugar for decoration.
Preparation:
1. Pre-heat the oven to 325F (165 degrees C).
2. Combine the flour and salt and set aside.
3. In a large bowl, cream together butter and sugar. Beat in the vodka. Gradually blend in the flour/salt mixture. Fold in the chopped hazelnuts.
4. Break off the dough in the walnut sized pieces and roll into balls. On ungreased baking sheets place the balls 1-1/2 inches apart.
5. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with sugar.
6. Cool on wire racks.
Irish tea biscuits.
Ingredients:
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2 cup of flour.
3/4 cup of sugar.
4 tablespoon shortening.
2 eggs.
3 tablespoon baking powder.
3/4 teaspoon salt.
1 cup of raisins.
1/2 cup of milk.
Preparation:
1. Sift flour, sugar, baking powder and salt together (add 1/2 cup wheat germ if desired).
2. Cut in shortening with a pastry blender until mixture is like coarse meal.
3. Add raisins.
4. Beat eggs and milk together and blend into mixture.
5. Line muffin tins with paper baking cups and fill each cup 2/3 full of mixture. Bake 20-25 minutes at 350 degrees or until golden brown.
Had your fill of biscuits? Try some madeleines!
