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- Dish type
- Biscuits and cookies
These simple tea time biscuits can be eaten plain or can be decorated with icing sugar or melted chocolate.
9 people made this
- 500g plain flour, sieved
- 3 teaspoons baking powder
- Pinch of salt
- 1 teaspoon caster sugar
- 20g butter
- 200ml milk
MethodPrep:20min ›Cook:12min ›Ready in:32min
- Preheat the oven to 200 degrees C / Gas 6. Lightly grease or line a baking tray.
- Mix the flour, baking powder, salt and sugar. Stir in butter alternately with milk; mix well to create a dough.
- Roll out the dough (about 1/2cm thick) on a lightly floured surface. Cut the dough into squares or use a biscuit cutter to stamp out 10 biscuits. Arrange the biscuits on a baking tray and bake for about 12 minutes, or until golden brown. Transfer to a wire rack to cool.
Reviews & ratingsAverage global rating:(7)
Reviews in English (1)
This tastes very plain not sweet at all. But with melted chocolate all round each biscuit and toppings it doesn't actually taste over all too bad. I just wouldn't recommend eating these plain unless your diabetic or something. I guess if you wanted to add more sugar into the mix it wouldn't be too bad.-23 Nov 2013
Prize Winning Tea Biscuits
These fluffy and filling tea biscuits are great for breakfast, lunch, dinner, or as a snack between meals. I have used numerous variations of this recipe to great success and have included some of them for you here.
But don’t let that limit you – you can add other items (like chopped ham or bacon for breakfast biscuits) to this recipe and create your very own special treats!
Tea Biscuits | Four Ingredient Recipe
I left the recipe for these tea biscuits in my booklet, instead of tearing it out. I would have forgotten what the photographs were had I not suddenly found the recipe. Just four ingredients are needed to make these so I hope you give them a try.
Head straight on to the Recipe For ♥ Tea Biscuits ♥
I have a super power! My special ability is shuffling papers around my desk. I am in the habit of printing off things that need to be done. My reason for this is that I like to make notes. And each piece of paper serves as a reminder for what need to be attended to. At present I have an invoice for two pairs of pants that I am waiting for. One will need to go back to the store, but until my online order arrives, I won’t know which one. There are booking conformations for various places we are staying at. Notes include cancellation dates as well as the deposit amount paid. I am also in the process of typing up my four training routines. I need to laminate them and make the gym look a little but tidier. This task will be completed today.
Today’s inspirational recipe from Lavender and Lime ♥ Tea Biscuits ♥ #LavenderAndLime Click To Tweet
For a week I ignored the papers and only realized this morning that something should have been attended to on Monday! This is why I write notes, because at night and over the weekend I switch off from work. And I need the visual reminder of what needs to be attended to. Thankfully, an extra few days in this instance did not make a difference. I have set aside all the quotations for the blinds and curtains so that I can visually compare them. And I have a copy of a credit card statement where we have been charged for travel insurance that I have not yet taken up. I am still waiting to hear about our overseas trip. The last item waiting for my attention is a bill. Thankfully it can be paid off, but I would forget to do so had I not printed it.
Scones vs Biscuits?
Some have asked, &ldquoWhat&rsquos the difference between scones and biscuits?&rdquo
Dawn Perry, writing for Bon Appetit, humorously explains&hellip
&ldquoPoint being, a biscuit is not a scone. Sure, they&rsquore made up of almost the same stuff&mdashflour, leavener, fat, dairy&mdashbut they are two altogether different things and you better not try to trick me into thinking one is the other.&rdquo
And then distinguishes between the two&hellip
&ldquoBiscuits should be light&mdashairy even&mdashwith well-defined flaky layers. Tender, yes, but sturdy enough to support or be dragged through gravy, a runny egg yolk, or a generous serving of maple syrup. A scone should not flake like a biscuit. It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.&rdquo
I&rsquoll let you decide which recipes are biscuit-y and which are not. To me&hellip they&rsquore all incredibly delicious!
We&rsquove separated the scone recipes into two groups: traditional cream-style scones and specialty scones. But first&hellip
Recipe: Tea flavoured digestive biscuits
What could be more British than a mug of tea and a digestive biscuit? Britain is known world over for being a nation of tea drinkers. I once read this habit stems from the days of the British Empire, when many of the colonies were tea growing countries India, Kenya and tea from China via Hong Kong.
Other European countries such as France had more colonies in coffee growing countries and still drink more coffee than tea – and it is a common complaint of ex-pat residents that they cannot get a decent cup of “proper” tea.
The very British digestive biscuits are very easy to make at home, and so much more satisfying and tasty than the shop bought version. In a twist on the classic I have made this biscuits with Typhoo tea flavoured sugar and milk to give a subtle tea flavour.
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Russian tea biscuits are a favorite everyday treat from Cleveland, OH. Locals eat them for breakfast, for an afternoon nosh, at home and out at their favorite bakeries. If you aren’t from Cleveland, a quick glance at a Russian tea biscuit will make you think they’re rugelach. But don’t be fooled. At four to five times the size of rugelach, Russian tea biscuits are made with a different dough that makes them more like a pastry than a cookie.
This recipe is based on careful research of baking techniques and, of course, taste tests. That said, Clevelanders are quite opinionated about the style of their Russian tea biscuit dough. Some prefer a dough that is crumblier, while others lean towards a flakier dough. You will find this dough is delightfully flaky. Make sure you use full-fat sour cream or, for a slightly denser but still flaky dough, crème fraiche.
33 comments on &ldquo Russian Tea Biscuits &rdquo
These look INCREDIBLE. Beautiful photography!!
The Russian biscuits look great!! I bet they are a tummy filler too. Really love the photo, nice post. Thanks for sharing.
These look fantastic and I can almost smell their sweet yumminess! We have a Harvest Potluck at the end of October and I think I will make them for everyone but re-name them something like ‘Brains and Bones’ Biscuits. We have to go with a spooky theme for the food!
HA! What a great Halloween name! They are very easy to make and yummy!
Omg! These look incredible! I love your photos… they are making me crave these right now!!
Oh, how I can’t wait to try these scrumptious looking treats! Your photos are amazing!!
Since you are one of my favorite bloggers… I feel compelled to pass on the “Versatile Blogger Award” to you!
These look like my perfect kinda treats, i love anything with that fruity jammy pastry like combo so would love these im sure! Gorgeous
I have had russian tea biscuits from a bakery in “Heinens” grocery in Cleveland and also “Dorothy Lane Market” in Springboro, Ohio. I love them.
So, I typed in Russian Tea Biscuit Recipe …..clicked on Images….
There they were. Beautiful russian tea biscuits, on a teal green plate,
with a white doily. Those were the ones to try, YOURS.
Easy. Beautiful. Delicious. I have made them three times…..
THANKS. Better than both bakeries…..smile…
Thanks for the compliment, Carol…they are so delicious!
I just purchased the raspberry and an apricot Tea Biscuits from West Side Market in Cleveland Ohio. Now I can make my own! Thanks.
I just ran across a reference to a Russian Tea Biscuit while searching for another recipe and then did a search for them. Your blog came up first and I am jumping for joy. We went to Cleveland, OH for a convention WAY WAY back – I am guessing it’s been about 18 years ago – the Cleveland Indians were in 1995. We were walking around after getting there and hungry so we went into a Russian Deli/Bakery not too far from the convention center and the pastrami sandwich was great but we kept going back for this ‘pastry’ that I have never been able to find out what it was nor the name of the bakery. Your pictures are the first that look like what we had. I can’t wait to make them for my husband. Thank you so much.
I know exactly where you are talking about – I wish I could remember the name of the place. These are very close to those biscuits! Enjoy!
Is there any possibility you have the recipe for mud bars that Davis bakery has?
Victorian Petits Fours Biscuits
- 125g / 4 ½ oz flour
- 70g / 2 ½ oz caster sugar
- 35g / 1 ¼ oz unsalted butter, cubed, at room temperature
- 1 pinch of salt
- 25ml cream or whole milk
- The zest of 1 lemon
- 1 egg, separated
- Decoration, for example, raisins, candied peel, candied angelica, blanched almonds or pistachio nuts
- Sieve the flour. Make a well in the center and add in the sugar, butter, salt, cream, and just over ½ of the egg yolk. Mix well, but fast and lightly. Do not overwork, but form it into a dough that should be slightly sticky and firm. Wrap in plastic wrap or put it into a bowl with a plate on top and leave to rest in the fridge for an hour.
- Remove from the fridge and roll out on a well-floured worktop. Aim for a thickness of around 6mm (1/4 of an inch). Using what the Victorians would have called fancy cutters, cut out shapes and lay them on a baking sheet lined with greased baking parchment or a silicone baking mat.
- Beat the egg white and leftover yolk together with a small pinch of salt and brush this over the surface of your biscuits. Decorate each one with a raisin or piece of candied fruit or nut.
- Bake at 180°C conventional or 170°C fan (350F/340F) for 15min until just golden brown. Cool on a wire rack before serving.
These biscuits will keep for at least a week in an airtight container (though experience suggests they will have been eaten long before then).
Join Food Historian Dr Annie Gray as she shares an easy home baking recipe for Petits Fours a The, or Small Biscuits with Tea. This recipe comes from the book of Jules Gouffé whose brother, Alphonse, worked as Queen Victoria’s Head Pastry Cook.
Tips & Notes
Do not use pre-shredded cheese. Bagged, shredded cheese generally has a light coating of cornstarch to prevent it clumping and sticking together in the bag. It doesn’t melt as well as cheese you grate by hand yourself.
Keep the milk and grated cheese cold in the fridge until you need it.
You can make the dough in a stand mixer if you want.
Freezing room temperature butter mixed with flour is an easy method, and yields a tender flaky biscuit. If you don’t have time, make this recipe the traditional way with cold or frozen grated butter.
You can use a rolling pin for the dough if you don’t want to pat it out with your hands.
A good way to get 12 perfectly-sized biscuits is to pat or roll the dough into a rectangle shape and slice it with a knife into 12 even portions.
Store tea biscuits in a zip-top bag on the counter for up to three days.
Easy cheese tea biscuits freeze well. Place them in a large, zip-top bag, squeeze out any excess air, and store in the freezer for up to one month. To serve, remove from the bag and gently defrost in the microwave until warm, or let sit at room temperature until thawed.
Indian Tea shop Butter Biscuits | டீ கடை பட்டர் பிஸ்கட்
I can say a few things about most of the south Indian men and women. They love bakery butter biscuits. Some might not eat a cake but will never say no to a cookie. Trust me on this. Especially if its butter biscuits. These cookies are the real deal. These are the cookies that we love to eat all the time. These cookies are the true spirit of the French Normandy Sable cookies. They are so good and elegant with crispy exterior, tender interior and a bite full of buttery goodness. One bite and its so nostalgic. During college days in Chennai, I have had these cookies with my friends almost everyday. We used to gather around the tea shop during break hours, have a tea and share the cookies and chat for hours. Tea shops were the places where best of the ideas were born.
Lets crank up the mixer and make some greatest butter cookies. Shall we?
Sift half a cup (65 grams) of confectioners sugar over half a cup (110 grams) of butter.
Cream the butter and sugar mixture until light and fluffy. Oh yes. Good things take time. I promise your patience shall be rewarded. Scrape the bowl once to make sure the butter and sugar is properly combined. Scraping is good.
Add 1 cup (130 grams) of flour (maida), 1/8 teaspoon of salt and 1/2 teaspoon pure vanilla extract at once and mix for 15 seconds on low.
Scrape the bowl again! Mix for a minute and we are done!
Transfer the dough to a plastic cling wrapped surface and make a log. cover it with cling wrap.
Refrigerate the dough for an hour. Even over-nite is fine.
Cut the dough into half inch thick cookies.
Bake in a preheated 350F/180C oven for 22-25 minutes, rotating the pans halfway through. When they start to brown, they are done. Have an eye as they can go from brown to burnt very fast!