"I have loved tea biscuits since I was a little girl. Duking them into the tea (Indian chai) couple times and eating quickly before they disintegrate and sink in the tea was part of the fun. They are perfect a “little something” with your morning or afternoon tea.
English tea biscuits were developed in the 17th century in Yorkshire, England for the upper middle class as the light snack between full course meals. The ingredients generally include brown wheat flour, sugar, vegetable oil, malt extract and leavening agents. The digestive version of tea biscuits was developed in 1839 by two Scottish doctors to further increase fiber in Victorian diets and aid digestion (of course they couldn’t eat vegetables like us normal people haha).They are very simple to make and pair well with tea, fruits, your fav jam or jelly."
Digestive Tea biscuits
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 15mins
Serves or Makes: 24
Recipe Card
ingredients
- 1 1/2 cup whole wheat flour
- 1/2 cups Coconut oil
- 1/2 cups Brown Sugar
- 1/2 teaspoon Baking powder
- 3 tablespoons milk
- 1/2 teaspoon salt
Method
DIGESTIVE TEA BISCUITS
Step 1
Preheat your oven to 350°F. Cover baking sheets with parchment.
Step 2
Place flour, brown sugar, baking powder, and salt into a bowl to whisk and combine. Add coconut oil, cold milk, and mix everything until a dough forms. Use your fingers or a food processor.
Step 3
Knead lightly until the dough is smooth and holds together well. Add more coconut oil or milk if your dough is crumbly and not easy to roll.
Step 4
Gently roll out the dough and smooth out with your fingers and seal the edges.
Step 5
4. Roll the dough out to 1/8 inch thick and cut into circles. Traditionally these biscuits are round. Place cookies on baking sheets and prick them all over with a fork and bake until light golden brown, about 15-20 minutes. Depending on how powerful your oven is, the the thickness and the size of your biscuits, the oven time may slightly vary. My personal opinion: a thicker biscuit tastes and bakes better than a thinner biscuit
Step 6
Cool on a wire rack and store biscuits in an airtight container for up to 2 weeks.