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Rich Tea Biscuits


This recipe yields biscuits that are coarser than the commercially produced biscuits, but they work just as well for dunking. My advice? Dunk long and enjoy the soaked biscuit to the fullest. - Regula Ysewijn

Makes 22 to 24 biscuits

280 grams white flour
1 tablespoon baking powder
1/2 teaspoon salt
3 heaping teaspoons cane sugar
4 1/12 tablespoons cold unsalted butter
2/3 cup cold, full-fat milk

Preheat your oven to 410° F (210° C) and prepare a baking tray with parchment paper.
Combine the dry ingredients in a bowl, mix well.
Cut the butter into small cubes, transfer to the bowl and start rubbing the butter into the flour until you get a mixture that resembles coarse breadcrumbs.

Pour in the milk, combine with your fingers, then press and knead briefly into a smooth dough.

Turn out the dough onto a clean floured working surface and divide it in half to make it more manageable to work with. Take one half of the dough, and roll it out as thinly as possible. (Keep in mind that the biscuits will double in thickness.) Using a cookie or biscuit cutter, cut the biscuits into individual 6 centimeter-wide circles. Repeat with the other half of dough.

Prick the biscuits gently with a fork or pastry docker, all over, and transfer them to your baking tray.

Place in the center rack of your oven and bake for 10 minutes, or until slightly golden but not browned. Cool on a baking tray.

Optional: Boil fresh water, place tea in your favorite cup, pour hot water over it, and wait. Break a Rich Tea biscuit in 2 and dunk. Enjoy.

Store your biscuits in an airtight container. They are best when enjoyed immediately, but will last around 3 to 4 days.
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