I have loved English tea biscuits ever since I was a little girl and they were handed to me in Sunday School along with a paper cup of grape juice. These days I prefer them with a large mug of black tea sweetened with honey and whitened with a bit of milk. They are the perfect dunking cookie and are just the thing when you want “a little something” with your afternoon tea.
Until this week I’d only ever had the store-bought version, long rolls of perfectly round biscuits in cellophane wrappers. But after tasting this homemade English tea biscuits recipe, I can’t imagine ever going back.
Digesting History
English tea biscuits, or digestive biscuits, were first developed in Scotland in the early 1800’s by a couple of doctors who wanted to aid the digestion of their patients. The combination of whole wheat flour (to keep things moving) and baking soda (to keep things calm) apparently did the trick.
Nowadays they are lovely as a not-too-sweet treat with a cup of tea, served as part of a cheese-platter, or used in place of graham crackers to form a base for creamy cheesecakes. You can also serve them with an array of sweet accompaniments such as our Mixed Summer Berry Tea Jelly, raw honey, or Spiced Pear Jam.
English Tea Biscuits Recipe
Traditionally, these digestive aid biscuits were made with whole grain flour, vegetable oil, baking soda, sugar, and malt extract. While this recipe has certainly stood the test of time, I’m a firm believer that every baked good tastes better with butter, so I substitute it for the vegetable oil. If you want to be a purist, by all means, stick to vegetable oil.
Whole wheat flour is a must for these biscuits. It provides the grainy texture and unique flavor that is the hallmark of a proper digestive biscuit. Malt extract is another important ingredient, but I can't find malt extract in my part of the world. Instead, I substitute with either vanilla or maple extract, and they are both perfectly scrumptious. As mentioned above, real butter gives these biscuits a new depth of richness with beautiful layers of crispy goodness. For me, substituting butter for the vegetable oil is a much more delicious option.
If you have a food processor, this dough will be ready for shaping and baking in just a few minutes. Start with the flour and baking soda, pulsing just enough to combine. Add the butter and pulse until mixture resembles coarse crumbs. Add the powdered sugar and pulse a few times to mix. Turn out the dry ingredients into a mixing bowl and add the milk and extract of your choosing. Stir well with a wooden spoon until the dough forms, then press dough into a mound and turn out onto a floured surface. Cover with a piece of parchment paper and roll until about 1/8th of an inch thick.
The traditional shape of tea biscuits is round. You can make them with smooth edges or scalloped, whatever takes your fancy. Place the biscuits onto a parchment-lined baking sheet, then prick the top of each one all over with the tines of a fork. This gives the biscuits their instantly recognizable look.
Some cookies are best slightly-undercooked, but that is not the case with this English tea biscuits recipe. They are at their best nicely browned so they cool to a nice, crispy biscuit. Once they’re cooled, store them in an airtight container or well-wrapped in the freezer until you’re ready to use. Serve them with one of our beautiful breakfast teas such as our House Blend vanilla black tea, Heritage Blend Scottish Breakfast maple black tea, or Fog Cutter lemon peel black tea.
English Tea Biscuits
Ingredients:
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 cup butter, cut in pieces
- 3/4 cup powdered sugar (1/2 cup if you prefer less sweet)
- 1/4 cup cold milk
- 1 teaspoon malt extract (vanilla or maple are other good options)
Directions:
Preheat to 350F. Cover baking sheets with parchment and set aside.
Place flour and baking powder into bowl of food processor and pulse to combine. Add butter and pulse until mixture resembles crumbs. Add powdered sugar and pulse to mix.
Pour dry ingredients into medium mixing bowl, add milk and malt extract, and stir until dough forms.
Turn mixture out onto floured surface and knead just until dough is smooth and holds together well.
Roll out dough to about 1/8 inch thick and cut into circles. Place cookies on baking sheets and prick them all over with a fork.
Bake until nicely browned, about 15-20 minutes.
Remove from oven and cool on pan until cool and crisp.
Krista Bjorn
Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
FAQs
'Biscuit' is from old French for “twice baked” hence crisp. What Americans call biscuits the British would probably describe as a savory scone. A biscuit is any small crisp treat, a tea biscuit is one made with tea in mind.
What is the secret to an excellent biscuit? ›
The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!
Why are rich tea biscuits so good? ›
The plain flavour and consistency of rich tea make them particularly suitable for dunking in tea and coffee. McVitie's has used the brand name "Rich Tea" since 1891 and remains the most well-known manufacturer in the UK. Since 2000, most major supermarkets sell an own-brand version of the biscuits.
How is a rich tea biscuit made? ›
Perfect with a cup of Rye Bay Tea ! Add the caster sugar, flour, baking powder and butter into a large bowl and rub together with your fingers until you create a breadcrumb texture. Add the 1tbsp of milk and 0.5tsp of vanilla extract. Knead into a firm dough.
What are tea biscuits called in England? ›
In Britain, what Americans refer to as “biscuits” are known as “scones.” British biscuits are actually what Americans call “cookies.” The term “biscuits” in the United Kingdom typically refers to sweet, crumbly, and sometimes buttery bakes treats, distinct from the soft, bread-like biscuits found in the United States.
Why are my tea biscuits dry? ›
Why are my biscuits dry and crumbly? Dry and crumbly biscuits are often caused by adding too much flour. Remember, don't scoop and drop your flour – use a spoon to sprinkle the flour into the measuring cup, then level it off with a spatula.
What not to do when making biscuits? ›
5 Mistakes You're Making With Your Biscuits
- Mistake #1: Your butter is too warm.
- Mistake #2: You're using an inferior flour.
- Mistake #3: You use an appliance to mix your batter.
- Mistake #4: You don't fold the dough enough.
- Mistake #5: You twist your biscuit cutter.
White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
What is the king of biscuit? ›
Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.
What is the American equivalent of rich tea biscuits? ›
Rich Tea Classic
Description: A plain cracker. American equivalent: A Saltine without the salt. My thoughts: If you tap one of these biscuits against the table, it makes a hollow knocking noise like a piece of plywood. I feel like that's everything you need to know about these.
That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.
How unhealthy are rich tea biscuits? ›
A good old-fashioned rich tea is a healthier choice as they're low in sugar and saturated fat. This is because, unlike most biscuits, they are made with vegetable oils rather than butter. Nairn's biscuits are low in saturated fat and sugar, and are a source of fibre thanks to the oat base.
What does cream of tartar do in tea biscuits? ›
In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.
Who makes Aldi rich tea biscuits? ›
Specifications
| Ingredients | 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Sugar, Palm Oil, Invert Sugar Syrup, Raising Agents: Sodium Carbonates, Ammonium Carbonates; Salt. |
|---|
| Legal name | Rich Tea Biscuits |
| Brand name | Belmont |
| Manufacturer | Specially Produced for Aldi Stores Ltd., PO Box 26, Atherstone, Warwickshire, CV9 2SH |
| Maximum purchase quantity | 15 |
6 more rows'These increases are rooted in disruption caused by Covid, the war in Ukraine and the costs of Brexit, as well as significant rises in the cost of ingredients, energy, transport, packaging and labour. ' Pladis, which owns McVitie's, says the rocketing cost of ingredients is 'unprecedented'.
What do tea biscuits taste like? ›
These are delicious, light cookies with a hint of vanilla. Crunchy,with many layers, they satisfy our taste buds by themselves and with just a few calories. They are also a sophisticated addition to a dessert of ice cream, pudding, or fruit.
What are the two types of biscuits? ›
Types of Biscuits
- Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
- Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
- Scones. ...
- Shortcakes.
The digestive was invented in the 19th century as a digestion aid, Victorians being oddly preoccupied with their intestinal tracts. The Rich Tea is a more crackerlike alternative.
