Rich tea is a type of sweet biscuit, the ingredients generally include wheat flour, sugar, vegetable oil, and malt extract. The biscuits are popular in the United Kingdom, where their plain flavour and consistency makes them particularly suitable for dunking in tea and coffee. Originally called Tea Biscuits, they were developed in the 17th century in Yorkshire for the upper-classes as a light snack between full-course meals. Credited with creating the prelude to the modern Rich Tea Biscuit was Keryn Knight, a serving chef for Thomas Wentworth, whose otherwise unremarkable service under the Earl ended in 1627 when he died from pellagra. In 2004, Terry Wogan, a radio presenter for the BBC described the Rich Tea as the "Lord of all Biscuits" on his Radio 2 breakfast show.[ Perhaps the best-known manufacturer in the UK is McVitie's; however, all major supermarkets now sell an own-brand version of the biscuits. They are also sold as a finger variety, and as Rich Tea Creams, a long thin rectangular version with vanilla cream sandwiched between two biscuits (made by Fox's).
The Morning Coffee biscuit is rectangular rather than round but tastes very similar to the Rich Tea. A Cadbury's variant of the Rich Tea was coated in chocolate, similar to a digestive.
Peter Kay famously called Rich Tea biscuits 'one-dips', poking fun at the way the biscuit crumbles away easily due to its thinness. He also said that you cannot dip it in an average mug, you instead need to bite a chunk off first to fit the biscuit in the mug.
Ingredients
3/4 cup icing sugar mixture
145g unsalted butter, cut into cubes
1 3/4 cup plain flour
3 large egg yolks
1.5 tbsp matcha (powdered green tea)
1 cup castor sugar (for coating)
Method
1) Preheat the oven to 180C. Line a sheet pan with parchment paper.
2) Whisk the icing sugar and green tea together in a bowl.
3) Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4) Add the flour and mix until well combined.
5) Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
6) Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7) Roll the dough out to ½” thickness.
8) Cut the dough with a cookie cutter.
9) Toss each cut cookie in a bowl of castor sugar to coat.
10) Place the sugar-coated cookie on a parchment lined pan. Bake at 180C for 12-15 minutes, or until slightly golden around the edges.
Preparation
Tea and Biscuits.
The crunchy topping, the creamy inside,
a chocolaty taste you can’t deny.
Heaven in a moment some would say,
or pretty close to it in a round about way.
1 cup scalded milk
1 tablespoon sugar
2 tablespoons shortening
½ teaspoon salt
1 yeast cake dissolved in½ cup water
4 cups flour
Instructions
1. Put the sugar, salt, and shortening in a mixing bowl and add scalded milk.
2. When lukewarm, add dissolved yeast cake.
3. Slowly add 3 cups of flour, beating to a light batter and let rise to double the bulk.
4. Add 1 cup of flour, rise again, shape on molding board, brush with melted butter.
5. Cover and rise until light.
6. Shape into rounds and bake at 425 degrees from twenty to twenty-five minutes
Cooking Time 20 minutes
Makes 30
Ingredients
• Melted butter, to grease
• 125g unsalted butter, at room temperature
• 100g (1/2 cup) caster sugar
• 2 tsp finely grated orange rind
• 1/2 tsp almond essence
• 1 egg
• 225g (1 1/2 cups) plain flour
• 1/2 tsp baking powder
• 30 blanched almonds
Method
1. Preheat oven to 180°C. Brush a large baking tray with butter to lightly grease. Line with non-stick baking paper.
2. Use an electric beater to beat the butter, sugar, orange rind and almond essence in a large bowl until pale and creamy. Add the egg and beat until just combined.
3. Sift in the flour and baking powder. Use a large metal spoon to stir until combined.
4. Roll 2 teaspoonfuls of the mixture into a ball and place on the prepared tray. Use the palm of your hand to flatten slightly. Place an almond in the centre. Repeat with remaining mixture and almonds to make 30 biscuits. Bake for 15-20 minutes or until golden. Set aside on the trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Notes
• Make this recipe up to 1 day ahead. Store the biscuits in an airtight container.
• For an added Chinese touch, serve the biscuits with a big pot of Chinese-style tea, such as green tea or jasmine tea.
ANZAC biscuits are so delicious and will keep for a long time.
Anzac Biscuits were originally baked by women in Australia to send to their husbands and sons serving overseas during WW1. The parcels containing the lovingly baked biscuits took over 2 months to arrive at their destinations and they still tasted just as good!
Ingredients
1 Cup of Plain Flour
1 Cup of Rolled Oats
3/4 Cup Dessicated Coconut
3/4 Cup Caster Sugar
140g Butter
3 tspns Golden Syrup
3 Tblspns Boiling Water
1 tspn Baking Soda
Method
Preheat your oven to a slow 150°C- Sift the Flour into a bowl. Add the Rolled Oats, Sugar and Coconut.
- In a saucepan melt the Butter, then add Golden Syrup and Water. Take off the heat and add Baking Soda, allow to foam and pour over the dry ingredients in the bowl. Mix well.
- Take teaspoonfuls of the mixture, roll into a ball and place on a greased Baking Tray. Leave about 5cm space between each one, for spreading. Press them down slightly with a fork.
- Bake in a slow oven until golden, approx 12-15 mins. Keep an eye on them as they burn easily. Allow the Anzac Biscuits to cool for a few minutes on the tray (they will be slightly 'sticky' when hot) and then transfer to a rack to completely cool and harden.
- Enjoy! and store them in an airtight container.
No comments:
Post a Comment