Name: Recipe: Tea flavoured digestive biscuits
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 20 x 2 /1/2" biscuits
Ingredients: 5 tea bags (we used Typhoo); 70 g sugar; 80 ml milk; 50 g white flour; 150 g wholemeal flour; 150 g medium oatmeal (or use porridge oats, lightly ground in a spice grinder); 150 g butter; ½ tsp bicarbonate of soda; ½ tsp salt

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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.

5 from 1 vote

Recipe: Tea flavoured digestive biscuits

Prep Time

30 mins

Cook Time

12 mins

Total Time

42 mins

A cup of tea tea paired with a digestive biscuit is a British classic - why not try baking these tea flavoured digestive biscuits?

Course: Baking

Cuisine: British

Keyword: digestive biscuits

Servings: 20 x 2 /1/2" biscuits

Calories: 109 kcal

Author: Helen Best-Shaw

Ingredients

5 tea bags we used Typhoo
70 g sugar
80 ml milk
50 g white flour
150 g wholemeal flour
150 g medium oatmeal or use porridge oats, lightly ground in a spice grinder
150 g butter
½ tsp bicarbonate of soda
½ tsp salt

Instructions

Cover three Typhoo teabags with the sugar and leave in a sealed container to infuse for at least 24 hours (we made a big batch for use in other recipes).
Warm the milk until nearly boiling, add the remaining two tea bags, and allow to steep as it cools to room temperature, then squeeze the teabags out and discard.
Mix the dry ingredients, then either dice the butter into small pieces or grate into the mixing bowl.
Rub in the butter to a breadcrumb consistency.
Add enough of the tea infused milk to bring the dough together into a ball.
Wrap in clingfilm and place in the fridge for 15 minutes.
Preheat an oven to 160 degree C (Fan)/Gas mark 4, and roll out the dough between 2 pieces of clingfilm to about 4mm thick.
Use a biscuit cutter to cut out circles, and bake on a parchment paper covered baking sheet for about 12-15 mins.
Allow to cool on the baking sheet for about 5 mins before transferring to a cooling rack.
Enjoy with a mug of Typhoo tea!