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.
Recipe: Tea flavoured digestive biscuits
- 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
- 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!
Enjoy your freshly baked digestives with a cup, or mug of Typhoo tea – the question is to dunk or not to dunk?
Recipe commissioned by Typhoo, all opinions our own.