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.
Jean | DelightfulRepast.com
Helen, love digestives and, even more, tea. So I will definitely want to try these!
Let me know how they go! We love biscuits and a cup of tea too!
kate @veggie desserts
Tea IN the biscuit – woman, you’re a genius. I need these right now. I am definitely trying this. So amazing.
Admittedly it is subtle, but it certainly is there. If you dunk it is tea in the biscuit in the tea!
Alida @My Little Italian Kitchen
Love digestives and love this recipe.
I have given up buying biscuits from supermarkets as they just taste of sugar. I started buying them from a small organic shop but they can be quite pricey so I really welcome this recipe. Interesting with the addition of tea. Thank you!
Thanks Alida, I agree re the hidden sugar, it is far better to make your own if you can.
I had never thought of making digestives, but they look straightforward. I’ll have to try!
Let me know how you get on.
Tea IN the biscuits. What a brilliant idea! I wonder if I can do something similar with coffee?
I can see no reason why not! I love the idea!
Nice rustic biscuits. Prefer to dunk a rich tea – they don’t fall apart.
My homemade digestives hold up very well to dunking Archie!
Love digestives, love tea so I think I’ll love this recipe.
the question is to dunk or not to dunk?
Becca @ Amuse Your Bouche
I’ve never had homemade digestive biscuits before, I bet they’re really tasty. Love the idea of infusing them with tea – and then dipping them in more tea, of course :)
Lots and lots of tea!
clever idea and I love the tea flavour in them! (not for dunking in coffee then I guess!)
Well you could. I might make a coffee version now!
Christine | Mid-Life Croissant
I’m mad about tea infused food….thinking that sugar might make a nice hostess gift or stocking stuffer. YUM!
It would make the perfect present!
thanks for the post. very helpful to make digestive biscuits
Love these Digestives – perfect with a cuppa;-)
Thanks Camilla – to dunk or not to dunk?
I’m not a dunker at all, can’t stand the crumbs in the bottom of the cup, but tea IN the biscuits sounds like a great idea!
Me too, but you only get crumbs if you dunk for too long. Timing is crucial.
What am I supposed to do with the tea bags in sugar??
You use the tea bags to infuse the sugar – either leave them for much longer and then throw them away, or infuse for a day or so, give them a shake and make tea with them!