Recipe: Tea flavoured digestive biscuits
A cup of tea tea paired with a digestive biscuit is a British classic - why not try baking these tea flavoured digestive biscuits?
Servings: 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
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!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 145mg | Potassium: 42mg | Sugar: 3g | Vitamin A: 195IU | Calcium: 10mg | Iron: 0.5mg