The Ultimate Homemade English Tea Biscuits Guide
There’s something magical about the crisp snap of a freshly baked English tea biscuit dunked in steaming English biscuit tea. As a lifelong baker and tea enthusiast, I’ve perfected this English biscuit recipe to rival even the most famous store-bought brands. Let me share everything I’ve learned about creating these buttery delights and storing them in your favorite English biscuit jar.
A Bite of History: The Story Behind English Tea Biscuits
In 1839, Scottish doctors created the first digestive biscuits to soothe stomachs. These early versions used whole wheat flour and baking soda – ingredients we still use today. What began as medicinal treats soon became teatime staples across Britain.
Fun Fact: The distinctive fork marks on biscuits weren’t just decorative – they helped the dough bake evenly in wood-fired ovens!
My Award-Winning English Biscuit Recipe
(Makes 24 perfect dunking biscuits)
Ingredients:
- 2 cups whole wheat flour (must be whole wheat for authentic texture)
- ½ cup cold butter, cubed (never substitute oil!)
- ¾ cup powdered sugar (reduce to ½ cup for less sweetness)
- 1 tsp malt extract (or vanilla/maple as backup)
- 3-4 tbsp cold milk
Step-by-Step Method:
- Pulse flour and butter in a food processor until crumbly
- Add sugar, milk, and extract – mix just until combined
- Roll to ¼-inch thickness and cut into rounds
- Prick with fork (this prevents air bubbles)
- Bake at 350°F (180°C) for 15-20 minutes until golden
Pro Tip: For extra crispness, leave biscuits in the turned-off oven for 5 extra minutes after baking.
