Tea Biscuits

Yum

 

Did you ever play dress up and have tea parties growing up? I never did, but when my niece was young, we did just that. We would set a little table, put out little desserts, play with my makeup (sorry Kayla!) and get all dressed up. She would pick out a fancy “dress” usually one of my shirts and wear my sparkly heels. It was SO fun. But being fancy is not limited to childhood. Thanks Iggy! Being a mom, I feel like fancy is something I rarely practice. Take right now, for example. I’m on vacation this week, still wearing my pajamas and have not showered. So not fancy. But that doesn’t mean my afternoon treat has to be less than. These little cookies were a recipe I had my eye on. I had just enough cake flour and took it as a sign. They are super tasty, slightly sweet, definitely buttery, the perfect combination of crunchy and soft…it’s a thing. It’s the in between that just works. It pairs perfectly with tea or coffee. You can serve alongside fresh fruit and/or cheese (clearly the answer is and cheese, so I’m not sure why I put “or”).  IF you are looking for a little afternoon snack upgrade, I highly recommend these cookies.

Tea Biscuits

Tea Biscuits

Instructions

  1. Sift together the flours, baking powder and salt, into a large bowl. Set aside.
  2. In the bowl of your electric mixer, beat together the sugar and egg yolks, on medium-high speed, until pale and doubled in volume, about 3 minutes. Add in the butter in four additions, waiting until each addition is incorporated before adding more. With the setting on low speed, add in the dry ingredients and mix just until incorporated. Form the dough into a disc, wrap in plastic wrap and chill for at least 30 minuted.
  3. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat. On a lightly floured work surface, roll the dough out to a 1/4 inch thick round. Transfer the rolled dough to another parchment lined baking sheet and freeze for 15 minutes. Return the dough to the work surface and cut into 2 1/2 inch rounds with a cookie cutter. Use a pairing knife to score the top of each round creating a diamond pattern. Brush the tops of the cookies with egg wash.
  4. Bake the cookies, rotating halfway through, until the cookie are set and the tops are golden brown, 18-20 minutes. Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
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