Tea Biscuit Recipe

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These are like a viennese or melting moment biscuit. They are super delicious.

Now depending on how thick you cut these, will depend on how many biscuits you get. 

I estimated around 74.

 I also was able to freeze half of each long. 

Just wrap in baking paper, then in gladwrap. Defrost in the fridge, cut and bake as normal.




Ingredients:

300g Unsalted Butter softened
80g Icing Sugar
400g Plain Flour
100g Cornflour
1 tsp Vanilla Paste
2 Lemons zested - optional 
45g Cranberries - optional 


Note:

  • You can add orange zest, choc chips or nuts.





Method:

  • Cream butter, sugar and vanilla till light in colour.

  • Add in the lemon zest and mix, then add in the flours, mix till a dough forms.

  • Divide the dough in two, leave one half plain and knead in the cranberries to the other half.

  • Roll each half into a somewhat thick sausage and refrigerate for 30 minutes.

  • Preheat over to 160c fan forced

  • Cut the sausage on an angle, making sure your slices aren’t too thick or thin.

  • Place onto a lined baking tray and bake for around 15 minutes. They should be lightly golden, but still white looking.

  • Allow to cool on the tray.

  • Once cool, mix water and icing sugar together to form a thick icing and drizzle over the biscuits. You can also add lemon juice to make a lemon icing.

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