Basic tea cookies have a long tradition dating back to the Victorian era in England, where they were enjoyed as an accompaniment to afternoon tea. This type of cookie is known for its soft texture and delicate flavor, perfect for pairing with hot beverages like tea or coffee. In Latin America, these cookies go by different names depending on the country: in Mexico they are simply called "bizcochos," in Argentina and Uruguay they are popular as "tortas de té," while in Chile they may be referred to as "galletas de té." Although they vary slightly in preparation and flavors, the essence of this recipe remains throughout the region, offering a common point of enjoyment at family and social gatherings.
Basic tea cookies
How to prepare Basic tea cookies
Preheat the oven to 450 degrees F.
Combine the dry ingredients.
Incorporate the shortening with two knives or a pastry blender until the mixture resembles coarse cornmeal.
Make a well in the center and add the liquid all at once.
Stir vigorously until the dough easily pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured board and roll or pat out to 1/2 inch thickness.
Cut 2-inch biscuits with a floured water glass or biscuit cutter.
Place on an ungreased baking sheet.
Bake for 12 to 15 minutes, until the top is golden.
Serve immediately with butter, jam, or honey.
Variations:
For cheese tea biscuits use only 3/4 teaspoon of salt and 1/4 cup of shortening, add 3/4 cup of grated cheese to the dry ingredients.
For buttermilk tea biscuits use only 2 teaspoons of baking powder, add 1/2 teaspoon of baking soda, replace the milk with 1 cup of buttermilk or sour milk.
For raisin or nut tea biscuits add to the dry ingredients 1/4 cup of sugar and 3/4 cup of seedless raisins or chopped nuts, use only 7/8 cup of milk.
For whole wheat tea biscuits replace 1 cup of white flour with 1 cup of whole wheat flour.
Ingredients:
Flour, Baking powder, Salt, Shortening, Milk.
Ingredients (5)
- Flour
- Baking powder
- Salt
- Butter
- Milk
Instructions (22 steps)
- 1 Preheat the oven to 450 degrees F
- 2 Combine the dry ingredients
- 3 Incorporate the shortening with two knives or a pastry blender until the mixture resembles coarse cornmeal
- 4 Make a well in the center and add the liquid all at once
- 5 Stir vigorously until the dough pulls away easily from the sides of the bowl
- 6 Turn the dough out onto a lightly floured board and pat or roll to 1/2 inch thickness
- 7 Cut 2-inch biscuits with a floured water glass or biscuit cutter
- 8 Place on an ungreased baking sheet
- 9 Bake for 12 to 15 minutes
- 10 until the top is golden brown
- 11 Serve immediately with butter
- 12 jam
- 13 or honey
- 14 Variations: for cheese tea biscuits use only 3/4 teaspoon of salt and 1/4 cup of shortening
- 15 Add 3/4 cup of grated cheese to the dry ingredients
- 16 For buttermilk tea biscuits use only 2 teaspoons of baking powder
- 17 add 1/2 teaspoon of baking soda
- 18 replace the milk with 1 cup of buttermilk or sour milk
- 19 For raisin or nut tea biscuits add 1/4 cup of sugar to the dry ingredients
- 20 And 3/4 cup of seedless raisins or chopped nuts
- 21 use only 7/8 cup of milk
- 22 For whole wheat tea biscuits replace 1 cup of white flour with 1 cup of whole wheat flour
Nutritional Information
Calories:
112 kcal
Protein:
0g
Carbohydrates:
7g
Fat:
8g
Azúcar:
0g
Sodio:
4mg