Southport Visiter

Time for tea – in biscuits!

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I LOVE making biscuits – and this week I have a perfect excuse.

National Tea Day is on April 21, so I thought I would share these unusual and extremely tasty Tea Biscuits.

For this recipe, I have used Lady Grey as it brings a subtle citrus flavour, but you can use any – bergamot, rose, jasmine, fruit tea, etc.

Keep the dough in the fridge until you are ready to roll. Ingredient­s:

150g unsalted butter, diced and softened 115g light muscovado sugar 1 egg, beaten 2 tbsp Lady Grey tea leaves 200g plain flour Demerara sugar for sprinkling You will need three baking trays lined with baking paper Method:

Pre-heat oven to 1700C. In a large bowl. beat together the sugar and butter until light and creamy.

Mix in the tea leaves until well combined. Gradually add the beaten egg. Sift the flour over the mixture and with a metal spoon carefully fold to combine making a firm dough.

On a floured surface roll the dough to make a log pressing down gently to flatten slightly, making a log approximat­ely 23cm/9in long.

Wrap the dough in cling film and chill for around one hour until the dough is firm enough to slice.

Using a sharp knife, cut the dough log widthways into ¼-inch slices and place slightly apart on the baking trays.

Sprinkle with a little demerara sugar and bake in the oven for 10-15 mins until lightly golden.

Using a spatula transfer the biscuits to cool down – then they’re all ready to devour and enjoy.

Lesley and her husband, Roberto, own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes find her on Twitter: @LYatesNutr­ition Chef’s Note: why tea?

Tea is antioxidan­t rich. Organic herbal teas are acclaimed for soothing a multitude of symptoms, naturopath­s swear by their easily digestible health benefits, much more pleasant than swallowing a pill.

 ??  ?? Ready to devour and enjoy – Lesley YatesCinti’s tasty Tea Biscuits
Ready to devour and enjoy – Lesley YatesCinti’s tasty Tea Biscuits

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