Recipe Index

Ingredients

• 14oz plain flour, plus extra for dusting
• 3½oz icing sugar
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
• 1½ tbsp ground ginger
• 2 tsp ground cardamom
• 2 tsp ground black pepper
• 9oz unsalted butter, softened
• 7oz condensed milk

Method

1. Sift the plain flour, icing sugar, baking powder, bicarbonate of soda, salt, ground ginger, cardamom and black pepper into a large bowl and set the spiced flour aside.
2. Beat the softened butter with the condensed milk in a second large bowl for about 2 minutes until the mixture looks light and fluffy.
3. Add the dry ingredients to the butter bowl and beat until the mixture starts to come together, then finish it with a flexible spatula into a gingerbread-like dough.
4. Cover the dough with cling film and rest it in a cool place for 30 minutes.
5. Heat the oven to 400°F and line two large baking trays with baking parchment.
6. Roll half of the dough at a time on a floured surface to the thickness of a coin, keeping the rest covered so it does not dry out, and stamp out rounds with a cookie cutter.
7. Arrange the biscuits on the trays with a little space around each one and bake them for 10 minutes until the edges brown slightly.
8. Cool the biscuits on their tray for 5 minutes so they firm up, then move them to a rack to cool completely while the remaining dough is rolled and baked.
9. Store the cooled tea biscuits in an airtight container in a cool, dry place.

Prep: 1 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data