These homemade Rich Tea Biscuits are a nostalgic bake that brings back the classic biscuit we all used to love, light, crisp, and perfect with a cuppa. Since they’re no longer easy to find in stores, we made our own. They’re subtly sweet, with that signature crunch and golden finish, and ideal for dunking. Whether you loved them growing up or just want a reliable, fuss-free biscuit recipe, these are a perfect addition to your bikkie tin.
Homemade Rich Tea Biscuits |Just Like the Classic You Remember
Easy Homemade Rich Tea Biscuits
Ashley’s Place
20
15 minutes
12 minutes
English
Desserts
When one of my sister said to me how they really missed rich tea biscuits because they are no longer available, I said well why don't we just make some! I found a recipe for a thermo-mix version and switched it up a little to make our very own Rich Tea Biscuits at home and they were a hit!
Ingredients
85g Of Caster Sugar plus 1 Tbsp for Dusting
Zest of ½ Lemon (Medium Sized)
½ Tsp of Vanilla Essence
225g of Plain Flour
115g Unsalted Butter Chopped
1 Egg at Room Temp
50g of Currents
Directions
Take your butter out of the fridge and let it sit for about 10 -15 minutes to slightly soften. We don’t need it room temp but just slightly soften to mix easier
Add your chopped butter, flour, sugar and lemon zest into your stand mixer or bowl if using a hand held mixer, leaving the 1 tbsp out we will use this later. Mix on a lower speed for about 2 minutes but cover this with a towel otherwise you may end up with a flour cover kitchen! Just be careful to make sure the towel doesn’t touch the moving attachments and get caught.
Once this is mixed together and becomes like a sand like consistency turn the mixer off and add the egg yolks and vanilla and mix for 2 minutes until your dough starts to form, now add the currants and mix again for another 1-2 minutes until formed into a dough and everything is combined well.
Take your dough out and pop onto a piece of baking (parchment) paper and pop another one over the top. This is my little baking hack I do I always roll out cookie dough in between 2 pieces of baking paper, this way it doesn’t stick to your bench, the paper and you don’t need to add extra flour which can affect your cookies. So it is cleaner and easier, win win! Because of the currants you may need to push a little harder. Roll out into a 4-5mm thickness, you don’t need to get the ruler out just guestimate this one.
Once rolled out pop into the fridge for at least 2 hours or if you are in a rush pop into the freezer for about 15 minutes (See note 1*) we do this to harden the butter up so they hold their shape.
About 30 minutes before you are ready to cut them pre-heat your oven to 175°C and prep your tray with baking paper. I usually just get the tray out and use the baking paper from rolling them out.
Once it has chilled out you can start to cut into circles, if you have a fluted cutter you can cut out the same shapes I have. But if not just use any shape. Mine is from my business Bake it by Giovannellis you can get them here and use code Ash10. Cut into your circles depending on your size you will get about 20. Any dough left over just re-roll and bake if it is too soft to cut just pop it back into the freezer to cool a bit (See note 2*)
Pop onto your tray leaving a couple of cm in-between so they have space to bake and don’t end up joined. Now sprinkle that tbsp of Sugar over the top of the cookies pre-baking
Bake away in the oven for about 12 minutes or until golden brown. You can bake them a little longer if you want them super golden but I think they are best at about the 12 minute mark
Leave on the tray to cool for about 10 minutes as they will be soft when they come out and then move to a cooling tray to cool completely
Store in an airtight container for up to 2 weeks or pop into the freezer for up to 4-6 months