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Cornish Tea Biscuits

Cornish Tea Biscuits is a traditional English recipe (originating in Cornwall) for classic biscuit/cookie that shares some properties with a scone that's almost lost today but which used to be a key component of Cornish teas in the 19th century. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Tea Biscuits.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

24 x 5cm biscuits

Rating:

Tags : Spice RecipesMilk RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes

This is an interesting recipe that essentially survives due to Cornish emigres to Wisconsin during the 1850s. As tin mining in Cornwall was dying, Cornish miners emigrated to Russian, Australia, Canada and the US amongst other places. Those moving to Mexico brought pasties to Hidalgo. Those migrating to Wisconsin brought biscuits with them. The term works in both British and American English as these are half way between a scone (biscuit) and a biscuit (cookie).

Ingredients:

500g (4 cups) plain flour
225g (1 cup, heaped) sugar
1 tsp salt
3 tsp baking powder
1 tsp ground nutmeg
150g lard
75g butter
160g (1 cup) raisins
2 eggs
250ml (1 cup) whole milk

Method:

Pre-heat your oven to 190C (170C fan/375F).

Sift together the flour, salt, baking powder and nutmeg into a bowl then stir in the sugar.

Add the fat, diced and rub into the flour mixture with your fingertips (or cut in with pastry knives) until the mixture resembles baby peas. Beat the eggs in a jug then whisk in the milk.

Add the egg mixture to the dry ingredients a little at a time, incorporating well after each addition.

Turn the dough out onto a floured work surface and knead lightly. Roll to 12mm (1/2 in) thick then cut with a 5cm (2 in) diameter plain biscuit cutter.

Transfer to greased baking trays and sprinkle a little sugar on top. Place in your pre-heated oven and bake for 20 minutes, until risen and golden.

Transfer to a wire rack and allow to cool. They are best served warm with plenty of butter. If cold, they can be warmed for about 20 seconds in the microwave before serving.