When I was around 11 I served at a scottish tea house for the summer.
They served these Scottish Tea biscuits. At the end of the day we would get to eat all the biscuits that were'nt used that day.( They would have to make a new batch every morning)
I got the recipe from the organizers but of course I lost it a little while after-(I was not very organized in those days!) I was wondering if anyone had it!
Thanks
Cassie~Jane
Did they look something like thick crackers or were they more like cookies? Were they sweet? Can you describe what you remember about them? Was the Scottish tea house in Scotland or elsewhere?
--CM
Well CM, I can answer one of your questions (I am a very close friend to Cassie-Jane) The Scottish tea house was not in ScotLand, in Canada.
Mariah-RoseCass
Hi,
The scottish tea house was somewhere in Peterborough .
There were 2 kinds I think somthing like oatcookies or biscuits and then the biscuit-it was just like a normal biscuit but tasted better.
Hope this helps
Cassie~Jane
Did they look something like this or am I on the wrong track?
--CM
No you are right-those were one of them the other was just a normal biscuit!
Cassie~Jane
The picture of what looks like a cracker is what Scots call a "Rich Tea Biscuit".
--CM
Would that be like McVitie's Digestive Cookies?
Close to McVitie's Digestive Cookies
Ingredients
- 3/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon rolled oats 4 tablespoons butter
- 4 tablespoons brown sugar
- 4 tablespoons milk
Preparation
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
3. Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
4. Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.
Thank you CM and Karen !-it sounds like that!
Cassie~Jane
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