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Published on by Helen Best-Shaw 27 Comments
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What could be more British than a mug of tea and a digestive biscuit? Britain is known world over for being a nation of tea drinkers. I once read this habit stems from the days of the British Empire, when many of the colonies were tea growing countries; India, Kenya and tea from China via Hong Kong.
Other European countries such as France had more colonies in coffee growing countries and still drink more coffee than tea – and it is a common complaint of ex-pat residents that they cannot get a decent cup of “proper” tea.
The very British digestive biscuits are very easy to make at home, and so much more satisfying and tasty than the shop bought version. In a twist on the classic I have made this biscuits with Typhoo tea flavoured sugar and milk to give a subtle tea flavour.
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Recipe: Tea flavoured digestive biscuits
A cup of tea tea paired with a digestive biscuit is a British classic - why not try baking these tea flavoured digestive biscuits?
Servings: 20 x 2 /1/2" biscuits
Author: Helen Best-Shaw
Prep Time30 minutes mins
Cook Time12 minutes mins
Total Time42 minutes mins
Ingredients
- 5 tea bags (we used Typhoo)
- 70 g sugar
- 80 ml milk
- 50 g white flour
- 150 g wholemeal flour
- 150 g medium oatmeal (or use porridge oats, lightly ground in a spice grinder)
- 150 g butter
- ½ tsp bicarbonate of soda
- ½ tsp salt
Instructions
Cover three Typhoo teabags with the sugar and leave in a sealed container to infuse for at least 24 hours (we made a big batch for use in other recipes).
Warm the milk until nearly boiling, add the remaining two tea bags, and allow to steep as it cools to room temperature, then squeeze the teabags out and discard.
Mix the dry ingredients, then either dice the butter into small pieces or grate into the mixing bowl.
Rub in the butter to a breadcrumb consistency.
Add enough of the tea infused milk to bring the dough together into a ball.
Wrap in clingfilm and place in the fridge for 15 minutes.
Preheat an oven to 160 degree C (Fan)/Gas mark 4, and roll out the dough between 2 pieces of clingfilm to about 4mm thick.
Use a biscuit cutter to cut out circles, and bake on a parchment paper covered baking sheet for about 12-15 mins.
Allow to cool on the baking sheet for about 5 mins before transferring to a cooling rack.
Enjoy with a mug of Typhoo tea!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: Tea flavoured digestive biscuits
Amount Per Serving
Calories 109Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 145mg6%
Potassium 42mg1%
Carbohydrates 11g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 195IU4%
Calcium 10mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baking
Cuisine: British
Keyword: digestive biscuits
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Enjoy your freshly baked digestives with a cup, or mug of Typhoo tea – the question is to dunk or not to dunk?
Recipe commissioned by Typhoo, all opinions our own.
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Reader Interactions
Comments
Jean | DelightfulRepast.com
Helen, love digestives and, even more, tea. So I will definitely want to try these!
Reply
Helen
Let me know how they go! We love biscuits and a cup of tea too!
Reply
kate @veggie desserts
Tea IN the biscuit – woman, you’re a genius. I need these right now. I am definitely trying this. So amazing.
Reply
Helen
Admittedly it is subtle, but it certainly is there. If you dunk it is tea in the biscuit in the tea!
Reply
Alida @My Little Italian Kitchen
Love digestives and love this recipe.
I have given up buying biscuits from supermarkets as they just taste of sugar. I started buying them from a small organic shop but they can be quite pricey so I really welcome this recipe. Interesting with the addition of tea. Thank you!Reply
Helen
Thanks Alida, I agree re the hidden sugar, it is far better to make your own if you can.
Reply
Minnie
I had never thought of making digestives, but they look straightforward. I’ll have to try!Reply
Helen
Let me know how you get on.
Reply
Jenny
Tea IN the biscuits. What a brilliant idea! I wonder if I can do something similar with coffee?Reply
Helen
I can see no reason why not! I love the idea!
Reply
Archie
Nice rustic biscuits. Prefer to dunk a rich tea – they don’t fall apart.Reply
Helen
My homemade digestives hold up very well to dunking Archie!
Reply
Chelsea
Love digestives, love tea so I think I’ll love this recipe.Reply
Helen
the question is to dunk or not to dunk?
Reply
Becca @ Amuse Your Bouche
I’ve never had homemade digestive biscuits before, I bet they’re really tasty. Love the idea of infusing them with tea – and then dipping them in more tea, of course :)
Reply
Helen
Lots and lots of tea!
Reply
nazima
clever idea and I love the tea flavour in them! (not for dunking in coffee then I guess!)Reply
Helen
Well you could. I might make a coffee version now!
Reply
Christine | Mid-Life Croissant
I’m mad about tea infused food….thinking that sugar might make a nice hostess gift or stocking stuffer. YUM!
Reply
Helen
It would make the perfect present!
Reply
tnpscwinners
thanks for the post. very helpful to make digestive biscuits
Reply
Camilla
Love these Digestives – perfect with a cuppa;-)Reply
Helen
Thanks Camilla – to dunk or not to dunk?
Reply
Janice
I’m not a dunker at all, can’t stand the crumbs in the bottom of the cup, but tea IN the biscuits sounds like a great idea!Reply
Helen
Me too, but you only get crumbs if you dunk for too long. Timing is crucial.
Reply
Margy
What am I supposed to do with the tea bags in sugar??
Reply
Helen
You use the tea bags to infuse the sugar – either leave them for much longer and then throw them away, or infuse for a day or so, give them a shake and make tea with them!
Reply
