Tea time biscuits recipe

124 ratings

Whip up a batch of these creamy, buttery biscuits for an afternoon tea treat. Simple to make and ready to bake in just 15 mins. See method

Ingredients

of the reference intake
Carbohydrate 26.2g Protein 1.6g Fibre 0.5g

For the biscuits, cream the butter and sugar together until smooth. Beat in the egg and vanilla extract. Sift in the flour, baking powder and ½ tsp salt and mix until a smooth dough forms. Cover and chill for 60 mins.
Preheat the oven to 200°C.
Roll out the dough to 1 cm thick on a lightly floured surface. Cut into rounds with a diameter of 5-7 cm roughly and transfer to a lined baking tray.
Make a thumb imprint in the middle of each cookie. Bake for 6-8 mins until golden brown. Allow to cool on the tray before removing to a wire rack to cool completely.
Make the icing as the biscuits are cooling; beat the icing sugar with enough boiling water until you have a smooth, thick icing. Divide the icing into smaller pots and add a different food colouring to each.
Use a wet, warmed pastry brush to paint the icing onto the depressed centres of the biscuits. Leave the icing to set before serving.