Lazy Cow Rich Tea Biscuits #CreativeCookieExchange

Rich tea biscuits are a British classic, baked up crispy so they are perfect for dunking in a cup of hot tea. Use my "lazy cow" method to avoid rolling out the dough and using cookie cutters.

In the many years I’ve been watching the Great British Bake Off or GBBO as it’s known for short, I’ve learned a lot about British classics as well as traditional baked goods from other countries. Paul Hollywood and Mary Berry are both a wealth of baking knowledge.

There’s just one thing I have to disagree with. Paul maintained throughout the series (and I’ve heard him say it elsewhere also) that the difference between biscuits and cookies is that biscuits are crisp, while cookies are softer.

But if we are talking American English, biscuits are fluffy baked quick bread akin to British scones and cookies can be both crisp and soft. In all my many years of visiting the British Isles and hanging out with British friends, I have never heard them use the term “cookie” for anything traditional that they bake.

I tell you all this as a preamble to today’s bake. They are indeed crispy, so even Paul Hollywood would call these rich tea biscuits. That said, traditional rich tea biscuits are rolled out and cut into circles. Which is my least favorite way of making cookies or biscuits. Blessedly, the circle is the classic shape for these guys, so I rolled the dough into a log, partially froze it, and then sliced it into circles. So these are my “lazy cow” rich tea biscuits. To everyone else who hates to roll dough, but loves rich tea biscuits, you are welcome.

Adapted from this recipe on The Baking Bar, where David does it the old-fashioned way. Because he's not a lazy cow. Apparently.

Ingredients – for about 14-15 large biscuits
2 cups or 250g plain flour
1/3 cup or 75g caster sugar
1 teaspoon baking powder
Pinch fine salt
3/4 cup or 170g unsalted butter
2 tablespoons milk
1/2 teaspoon vanilla extract

Method 
Line your baking sheets with baking parchment or silicone liners and set aside.

Mix the flour, sugar, baking powder and salt together in a large bowl.

Add the butter, cut into cubes.

Use your fingers or a pastry blender to mix in the butter till the mixture looks like crumbs. My kitchen is always too warm and my hands are too hot, so I use the pastry blender.

Add in the milk and the vanilla and use a fork to combine.

Use your hands to bring it all together into a firm dough.

Roll the dough into a thick log about 2 3/4 in or 7cm in circumference, shaping the ends flat.

Wrap it in cling film and pop it in your freezer, standing it on one end so that the log retains a nice cylindrical shape. Set a timer for about 40 minutes.

When the timer is nearly up, preheat the oven to 375°F or 190°C.

Use a sharp knife to cut the log into slices about 1/4 in or 1/2cm thick. I find a sharp serrated knife works best because you can "saw" the slices off without pressing the log out of shape, which gives more circular circles, if you know what I mean.

Put your dough circles on the prepared baking pans, leaving room for some expansion as they bake. I used a toothpick to make little holes all of the circles, just like the store-bought rich tea biscuits but I could have saved myself some time because they weren't really visible after baking. Feel free to skip this step.

Bake for about 8-9 minutes in your preheated oven. Ideally, you want them baked through but not brown. Mine are a little darker around the edges than a classic rich tea biscuit should be.

Leave to cool for a few minutes on the pan and then transfer to a metal rack to cool completely. They will crisp up as they cool.

Enjoy with a cup of tea!

If you like cookies or biscuits with your tea, you are going to love this month's Creative Cookie Exchange link list. Check out all the great teatime treats we have for you today!

• Buttermilk Cookies with Nutmeg and Thyme from The Spiced Life
• Chai-Scotti from What Smells So Good?
• Chocolate Covered Digestive Biscuits from Karen's Kitchen Stories
• Honey and Vanilla Madeleines from A Baker's House
• Lazy Cow Rich Tea Biscuits from Food Lust People Love
• Lemon Basil Marmalade Cookies from 2 Cookin Mamas
• Lemon Blueberry Shortbread Cookies from Upstate Ramblings
• Lemon Poppyseed Shortbread Cookies from Hezzi-D's Books and Cooks
• Lilikoi-Lime Shortbread Thumbprint Cookies from All That's Left Are The Crumbs
• London Fog Cookies from A Shaggy Dough Story

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

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ANZAC Biscuits #CreativeCookieExchange

ANZAC biscuits are a traditional cookie Down Under made with oats, coconut and golden syrup. These biscuits – always biscuits and never cookies – can be baked chewy or crispy and that’s a point that divides families.

This month our Creative Cookie Exchange group theme is Healthy Cookies. My younger daughter and I were brainstorming ideas – I was pushing for a homemade Hobnob (a crispy oat cookie) when she suggested ANZAC biscuits. When we lived in Kuala Lumpur the first time, we enjoyed home baked ANZAC biscuits at least once a year, when one of our Australian friends made them for ANZAC Day. Happily, she also shared her recipe.

ANZAC stands for Australian and New Zealand Army Corps, a joint outfit that fought together during World War I. ANZAC Day, which falls on April 25th every year, is a national holiday in Australia that has grown from its original intent in 1916 to honor the more than 8,000 Australians who died in the campaign to take Gallipoli, to a day to honor all who have fallen in military and peacekeeping missions.

There are several stories about the origin of ANZAC biscuits. One says that they were baked to send overseas in care packages to soldiers. More likely, say historians, they were created and baked to sell at fundraisers to collect money for the war effort. Original ANZAC biscuits were made only of flour, oats, and butter with syrup as the binding agent. They had a long shelf life and were full of energy and nutrition. Coconut has become a popular, later addition.

First, a word about the units of measure. Australian cups and tablespoons are not the same volume as American cups and tablespoons.

1 Australian cup = 8.45 fl oz
1 US cup = 8 fl oz
1 Australian tablespoon = 4 teaspoons
1 US tablespoon = 3 teaspoons

Mercifully, the teaspoons are equal. To make this the least complicated as possible, I’m going to leave the cups the same, since they are 1:1 anyway, but add the gram measurements of an Australian cup of rolled oats, flour, sugar and butter, if you want to use a scale.

Ingredients
1 cup or 120g rolled oats (Don’t use the quick cook oats.)
1 cup or 132g plain flour
1 cup or 237g caster sugar
3/4 cup or 75g coconut
1/2 cup or 125g butter
8 teaspoons golden syrup
1/2 teaspoon bi-carbonate of soda (baking soda, not baking powder)
8 teaspoons boiling water

Method
Preheat your oven to 300°F or 150°C and line two cookie sheets with baking parchment or silicone liners.

Combine oats, flour, sugar and coconut in a large bowl.

Combine butter and golden syrup in a saucepan (or microwaveable bowl) and use your heat source to warm them gently until the butter is melted.

Mix the soda with the boiling water and add it to the butter mixture (it should froth up) and then add the whole lot to the oat mixture. Stir well.

Use a cookie dough scoop or a couple of spoons to divide the dough into about 24 pieces, placing them on your prepared pans.

Bake in your preheated oven for about 18-20 minutes or until golden brown. Rotate the pans mid way through baking time so they will brown evenly. If they are undercooked, they will be soft in the middle. If they’ve run together a little bit, just use a knife to gently separate them.

Remove the biscuits from the pan while warm and transfer them to a wire rack to cool completely.

Store in an airtight container for up to a week. If they last that long.

Enjoy!

Many thanks to my dear friend Glenys, for being the kind of friend who not only shares her recipes, but one whose friendship over the years has helped me stop questioning my sanity. Knowing she chose this same nomadic life means I must not be nuts, but if I’m crazy at least we are both crazy together. Everyone should be blessed with a friend like Glenys.

A big thank you also to Karen from Karen’s Kitchen Stories and Holly of A Baker’s House for stepping up to create and update the link list. Want to see the rest of our healthy cookies? Check out the list below.

• ANZAC Biscuits from Food Lust People Love
• Avocado Oatmeal Chocolate Chip Cookies from 2 Cookin Mamas
• Banana Oatmeal Cookies from A Baker's House
• Carrot Cake Oatmeal Cookies from All That's Left are the Crumbs
• Four Ingredient Healthy Cookies from Spiceroots
• Multigrain Snickerdoodles from Karen's Kitchen Stories
• Whole Wheat Digestives from Flours and Frostings

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

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Bacon Honey Mustard Biscuits #FoodieExtravaganza

Super full of bacon with a good hit of sweetness from the honey, these bacon honey mustard biscuits will be a favorite on your breakfast or brunch table. 

This month our host for Foodie Extravaganza is Kathleen at Fearlessly Creative Mammas and she has exhorted us to help her celebrate her southern roots by baking buttermilk biscuits. Apparently it's Buttermilk Biscuit Day on May 14th. Who knew? Being from the southern United States myself, I have several biscuit recipes already in my repertoire, like these make ahead biscuits that are frozen and can be baked as you need them which is very handy! I could also have shared my aunt’s made from scratch biscuits, the ones I make most often, but she got the recipe from her mother-in-law and it includes instructions that are hard to quantify, like “add just enough milk.” How much is just enough? Ah, therein lies the secret of Mrs. Davis’ fluffy biscuits.

I was trolling the internet and came across a recipe for maple syrup biscuits with bacon which sounded fabulous. The addition of bacon to any recipe is a good thing. All those from maple syrup producing regions, please cover your eyes for this next admission: At our house, Aunt Jemima Butter Lite syrup is our maple syrup substitute. We love that stuff. It's a bit thin though so I wasn't sure how it would behave in biscuit dough.

You know what also goes with bacon?  Honey and mustard – think Christmas ham. Mine always has a honey mustard glaze!

Serve these guys warm and they will be gone in no time.

Ingredients for 12 biscuits
1 pound or 450g streaky bacon, cut into 1/2-inch or 1cm pieces
1 3/4 cups or 220g flour, plus extra for the work surface
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 115g chilled butter
1/3 cup or 80ml honey
2 teaspoons whole grain mustard
1/3-1/2 cup or 80-120ml cold buttermilk – just enough till it hangs together like a dough

Method
Fry your bacon pieces in a large pan until they are nicely browned but not too hard. Drain them on some paper towels. I use some newspaper from the recycling bin and put a piece of clean paper towel on top so the bacon isn’t touching the newsprint. Works like a charm and saves on paper towels.

Sift together your flour, baking powder, baking soda and salt in a large mixing bowl.

Cut the chilled butter into 1/2 in or 1cm cubes. Use a pastry blender to cut them into the flour mixture, until the little butter pieces are tiny and covered in flour.

Add in the bacon and stir to coat the bacon with the flour mixture.

Add in your honey, mustard and about 1/3 cup or 80ml of the buttermilk. Start folding the ingredients together, adding the rest of the buttermilk if it seems too dry.

Flour your clean work surface and scrape the dough out onto it.

Flour your hands liberally and knead the dough two or three turns. Press the dough out till it’s about and 1 in or 2.5cm thick.

Flour your biscuit cutter or a large glass and cut the biscuits out and put them on a baking sheet lined with baking parchment or a silicone liner.

Pop the whole pan into the freezer to chill while you preheat your oven to 350°F or 180°C.

When the oven is preheated, bake the biscuits for 18-22 minutes or until they are nicely browned.

Remove from the oven and allow to cool slightly before serving warm.

My original plan was to brush these with melted butter and honey when they came out of the oven but I can assure you that they don’t need it. They are chock full of bacon and just sweet enough from the honey already inside! They go ever so nicely with a sunny-side-up egg.

Enjoy!

How do you like your biscuits? We've really kicked them up a notch this month!

• Bacon Honey Mustard Biscuits by Stacy from Food Lust People Love
• Biscuit Cinnamon Rolls with Chopped Pecans by Elaine from Cookin and Craftin
• Buttermilk Biscuit Mixed Berry Shortcake by Wendy at A Day in the Life on the Farm
• Buttermilk Lemon Biscuits by Kathya from Basic N Delicious
• Cacio e Pepe Biscuits by Laura at Baking in Pajamas
• Cinnamon Buttermilk Biscuits by Lauren at From Gate to Plate
• French Toast Biscuits by Teri from The Freshman Cook
• Maple and Bacon Cheddar Buttermilk Biscuits by Rebekah at Making Miracles
• Savory Buttermilk Butter Biscuits by Kathleen at Fearlessly Creative Mammas
• Southern Buttermilk Biscuits by Georgina from G'Gina's Kitchenette
• Southern Buttermilk Biscuits by Sneha from Sneha's Recipes
• Tarragon Sweet Potato Biscuits by Caroline at Caroline's Cooking

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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Egyptian Date Crescents #CreativeCookieExchange

These melt-in-your-mouth shortbread crescents are filled with sweet and sticky dates then covered in powdered sugar. 

My Creative Cookie Exchange group is celebrating spring around the world today, with recipes for Easter, Purim, Passover and more. Searching online for cookie recipes is often a rabbit hole of no return, but I managed come back this time with these Egyptian date crescents that the author said she and her mother always made for her father for Easter.  In fact, Easter is celebrated in a big way in Egypt, which surprised me when we lived in Cairo. The Coptic Christians are a minority, but they are a very vocal and visible influence in life there, where they live side by side, for the most part quite peaceably, with their Muslim neighbors.

Adapted from What She’s Having.

Ingredients - makes 2 dozen cookies
7 oz or 200g whole dates
2 cups or 250g flour
1 cup or 225g  butter at room temp, cut into pieces
1/2 teaspoon salt
1/4 cup or 60ml cold milk
1 teaspoon vanilla extract
3/4 cup or 94g powdered sugar

Method
In a small bowl, cover the dates with hot but not boiling water and set aside.

Using a pastry blender to combine the butter and flour and salt until they form large crumbles and there are no large pieces of butter.

Add the vanilla to the milk. Then add the milk to the butter and flour.

Stir until well combined. The dough is going to be quite sticky. If you live in a warm climate, wrap in cling film and leave to rest in the refrigerator for about 10-15 minutes. Don’t leave it too long or the butter will stiffen up and the dough will no longer be pliable.

Drain the dates and remove the pits and any little stemmy bits on the one end.

Use a sharp knife to chop the dates finely. Use the edge of the knife to make a square out of the date paste and cut it into 24 pieces.

Preheat your oven to 400°F or 200°C and prepare two cookie sheets by lining them with baking parchment or silicone liners.

Cut the dough into 24 squares.

Taking one square at a time, form it into a ball.

Press the center of the ball down to create an indent and press it out into an oval. Place one piece of the dates into the middle.

Close the dough up over the dates.

Roll the dough gently between your hand to lengthen it. Bend into a crescent.

Place on your prepared cookie sheet.

Bake for 10-15 minutes, until the bottom of the cookies are just golden. Let cool completely.

Roll in icing sugar.

Enjoy!

Check out all the lovely spring cookies we are sharing today!

• Chocolate Candy Coconut Cookies from Magnolia Days
• Easter Biscuits from Baking in Pyjamas
• Easter Egg Cookies from Karen's Kitchen Stories
• Egyptian Date Crescents from Food Lust People Love
• Lemon Hamantaschen from Spiceroots
• Lemon Meltaway Cookies from A Baker's House
• Ma'amoul – Date Stuffed Cookies from All That's Left Are The Crumbs
• Malt M&M's Easter Cookies from Hezzi-D's Books and Cooks
• Maltese Figolli Cookies from Upstate Rambling
• Peach and Pistachio Frangiapane Hamantaschen from Live Bake Love
• Persian Chickpea Cookies (Nan e Nokhodchi) from Flours and Frostings
• Taralli Dolci di Pasqua (Southern Italian Easter Cookies) from The Spiced Life
• Zesty Citrus Bar Cookies from 2 Cookin' Mamas

Creative Cookie Exchange is hosted by Laura of The Spiced Life, this month with technical assistance from Anshie of Spiceroots. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life). We post the first Tuesday after the 15th of each month!

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Gingerbread Biscotti #CreativeCookieExchange

All the spicy flavors of gingerbread, ramped up a notch or two with the addition of chewy crystallized ginger and crunchy toasted almonds, are represented in these very dunk-able gingerbread biscotti, decorated with the requisite royal icing. They are perfect to enjoy on a winter morning with a hot cup of something special, or to wrap up as gifts.

 

When my girls were growing up and we neared Christmas on the calendar – we lived far too near the equator for the other usual harbingers of the season like falling leaves or a nip in the air – I often baked gingerbread for their after school snacks. And we always made some gingerbread men together as a weekend project, decorating them lavishly with royal icing. The smell as the gingerbread bakes is heavenly!

Yes, somehow gingerbread and the Christmas season just go together. How could I resist turning gingerbread into biscotti for this month’s Creative Cookie Exchange? And don't forget, being twice baked and crunchy, biscotti are very good travelers, in case you need a homemade gift for someone far away.

Many thanks to Laura from The Spiced Life for organizing us each month and for coming up with this great theme!

This recipe is adapted from one at Christmas Cookies.

Ingredients for about 55-60 biscotti
For the biscotti dough:
1 cup or 150g almonds, blanched
3/4 cup or 150g sugar
1/2 cup or 113g butter, at room temperature
1/2 cup or 120ml dark molasses
3 eggs
3 cups or 375g flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup or 75g candied ginger, coarsely chopped

For the royal icing:
1 1/2 cups or 190g icing sugar
1 egg white (Do not serve raw unpasteurized eggs to persons with compromised immune systems.)
1/2 teaspoon lemon juice
Pinch salt

Method
Preheat your oven to 350°F or 180°C and line two cookies sheets with baking parchment or silicone baking mats.

Toast your almonds for about 10-15 minutes in the preheated oven using a small baking pan where they can fit in one layer. Keep an eye on the almonds and shake or stir the pan at about the five-minute mark to make sure they aren’t scorching on one side. You are looking for a nice golden color.

Let the almonds cool, chop them very coarsely, and set aside. Turn your oven temperature down to 300°F or 149°C.

In large bowl of an electric mixer, cream together the sugar, butter and molasses until smooth.

Add the eggs, one at a time, beating after each addition. Your batter may look a little curdled at this point but it's nothing to worry about.

In another mixing bowl, sift together your flour, baking powder, cinnamon, ginger, nutmeg, cloves, allspice and salt.

Add the candied ginger to the dry ingredient bowl and use your fingers to separate the pieces and coat them with the dry ingredients so they don’t stick together again.

Add in the almonds to the dry bowl and mix well.

Tip the dry ingredients into the egg mixture; mix well to combine. The dough is going to be quite sticky.

Divide your dough up into four equal pieces and wrap each in a large piece of cling film. Use the cling film to shape the dough into four flat loaves, about a 1/2 in or 1 1/4cm thick and 2 inches or 5 1/2 cm wide.

Turn your dough loaves out on to your prepared pans, leaving plenty of room between them for expansion as they bake.

Dampen your hands with water so they won't stick to the dough and to pat the loaves into shape, if necessary.

Bake in your preheated oven until browned at edges and springy to touch, about 25 minutes. Depending on how well your oven circulates, you might need to rotate the pans midway though the baking time so everything gets evenly browned.

Leave the loaves to cool for about 15-20 minutes on the baking sheets.

Remove the loaves to a cutting board and use a serrated bread knife to cut them into long, 1/2-inch or 1 1/4cm thick diagonal slices.

Return the slices to the baking sheets, with one of the cut sides down.

Return to the oven and bake about 15 to 18 minutes longer, turning the biscotti over once halfway through the baking. Once again, rotate the pans if necessary to get an even bake. They should be slightly more brown around the edges.

Transfer biscotti to racks and let cool completely.

To make the royal icing, sift your sugar into a small bowl, then add the pinch of salt, the lemon juice and the egg white. Mix together until smooth.

Spoon the icing into a piping bag and use a small tip to decorate the biscotti.

Serve, or store in an airtight container of up to 1 month; wrap well and freeze for longer storage.

So much gingerbread biscotti! 

Enjoy!

Biscotti (or mandelbrot or any other twice baked cookie by any other name) are one of the perfect Holiday tin cookies! They last forever, and there are so many ways to make them festive. So Creative Cookie Exchange has got you covered--sweet, savory, low fat, loaded with decadence, you name it, we’ve got it! Happy Holidays!

• Almond Lemon Biscotti by Basic N Delicious
• Banana Walnut Biscotti by Upstate Ramblings
• Chocolate Almond Biscotti by Karen's Kitchen Stories
• Chocolate Toffee Biscotti by Live Bake Love
• Currant Walnut Biscotti by Magnolia Days
• Dark Chocolate and Pistachio Biscotti by Flours and Frostings
• Gingerbread Biscotti by Food Lust People Love
• Gluten Free Chocolate Biscotti by What Smells So Good?
• Holiday Biscotti Bar by The Spiced Life
• Honey Beescotti by Oven Delights
• Mocha Biscotti by A Baker's House
• Orange Pistachio Biscotti by 2 Cookin' Mamas
• Parmesan Black Pepper Biscotti by A Shaggy Dough Story
• Peppermint Kahlua Chocolate-Dipped Biscotti by All That's Left Are The Crumbs
• White Chocolate Glazed Gingerbread Biscotti by Christmas Tree Lane

Creative Cookie Exchange is  a great resource for cookie recipes! Be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). We post together the first Tuesday after the 15th of each month!

Looking for more gingerbread deliciousness?

Check out my Rich Gingerbread Muffins with Honey Ginger Glaze

Or my Dark Chocolate Gingerbread Muffins. Both perfect for a special tea or breakfast!

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