Tea Biscuits w/Currants

Tea-BiscuitsMakes 2–2½ doz

Preheat oven to 425°F (or 215°C)


  • 500 g bread flour
  • 30 g baking powder
  • 25 g milk powder
  • 125 g butter, cut in cubes
  • 250 ml water
  • 2 egg, beaten
  • 125 g sugar
  • 10 g salt
  • 1 tsp vanilla
  • 125 g currants
  • 1 egg, use for egg wash


In a mixing bowl, combine flour, baking powder and milk powder. Cut butter in dry ingredients and blend until it reaches a mealy stage (approx 4 minutes).

Dissolve sugar, salt and vanilla in water with eggs. Add to above mixture all at once. Add currents. Mix until a soft sticky dough is formed. Transfer to a floured surface and knead gently until dry (Knead 8-10 times). Allow to rest for 10 minutes before rolling.

Roll dough to approx ¾“ thick and cut with a cookie cutter or knife. Place pieces on a parchment lined cookie sheet(s) and egg wash. Bake for approx 15 minutes or until golden brown. Serve tea biscuits with knobs of butter. Excellent with a good cup of steeped tea.

drool – a state between sleeping and waking


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Bologna Onion Gravy Lays Potato Chips

Atlantic Canada is famous for its traditional bologna (or boloney as we call it) dinner, which consists of fried bologna, mashed potatoes and onion gravy. What a great way to have a taste of home on a Lays potato chip. I believe Boloney Onion Gravy chips would make an excellent snack at anytime…..

Create Canada’s yummiest Lay’s® chip flavour inspired by a Canadian region & you could win† $50k + 1% of your flavour’s future
sales. #DoUsAFlavourCanada Lays.ca/Flavour
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About saltjunk.com

Newfoundland Photos-saltjunk.comSaltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.

Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?

Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.

Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.

Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.

If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.

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Jam Jam Cookies

Newfoundland Recipes-Jam Jams4-www.saltjunk.comMakes 18 cookies

Preheat oven to 350°F


  • ¾ cup butter
  • ¾ cup dark brown sugar
  • 1 egg (beaten)
  • 1 tsp vanilla
  • 1/3 cup molasses
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp all-spice
  • ½ tsp ginger
  • ¼ tsp salt
  • Raspberry jam (for center of cookie)


Cream butter and sugar until light and fluffy. Add egg, vanilla and molasses, mix until incorporated.

In a separate bowl, sift together flour, baking soda and salt. Add to above mixture. Mix until a soft dough is formed. Chill dough for 30 minutes.

Divide dough in half. Roll dough to ¼“ thick. Cut out 36-2” round circles and place onto parchment lined cookies sheets.  Using a smaller cutter, cut out the centres of 18 cookies leaving ½ “hole.  Bake cookies for approx 5-6 minutes until light brown. Remove from oven and let cool.

Spread a small amount of jam on 2nd round bases. Place ring cookies on top (jam should show through hole).

splits – firewood, kindling


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