- 500 g bread flour
- 30 g baking powder
- 25 g milk powder
- 125 g butter (cut in cubes)
- 250 ml water
- 2 eggs (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 at 425°F (or 215°C) 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
Makes 4-6 servings
- 2 cups navy beans (or white beans)
- 6 cups water
- 1 med onion (sm chopped)
- 4 slices salt pork (3”L x ½ thick)
- Salt & pepper
- 1/4 cup molasses
Wash beans thoroughly and soak in water for one hour – drain and place in a large saucepan. Add water, onions, salt pork and molasses. Season to taste. Cover, bring to a boil and simmer for 1 1/2 hours. Stir occasionally. Cook until tender.
Transfer beans to a roasting pan or casserole dish. Bake uncovered at 350F for 3 hours. If beans become dry, add a cup of water. Serve piping hot with fresh baked bread or toutons.
- The ratio to beans and water is 1-3
just show it to the pan – you don’t need to fry the food much