CookEat Recipe
Thin Tea Biscuits
Thin round fork-pricked biscuits made with flour, potato starch, butter and egg whites, worked into a soft dough with warm milk.
Method
Steps
Step 1
Gather the ingredients: 440 g fine plain flour, plus a little for rolling if needed; 160 g potato starch; 160 g icing sugar; 170 g butter: 160 g for the dough and about 10 g for the trays; 2 egg whites; Lukewarm milk as needed, starting with about 100 ml and allowing up to roughly 180 ml according to flour and egg size.
Step 2
Mix the flour, potato starch and icing sugar on a clean work surface. Make a well and add the egg whites and 160 g butter cut into small pieces. Work together first with a blunt dough scraper, then with your hands, adding the lukewarm milk gradually until the mixture forms a fairly soft coherent dough.
Step 3
Knead and work the dough for about 30 minutes, as specified in the source, keeping it soft but manageable and adding only as much milk as needed. Dust the surface very lightly with flour if necessary. Roll to about 2–3 mm thick.
Step 4
Heat the oven to 175°C and grease baking trays lightly with the remaining butter. Cut the dough into round discs about 6.4 cm across, gather and reroll the trimmings, and prick each disc several times with a fork. Space them slightly apart on the trays.
Step 5
Bake in batches for about 12–16 minutes until dry and lightly golden at the edges. Cool on a rack so they become crisp, then store in a dry airtight container. Depending on thickness and milk absorbed, the full batch makes roughly 80–100 biscuits; the listed yield is an estimate.
Step 6
For the smaller half batch suggested in the source, use 220 g flour, 80 g potato starch, 80 g icing sugar, 80 g butter, 1 egg white and enough lukewarm milk to make the same soft dough, starting with about 50 ml and adding more only as needed. Use about 5 g additional butter for the trays. Work for about 30 minutes, roll 2–3 mm thick, cut and prick 6.4 cm discs, then bake at 175°C for about 12–16 minutes. This makes roughly 40–50 biscuits.
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