Homemade Maria-Style Tea Biscuits
These lightly sweet round biscuits have a firm snap once rolled thin and baked until dry at the edges.
These lightly sweet round biscuits have a firm snap once rolled thin and baked until dry at the edges. Work the butter and sugar into a smooth dough, then give it a short chill before cutting. Prick each round so it stays flat in the oven. Cool on a rack before packing; trapped steam softens crisp biscuits quickly. Beat butter and sugar until smooth, then mix in the egg, milk and vanilla. Fold in flour, baking soda and salt; knead briefly just until dough holds together and chill 20 minutes. Heat oven to 175°C (350°F); roll to 3 mm between parchment and cut small rounds, pricking each with a fork.
Recipe card
Homemade Maria-Style Tea Biscuits
Equipment: Mixing bowls, measuring tools, scale and appropriate baking pan or appliance
Ingredients
Instructions
Cream
Beat butter and sugar until smooth, then mix in the egg, milk and vanilla.
Dough
Fold in flour, baking soda and salt; knead briefly just until dough holds together and chill 20 minutes.
Cut
Heat oven to 175°C (350°F); roll to 3 mm between parchment and cut small rounds, pricking each with a fork.
Bake
Place on lined trays and bake 12 to 15 minutes until lightly golden at the edge and dry on top.
Cool
Cool completely on a wire rack before storing airtight.
How to tell when it is ready
Cool completely on a wire rack before storing airtight.
Tips
- Beat butter and sugar until smooth, then mix in the egg, milk and vanilla.
- Fold in flour, baking soda and salt.
- Heat oven to 175°C (350°F).
- Place on lined trays and bake 12 to 15 minutes until lightly golden at the edge and dry on top.
Troubleshooting
- If dough cracks, knead in a teaspoon of milk.
- If biscuits stay soft, bake a little longer and cool on a rack.
Substitutions
- Use margarine in place of butter for a different flavour.
- Use vanilla sugar in place of extract and reduce plain sugar accordingly.
Variations
- Cut smaller rounds and shorten baking slightly.
- Add a touch of lemon zest.
Serving suggestions
- Serve with tea.
- Use as the base for a chilled dessert.
- Pair with coffee.
- Offer with sliced fruit.
Make ahead
Prepare the measured ingredients in advance. Store in an airtight tin at room temperature up to 5 days.
Storage
Store in an airtight tin at room temperature up to 5 days.
Food safety
Bake dough containing raw egg fully; cool before sealing to prevent moisture.
Frequently asked questions
How do I know homemade maria-style tea biscuits is ready?
Cool completely on a wire rack before storing airtight.
How should I store homemade maria-style tea biscuits?
Store in an airtight tin at room temperature up to 5 days.
Serve with tea. Store in an airtight tin at room temperature up to 5 days.
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