Pair Your Favorite Tea with Delicious Tea Biscuits + Recipes
The world’s great food pairings—the synergy of aroma, texture and taste—are culinary guiding lights.
And tea and ‘biscuits’ (the British word for cookie-like sweets) are one of the world’s favorite food pairings.
It’s always the perfect time for tea. People all over the world enjoy the classic combination of tea and biscuits, cookies or shortbread. You can also use any of your favorite sweets to create a new layer in your daily tea ritual.
Make it your own!
We hear Queen Elizabeth II enjoys a ‘jentacular’ – a meal enjoyed upon waking – every morning. her preferred jentacular consists of black tea and biscuits. Sounds like a delicious way to start the day!
For us non-royals, the ultimate tea moment can also begin with your favorite tea and biscuits. You can indulge in tea and a homemade goodie, whether you take a nibble with your morning cup, create an afternoon tea break or enjoy a quick and easy dessert with a caffeine-free herbal.
Why do people love this tea and biscuit combo so much? Is it the flavors, or the ritual itself?
The pure luxury of these pairings shines through in the subtleties brought out in each element. Bright citrus-flavored sweets pair well with bergamot-centric Earl Grey. Many complex oolongs have an inherent fruit note that complements jam. Matcha carries grassy notes and more subtle chocolate undertones, making it perfect for milk chocolate or white chocolate cookies. And you can add a splash of your favorite milk, as the milk enhances the creaminess of the tea and the biscuit.
Since so many of us are baking a little bit more these days, we have three recipes for you to try.
Lemon Tea Biscuits
- 4 cups flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup shortening
- 1 cup 2% milk (dairy-free milk works too)
- 6 tablespoons lemon juice
- Preheat oven to 450°.
- Combine flour, sugar, baking soda and salt into a large bowl.
- Using 2 knives or a pastry cutter, cut in shortening until crumbly.
- Stir in milk and lemon juice just until moistened.
- Set out onto a lightly floured surface; knead for 2 minutes.
- Roll out to 1/2 inch thick; try to keep a level roll. The thickness of the roll out determines the crispness of the cookie. Roll slightly thinner for a crunchier result.
- Use a biscuit cutter, or 2-inch circle cookie cutter to shape cookies.
- Place at least 1 inch apart on an ungreased baking sheet.
- Bake for approximately 8 minutes until lightly golden.
And for an extra decadent treat, make lemon butter to top your cookies.
- 1/2 cup butter, softened
- 4-1/2 teaspoons freshly squeezed lemon juice
- 2 teaspoons grated lemon zest
Beat to combine. Enjoy as an addition to sweet or savory foods. Keeps (refrigerated) for 4 weeks.
Team up our Lemon Tea Biscuits with:
Definitive Premium Earl Grey Black Tea
Bright and golden Chamomile Lemon Mint
For a combo with a twist, try Pink Earl Grey Green Tea
Simply Perfect Tea Biscuits
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ cup shortening
- ¾ cup milk
- Optional: chocolate chips
- Preheat oven to 400 degrees.
- Combine flour, baking powder, and salt.
- Cut shortening in until the mixture is crumbly.
- Stir in milk with a fork to make the dough soft.
- Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch.
- Cut into rounds with a cookie or biscuit cutter.
- Place on a cookie sheet and allow to rest for a few minutes.
- Bake for 12 to 15 minutes. Serve warm.
Bonus: Top off with a layer of melted chocolate to bring to a new level!
Pair our Simply Perfect Tea Biscuits with:
Malty and bold Assam Black Tea
Sugared and nutty Roasted Almond and Vanilla Black Tea
Distinctive Everyday Matcha
English Tea Biscuits with a Candied Orange Twist
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoons salt
- 5 Tablespoons butter
- 3/4 cup milk or water
- 4 Tablespoons orange juice and 2 Tablespoons sugar or 6 Tablespoons marmalade
- Preheat oven to 400°.
- Sift together flour, baking soda and salt.
- Work the butter into the flour with a fork, pastry blender or your fingertips.
- Make a well in the center. Pour milk into well. Stir well for 20 seconds until combined.
- Toss the mixture onto a floured board and do a quick knead for 30 seconds.
- Roll out to 1/2-inch thick.
- Cut into rounds, place on cookie sheet.
- Top with marmalade (or combine orange juice and sugar) and press mixture into the top of each biscuit. Bake at 400°F for 10 – 13 minutes.
Savor our English Tea Biscuits with:
Malty and winey Ceylon Black Tea
Creamy Hazelnut Honeybush
Smooth and floral Very Velvet Oolong
Love food and tea pairings? Check out our blog for more inspiration: