What’s nicer than a steaming mug of tea or coffee on a cold day? Having a delicious biscuit to dunk into it of course! And that requires staying power - the biscuit needs to be hardy enough to withstand the heat without dissolving in the heat of the liquid. Here are recipes for our favourite biscuits to dunk in tea and coffee.
Tea and rich tea biscuits
Rich teas – the British equivalent of our Maries – not only serve as the ideal blank canvas to absorb the flavour of the tea, but they have been scientifically proven to be the best dunkers thanks to their lower fat and sugar content. In fact, in studies they were still going strong in the tea after a whopping 20 seconds! They’ve been snacked on with tea since the 17th century and have a royal following - they are reportedly a favourite of the Queen’s and were made into a cake for the royal wedding on the request of Prince William himself - so we reckon they’ll do us just fine!
- 80g caster sugar
- 180g butter
- 240g plain flour
- 1tbsp milk
- 1tbsp baking powder
- 1/2tsp vanilla extract
- Preheat the oven to 190°C (gas mark 5) and line a baking tray with baking paper.
- Sieve the flour and baking powder into a large mixing bowl and then add the sugar and butter. Stir to combine and then rub the mixture with your fingers until it resembles breadcrumbs.
- Add the milk and vanilla extract and knead into a firm dough.
- On a lightly floured surface, roll the dough out to 3-4mm thickness.
- Cut the dough into rounds and place them onto the baking tray.
- Bake in the centre of the oven for 9 minutes, until golden but not brown.
- Remove from the oven and place on a wire rack to cool.
Coffee and biscotti
Biscotti - twice-baked almond biscuits originally from Italy - are dry and crunchy, perfect for dunking.
- 110g plain flour
- 3/4tsp baking powder
- Pinch of salt
- 25g ground almonds
- 50g almonds, skins on
- 75g golden caster sugar
- 1 large egg, lightly beaten
- Almond extract, a few drops
- Preheat the oven to 170°C (gas mark 3) and line a baking sheet with baking paper.
- Sift the flour, baking powder and salt into a large mixing bowl and then add the ground and whole almonds and sugar before stirring to combine.
- Make a well in the centre of the dry mixture and add the egg and almond extract, mixing with a wooden spoon before using your hands to form in into a smooth dough.
- On a lightly floured surface, roll the dough with your hands into a log shape, approximately 28cm long.
- Place the log onto the baking tray in the centre of the oven and bake for 30 minutes.
- Remove from the oven and transfer to a wire rack to cool completely.
- Reduce the temperature of the oven down to 150°C (gas mark 2).
- When cold, use a serrated knife to slice the biscotti into diagonal slices, approximately 1cm wide.
- Place the biscotti pieces back onto the baking tray and bake for another 30 minutes until pale gold and crisp.
- Remove and allow to cool completely again.