Moroccan Tea Biscuits Recipes

TEA BISCUITS

Tea Biscuits image

A quick tea time treat. Serve warm, buttered, and with jam or honey.

Provided by Debbie

Categories Bread Quick Bread Recipes Biscuits

Yield 20

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
½ cup shortening
¾ cup milk

Steps:

Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. 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 cookie sheet, and allow to rest for a few minutes.
Bake for 12 to 15 minutes. Serve warm.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 10.2 g, Cholesterol 0.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 217.8 mg, Sugar 0.5 g

MOROCCAN TEA BISCUITS

Moroccan Tea Biscuits image

Provided by Maggie Ruggiero

Categories Cookies Nut Brunch Dessert Bake Vegetarian Kid-Friendly Ramadan Tree Nut Almond Shower Edible Gift Anise Sesame Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 13

Ingredients

1 cup sugar
1 stick unsalted butter, melted
3/4 cup whole almonds, toasted, cooled, and coarsely chopped
2 tablespoons orange-flower water
2 teaspoons anise seeds
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 cup plus 1 tablespoon sesame seeds, toasted and cooled, divided
3 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg beaten with 1 tablespoon water for egg wash

Steps:

Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a large bowl. Add eggs and stir until well combined. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 1 hour.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (11- by 3-inch) loaves on an ungreased baking sheet. Brush with enough egg wash to coat, then sprinkle with remaining tablespoon sesame seeds.
Bake until pale golden, about 30 minutes. Loosen from baking sheet with a spatula, then transfer loaves to a rack and cool 15 minutes. (Leave oven on.)
Cut warm loaves into 3/4-inch slices with a serrated knife and arrange biscuits, with a cut side down, on a clean baking sheet. Bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

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