Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Bake the tea biscuits according to the directions on
Slice rolls lengthwise through center.
Put a slice of ham and cheese in each tea biscuit.
Replace tea biscuits into thin tray. Melt margarine and other items together.
Pour this over tea biscuits and allow to set.
Cover with aluminum foil and bake at 350\u00b0 for 15 minutes.
Grease a 20 cm (8inch) dish.
Line it with a layer of biscuits.
If using fresh grenadilla, put the pulp and seeds in a microwave container. Zap for a couple of minutes in the microwave to break down any enzymes.
Dissolve the jelly with the boiling water.
Add the condensed milk and the grenadilla pulp.
Smooth it on top of the biscuits.
If you wish, you could add a layer of biscuit crumbs to give a crust.
Refridgerate for a few hours or overnight.
. Break each of the biscuits into almond size pieces by
Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
Refrigerate until set, about 1 hour. Cut into 20 pieces.
br>Cut out 2-inch biscuits with a floured water glass
o 15 minutes.
Brushing biscuits with milk before baking will
arge mixing bowl, add quartered biscuits and any other additions wanted
Melt 6oz of the chocolate and all of the butter in a saucepan with the condensed milk, being careful to ensure that the mixture does not get hot enough to boil.
Stir in the biscuits, raisins and walnuts.
Line a tin or platter with foil and use it as a base on which to form the mixture into a log shape.
Chill in the refrigerator for 1 hour.
Melt the remaining 6oz of chocolate and use to coat the cake. Refrigerate until hardened or until ready to eat.
et aside.
Bash the tea biscuits into bits with some chunks
Combine sugar, flour and baking powder in a large bowl.
Cut in butter with pastry blender.
Add raisins.
In a separate bowl, combine milk, 1 egg and vanilla.
Blend with a whisk.
Quickly add liquids to dry and blend with wooden spoon.
Knead for 1 minute on floured board.
Roll out.
Cut into 3-inch squares. Place 2 squares together on top of each other on baking tray. Makes about 12 Tea Biscuits.
Brush biscuits with beaten egg, then bake for about 15 minutes at 400\u00b0.
or 10 minutes. Combine the tea biscuits, almonds, and cocoa powder in
Mix tea biscuits, butter, egg, cocoa powder, and white sugar together in a bowl to form a moist but stiff dough. Stir in chocolate-hazelnut spread.
Transfer dough to a large piece of parchment paper. Shape into a log with your hands. Wrap parchment paper around the log, twisting ends shut.
Chill until firm, 2 hours in the freezer or 5 hours in the refrigerator. Cut into slices with a sharp knife.
In a medium saucepan, blend eggs, milk and condensed milk over low heat until thickened.
Remove from heat.
In an 11 3/4 x 9 1/4-inch pan, layer tea biscuits (dipped in half and half), milk mixture and ground peanuts, repeating layers 3 times, ending with peanuts.
Chill 3 hours before serving.
olling pin, finely crush the tea biscuits and set aside.
In
Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds.
Add ricotta, sugar, espresso, and Marsala or Kahlua.
Increase speed to high and beat until stiff peaks form, about 3 minutes.
Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chocolate over cocoa.
Serve with fresh fruit, ladyfingers, cookies, tea biscuits.
and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
utter.
Mash down Social Tea Biscuits until very fine; pour in