Currant Tea Biscuit With Orange Honey Butter Food

TEA BISCUITS

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.

CURRANT TEA CAKES

Steps:

• Cream butter, lemon peel and lemon juice until light.
• Add sugar and cream until light and fluffy.
• Add eggs and blend well.
• In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
• Stir in currants.
• Drop by teaspoonsful onto greased and floured baking sheet.
• Bake at 350* for 10 minutes or until set.
• Remove to a wire rack to cool.

HONEY-ORANGE BUTTER

Steps:

• Mix all ingredients in a bowl or food processor, until thoroughly combined.
• Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.

CURRANT TEA BISCUIT WITH ORANGE HONEY BUTTER

Steps:

• Oven at 425oF/ 210oC 1. Soak currants in boiling water 5 min. while preparing remaining ingredients. 2. combine flour with sugar, baking powder and salt. 3. Cut in butter until it is in small pieces. Drain currants well, pat dry and add to mixture. 4. Pour milk over dry ingredients and lightly gather dough with your finger. Place dough onto a lightly floured board and knead 5 or 6 times. 5. Pat dough out to a thickness of ¾" / 2cm. Cut into 2 ¼" / 6cm circles. Pat extra dough together lightly with flour. 6. Place circles of dough onto buttered and floured cookie sheet. If you wish, dust to he top lightly with flour. 7. Bake in a preheated 425oF / 210oC over for 15 to 18 minutes. 8. While biscuits are baking, prepare honey butter by creaming butter and honey together with orange rind.

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

ORANGE TEA BISCUITS

Steps:

• In large bowl combine flour, sugar, salt, baking powder, baking soda, cream of tarter, orange rind and orange peel, stirring well.
• Cut in butter until crumbly.
• Mix buttermilk and orange juice together, stir to mix well and pour over flour mixture, combing quickly, dough will be soft.
• Turn out onto a lightly floured surface, knead gently 10 times and pat into 1/2" or 3/4 " thickness.
• Cut the dough with a 3" cookie round.
• Brush biscuits with milk.
• Dip sugar cube in orange juice and press into top of biscuit.
• Bake on greased cookie sheet at 450 degrees.
• for 13 - 15 minutes.