Tea Biscuits is a traditional British recipe for a classic milk-based biscuit (cookie) that is traditionally served with tea. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Turkish Purslane Stew.
Sift together he flour, baking powder and salt into a bowl. Cube the butter and rub into the flour mixture until it resembles coarse crumbs. Add the milk and stir in until the mixture begins to come away from the sides of the bowl.
Bring the mixture together as a dough then turn onto a lightly-floured work surface and knead for about a minute. Roll out to about 4mm thick then cut into rounds with a 5cm pastry cutter. Transfer to a lightly-greased baking tray (re-roll the scraps and cut again) then prick the biscuits all over with a fork before placing in an oven pre-heated to 180°C. Bake for about 12 minutes, or until the biscuits are golden all over. Allow to cool for 5 minutes on the baking tray then transfer to a wire rack to cool completely.
