From هند أسامة 's kitchen in Saudi Arabia.

Originally published on Cookpad Saudi Arabia as بسكويت الشاي, with US measurements.

Tea Biscuits

Name: Tea Biscuits
Total time: 600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (about 315 grams); 1/2 cup vegetable oil (about 120 ml); 1/2 cup orange juice or whole milk (about 120 ml); 1/2 teaspoon vanilla extract; 1/2 cup granulated sugar (about 100 grams); 1 teaspoon baking powder

هند أسامة @cook_4894713

أمريكا

These are traditional English biscuits, meant to be eaten in one bite and not dipped in tea, following English tea etiquette and customs. They’re light and crisp—hope you enjoy them!

هند أسامة @cook_4894713

أمريكا

These are traditional English biscuits, meant to be eaten in one bite and not dipped in tea, following English tea etiquette and customs. They’re light and crisp—hope you enjoy them!

Saved

Ingredients

10 minutes

Serves 4 servings

2 1/2 cupsall-purpose flour (about 315 grams)
1/2 cupvegetable oil (about 120 ml)
1/2 cuporange juice or whole milk (about 120 ml)
1/2 teaspoonvanilla extract
1/2 cupgranulated sugar (about 100 grams)
1 teaspoonbaking powder

Saved

Steps

10 minutes

1

Combine the orange juice (or milk) and sugar in a large bowl. Stir well with a spoon until the sugar is completely dissolved.
2

Add all the remaining ingredients and mix well.
3

You’ll get a very soft, smooth dough. Let it rest for 1 hour.
4

Roll out the dough on your work surface. You don’t need to flour the surface before rolling.
5

Cut the dough into your desired shapes. I used a regular round cutter. (Note: The dough is soft and the cookies will shrink a bit after cutting, giving them a nice oval shape.)
6

Grease a baking sheet with butter or line it with parchment paper. Bake in a preheated oven at 350°F (180°C) for 20 to 25 minutes, until golden brown.
7

Remove from the oven and let cool. Place on a serving plate. No need to cover them—they’ll stay crisp. Enjoy!