Shortbread Tea Biscuit Cookies (Easy Old-Fashioned Recipe)
These tea biscuit cookies are buttery, lightly sweet, and easy to make with simple pantry ingredients. Perfect with tea or coffee!
I come from a family of five children and we’re all very close. I think that’s what happens when you grow up in a large family and you have to come up with a lot of activities on your own!
My parents were good about encouraging imagination and creativity (and maybe they just wanted some alone time?) so we spent a lot of time doing crafts, playing games, baking, and more. I pretty much had my Home Economics degree by the time I was 10!
One thing we loved to do as children was set up a tea party. We always had biscuits. And these remind me of those fun times!
If you’ve ever wished for a treat that isn’t overloaded with chocolate chips, frosting, sprinkles, or a mile-long ingredient list, you’re going to love these tea biscuits.
These simple cookies have been a teatime favorite for generations. They’re buttery, lightly sweet, crisp around the edges, and absolutely perfect alongside a hot cup of tea or coffee. While they may not be the flashiest treats on the dessert table, they’re the kind you find yourself reaching for again and again.
Tea biscuits have roots in Scotland and England, where they were traditionally served with afternoon tea. Over the years, countless tea biscuit recipes have appeared, ranging from rich biscuits to digestive-style cookies made with whole wheat flour. This version is wonderfully simple, easy to make, and perfect for everyday baking.
What I love most about this tea biscuit recipe is that it uses basics you probably already have in your kitchen. A little butter, flour, sugar, milk, and vanilla come together to create a treat that tastes like they came from an old-fashioned bakery.
These are also a great baking project for kids. The dough is easy to work with, the ingredients are straightforward, and little helpers love using decorative cutters and pressing patterns into the tops with a fork.
Whether you’re looking for a classic tea-time treat or a simple recipe to enjoy with your afternoon coffee, these tea biscuits are always a good idea.
Why You’ll Love This Tea Biscuit Recipe
- Made with simple items from the pantry
- Lightly sweet and buttery
- Perfect with tea or coffee
- Easy enough for beginner bakers
- Great for holiday trays
- Easy to store and freeze
- A classic tea biscuit recipe you’ll make again and again
Ingredient Notes
One of the reasons these tea biscuits are so popular is because the ingredients are simple and affordable.
Whole Wheat Flour
If you’d like a heartier flavor, you can substitute some of the all-purpose with whole wheat flour. Keep in mind that whole wheat flour will give you a slightly nuttier taste and a denser texture. For the most classic tea biscuit cookies, I recommend sticking with all-purpose flour.
Butter
Real butter is one of the keys to delicious tea biscuits. It gives them their rich flavor and tender crumb. Make sure your butter is softened before mixing.
Powdered Sugar
Powdered sugar blends smoothly into the dough and helps create a delicate texture. Unlike granulated sugar, the fine powder produces cookies that are tender and crisp.
Vanilla
A touch of vanilla enhances the buttery flavor of these biscuits without overpowering them. It’s a simple ingredient that makes a big difference.
Tips for the Best Tea Biscuits
Don’t Add Too Much Milk
The dough should be firm and easy to roll. It may seem dry at first, but resist the urge to add extra liquid. Too much milk can make them spread while baking.
Roll the Dough Evenly
For evenly baked treats, try to roll the dough to a consistent thickness. This helps every cookie bake at the same rate.
Use a Fork for the Traditional Look
Before placing the cookies in the oven, prick the tops with a fork. This classic pattern gives tea biscuits their traditional appearance and helps them bake evenly.
Bake Until Lightly Golden
The trick to perfect tea biscuit cookies is allowing them to develop a light golden color. This helps create the crisp texture that makes these so enjoyable.
How to Store Tea Biscuit Cookies
Once the cookies have cooled completely, store them in an airtight container at room temperature.
Properly stored tea biscuits will stay fresh for several days, making them ideal for meal prep, holiday baking, or afternoon snacks throughout the week.
You can also freeze the baked cookies for longer storage. Simply place them in a freezer-safe container and thaw when you’re ready to enjoy them.
Variations
One of the best things about tea biscuit recipes is how easy they are to customize.
Try adding:
- A little cinnamon
- Lemon zest
- Orange zest
- Almond extract
- Extra vanilla
- A sprinkle of coarse sugar before baking
These simple changes can create entirely new cookies while keeping the same easy recipe.
Frequently Asked Questions
Why are they called tea biscuits?
Tea biscuits earned their name because they are commonly enjoyed during afternoon tea. Their crisp texture makes them perfect for dunking into tea or coffee.
Are tea biscuits the same as shortbread?
These biscuits and shortbread share similar ingredients, including butter and flour, but tea biscuits are often a little lighter and less rich than traditional shortbread.
Can I make the dough ahead of time?
Yes. The dough can be prepared in advance and refrigerated until you’re ready to bake. This makes the recipe convenient for entertaining and holiday baking.
How long do tea biscuit cookies last?
When stored in an airtight container, these will stay fresh for several days. They also freeze well for longer storage.
Get the printable recipe below.
Shortbread Tea Biscuits
Equipment
- Baking sheets
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter 2 sticks, softened at room temperature
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1/2 tsp pure vanilla extract
- 2 bags Lipton Iced Tea
- 1/4 cup decorator’s sugar optional
Instructions
- Add dry ingredients (except the decorator's sugar) to a large bowl and mix. Cut open the teabag(s) and add in. Combine thoroughly.
- In a stand mixture with a paddle attachment, cream the butter and sugar. Mix until light and fluffy.
- Add the vanilla and mix.
- Slowly add the dry ingredients from the large bowl into your stand mixture with the paddle going. It will be dry and crumbly at first but then it will moisten and come together. Mix until just combined and do not overbeat.
- Form the dough into a circular log and roll in decorator's sugar if you like. Cover with wax paper.
- Chill in the fridge for a minimum of 30 minutes but preferably an hour. You can chill for up to 24 hours.
- When ready to bake, preheat the oven to 350F°. Line baking sheets with parchment paper.
- Slice the tea biscuits log into 1/4 inch cookies and place on the sheets.
- Bake for 15 – 20 minutes and remove the pan from the oven. Leave for a few minutes and move to a cooling rack to let cool completely.
Notes
Nutrition
Thanks for checking this post! I’d love if you’d check out these other unique cookie and dessert posts:
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step one has you add all of your dry ingredients except decorators sugar, bit then step 2 has you cream the butter WITH the sugar..which is a dry ingredient and therefore part of the mix in step 1. step one should tell you to save the powdered sugar for step 2.
They smell amazing, taste amazing, melt in your mouth, and are so easy to make. 10/10
Great recipe of shortbread tea cookies, definitely gonna give a try.