Honestly, I don’t even know what a “tea biscuit” is or even if it is anything. But I thought it sounded pretty and fancy so I went with it.
How pretty are these? Can’t you just imagine ladies sipping their tea and eating these with their crumpets? And speaking of crumpets. What the heck is a crumpet?! Maybe I need to figure that out and make those sometime.
Anyway, these would be perfect for a bridal or baby shower, or a luncheon, or even Valentine’s Day.
I call these a biscuit instead of a cookie because they really do have that sort of texture. Almost like a short bread. Sort of crumbly and flaky and not too sweet. Paired with the sweet and tart lemon curd it is a perfect combination.
For the Biscuits
- 3 1/2 cups all-purpose flour
- 1/2 cup butter, softened and cut into small pieces
- 2/3 cup sugar
- 1/2 tsp kosher salt
- 4 egg yolks
- 1 tbsp vanilla
Put all of the ingredients into a large bowl and mix until the butter is evenly distributed and the dough is coming together. (At this point I find it easier to use your hands.) If the dough is able to form a ball at this stage then you do not need to add any water. If the dough is still very dry and crumbly add water, 1 tbsp at a time, until it forms into a ball. Knead dough a few times and form into a ball. Wrap with plastic wrap and let chill in the refrigerator for at least an hour. Meanwhile make the lemon curd.
Preheat oven to 375 degrees.
Divide the dough into 2 parts. Roll out the dough on a lightly floured surface to 1/2 inch thick. Use a 1 1/2 inch round cookie cutter (I used the top of a champagne flute) to stamp out cookies. Bake in a 375 degree oven for 12-16 minutes until lightly browned. Allow to cool before assembling.
For the Lemon Curd
- 3 Lemons
- 1 1/2 cups sugar
- 1 stick unsalted butter, softened
- 4 large eggs
- pinch salt