My Mom and Mother-in-law make fantastic tea biscuits - always high and delicious! My husband, however, will be the first to tell that my tea biscuits have never received the same high grades - even when I use their recipes. Secretly, I wonder if they left out some special ingredient in the recipes they gave me in order to sabotage my efforts - like Marie did on Everybody Loves Raymond when Deborah tried to make on of her recipes!
This recipe allows me to come into my own on the tea biscuit front because they've magically turned into chocolate turnovers! This tea biscuit recipe is sweetened up with the addition of whatever chocolate you have on hand. I used chocolate medallions (2 per turnover) in the photo below and in the 1st photo I used nutella! I think adding raspberry jam to the chocolate will be my next turnover adventure.
2 cups flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup shortening
3/4 cup milk
1/2 cup of nutella or your favorite chocolate, (chopped if using normal chocolate)
1 egg yolk
- Preheat oven to 400 degrees.
- In large bowl, whisk together flour, baking powder, salt and sugar.
- Cut in shortening with pastry lender or 2 knives until crumbly.
- Pour all of milk into bowl and stir with a fork. Do not over mix. The dough will be soft and sticky.
- Place dough on a lightly floured surface.
- Knead 8 times.
- Roll dough into 16 x 8 inch rectangle.
- Cut into 8 four-inch squares.
- Divide your chocolate among squares and place just off centre of squares.
- Fold the dough over to produce triangles.
- Pinch dough to seal triangles.
- Place on ungreased cookie sheet.
- Brush with egg yolk and sprinkle with remaining sugar.
- Bake for 20 minutes.