27 April 2011

Don't Panic and bring Tea

A short while before this Arthur had set out from his cabin in search of a cup of tea.  It was not a quest he embarked upon with a great deal of optimism, because he knew that the only source of hot drinks on the entire ship was a benighted piece of equipment produced by the Sirius Cybernetics Corporation.  It was called a Nutri-Matic Drinks Synthesizer and he had encountered it before.

It claimed to produce the widest possible range of drinks personally matched to the tastes and metabolism of whoever cared to use it. 

When put to the test, however, it invariably produced a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea.

from The Restaurant at the End of the Universe by Douglas Adams

I feel very proper when I drink tea served on a saucer.
There are some books so great that you always keep a copy, dog eared and smelling of doritos and coffee, it's stuffed into a creaky bookshelf, precious and irreplaceable.  This isn't one of those books, only because it has been continuously in print and you never have to worry about finding another copy.

I think when the British mention tea with biscuits, they are talking about a cookie or a cracker.  I'm not sure and can't authenticate the matter (too tired and lazy), but I'm pretty sure that these oat and maple biscuits would pass in a pinch.

Maple Oat Biscuits

1 cup oat flour (put one cup plus two tablespoons of oats into your blender and grind it to a flour-y consistency)
1-1/4 cup all purpose flour
6 tablespoons butter
1/4 cup maple syrup
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 egg
1/3 cup whole milk
1/2 tsp vanilla

1.  Cut the butter into the flours, salt, sugar and baking powder until the dough is crumbly, use a pastry cutting thingy, like this:

2.  Mix in the liquid ingredients; maple syrup, egg, vanilla and milk.

No, not enough maple syrup!  I guess I could use honey, sigh.
3.  Mix the sticky dough and turn it out onto a floured surface.  If your dough is too wet, feel free to add flour until you can handle the dough and gently knead it for two to three minutes.

4.   Now for the fun part, rolling and cutting.

5.  Once all the biscuits are cut, put them in the freezer.  I don't know why, it must have something to do with the butter, but biscuits and scones turn out lighter and flakier when they've been frozen before baking.  Fifteen minutes should do it.

6.  Preheat the oven to 425.  Bake the biscuits on parchment paper, an inch apart for 10-14 minutes.

Eat these with lots of sweet butter and jam.  Go ahead cutie, you have my blessing.

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