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.|
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
1/3 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.|
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.|