TEA CAKE BISCUITS RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.
  3. Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined.
  4. Transfer to the lined tin, flattening to the edges. Bake for 15 to 20 minutes, or until golden.
  5. Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.
  6. Use the paper to lift out on to a wire rack, and leave to cool completely. Simple, easy, delicious – spread the word!

Steps:

• Preheat the oven to 190°C/170°C fan/gas 5. Sift together the flour and cocoa powder into a mixing bowl and set aside.
• Cream together the butter and sugar until light and pale in colour (you can use a wooden spoon but it’s easier and quicker with an electric hand whisk).
• Mix in the sifted flour and cocoa – the mixture might look as if it needs liquid to bring it together, but keep working in the ingredients and it will form a dough.
• Working quickly, roll the dough between the palms of your hands into walnut-sized balls and arrange on the baking sheets, spaced well apart. Flatten the cookie dough balls with the back of the fork.
• Bake the cookies in the preheated oven for 5mins, then turn the temperature down to 170°C/150°C fan/gas 2 for a further 15-20 mins.
• The biscuits should feel firm on top but not hard. Remove from the oven and transfer to cool on a wire rack, before storing in airtight container.