This is my Aunt Ruth’s Tea Biscuits recipe. Not too sweet. Not too savory. The perfect crunchy biscuit to go with Traditional Moroccan Mint Tea.
Ruth’s Tea Biscuits
DESCRIPTION
This is my Aunt Ruth's Tea Biscuit recipe. Not too sweet. Not too savory. The perfect crunchy biscuit to go with Traditional Moroccan Mint Tea.
INGREDIENTS
- 5 1/2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 1/2 cup water
- 1/4 cup sesame seeds (optional)
- 3/4 cup oil
- 1 large egg
- 2 tsp baking powder
- 1/2 tsp salt
INSTRUCTIONS
- Mix the dry ingredients, form a well in the center of the flour, add the liquid mixture and stir with a wooden spoon until the dough adheres no more to the sides of the bowl.
- Add flour if necessary.
- Cover the bowl with a towel and let the dough rest for 5 minutes.
- Cut walnut-size balls of dough and roll them into a rope 1/2 to 3/4 inch in diameter.
- Shape the dough into a ring by pressing both ends of the rope.
- With a sharp knife or scissors make decorative slits around the outer edge of the ring of dough.
- On floured cookie sheets, bake the rings at 375 degrees for 20 minutes.
- Cool on a rack before storing them.
NUTRITION
Serving: 1gCalories: 78kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 3mgSodium: 61mgPotassium: 19mgFiber: 0.5gSugar: 3gVitamin A: 11IUCalcium: 21mgIron: 1mg
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