Ruth's Tea Biscuits
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.
Servings: 72 cookies
Calories: 78kcal
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: 1g | Calories: 78kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 61mg | Potassium: 19mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 11IU | Calcium: 21mg | Iron: 1mg