Cinnamon Tea Biscuits

These cinnamon tea biscuits are perfect for a cosy wintery afternoon treat. Great paired with a steaming cup of tea, they make any day feel like a little celebration. They’re also surprisingly easy to make, using simple ingredients you likely already have in your cupboard and one of our winter favourite teas, Cinnamon. Whether you're curling up with a book, hosting an afternoon tea, or looking for a comforting snack to accompany your favourite drink, these cinnamon tea biscuits are sure to bring a little warmth to your day!

Ingredients:

For the Cinnamon Black Tea Infusion:

• 240 ml whole milk 
• 6/7g of Shibui Cinnamon loose leaf tea

For the Biscuits:

• 250g plain flour
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• A pinch of salt
• 2 tbsp sugar (optional for a slightly sweet biscuit)
• 115g unsalted butter, cold and diced
• 120ml tea-infused milk (from the infusion above)
• 1 tsp vanilla extract (optional)
• Extra flour for dusting

Instructions:

Step 1: Make the Cinnamon Black Tea Infusion

1. Heat the milk in a small saucepan over medium heat until it begins to steam (do not boil).
2. Remove from heat and add the cinnamon black tea. Let steep for about 10 minutes.
3. Strain the tea leaves and let the milk cool to room temperature.

Step 2: Prepare the Dough

1. Preheat your oven to 220°C and line a baking sheet with baking paper.
2. In a large bowl, whisk together the flour, baking powder, ground cinnamon, salt, and sugar (if using).
3. Add the cold, diced butter to the flour mixture. Use your fingers to crumble the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually pour in the tea-infused milk and vanilla extract, stirring gently until the dough just comes together. Be careful not to overmix.

Step 3: Shape the Biscuits

1. Transfer the dough to a lightly floured surface and knead gently 3–4 times.
2. Roll the dough into a 1/2-inch thick rectangle.
3. Use a biscuit cutter or a glass to cut out round biscuits and place them on the prepared baking sheet. Gather any scraps and repeat until all the dough is used.

Step 4: Bake

1. Bake the biscuits for 12–15 minutes, or until the tops are golden brown.
2. Remove from the oven and allow to cool.

Optional Glaze:

• Mix 1/2 cup powdered sugar with 1-2 tbsp of leftover tea-infused milk and drizzle over cooled biscuits.

Serve & Enjoy:

These cinnamon tea biscuits are perfect for breakfast or a cosy afternoon snack, especially paired with more Shibui Cinnamon loose leaf tea!

If you love the convenience of the tea bags, try to swap the Cinnamon tea for our Mulled Spice Black Tea, available in tea bags and loose leaf.