A few years ago I was obsessed with English teas. You see, my daughters and I hosted a Traditional English Tea Bridal Shower for our youngest daughter, and in our quest to find recipes, we baked and tasted lots of tea cookies–including Black Currant Tea Biscuits. I love these little biscuit cookies, not too sweet and full of dried black currants. Perfect to go with a cup of hot tea.
One cookie we came across time and again, was for Black Currant Tea Biscuits, often referred to as Crawfords Girabaldi Biscuits.
Now, seeing as how we were going to the trouble of hosting an authentic English Tea, I took it upon myself to try making these biscuits from scratch. Only I quickly realized that dried black currants were a bit hard to find here in the United States!
Black Currants vs Zanti Currants
Don’t be confused when shopping — Black Currants are not Zanti Currants.
It was easy enough to find dried Zanti Currants. You can find these in abundance online and in the grocery store. However, a Zanti currant is very similar to a raisin, only smaller–and NOT what I wanted. Black Currants, on the other hand, are a small tart berry. I searched and searched and finally found dried black currants at Northwest Wild Foods. They were a bit pricey, but in my quest to be authentic, I bit the bullet and ordered some!
Turns out Black Currants are tangy in flavor–I actually love their taste!
*Post update: I am happy to share that I can now find Dried Black Currants on Amazon.
Ingredients for Black Currant Tea Biscuits
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Instructions for Making This Recipe
Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand on the counter or table.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder and salt.
Add pieces of butter to bowl, and rub into flour with fingers or mix with a blending fork, until mixture resembles fine breadcrumbs.
In a glass measuring cup, whisk together the whole milk and large egg.
Reserve 2 tablespoons of milk mixture to use as egg wash for the top of the biscuits later.
Add remaining milk mixture to flour, mixing in to make a dough.
Roll Out The Biscuits
Tear off a piece of parchment paper (12×15″) and lightly flour. Roll dough into a 12×10″ rectangle.
Sprinkle black currants evenly over one half of the dough. Fold the other half of the dough on top of the dried fruit.
With a lightly floured rolling pin, roll out the dough to a 15×8″ rectangle. It will resemble the thickness of a pie crust.
Place the dough that is on the parchment paper onto a large baking sheet. Using a fork or roller docker or a fork, poke holes in the dough.
With a pastry wheel, cut the dough in half the long way and then into 1″ strips to form biscuits. Do not separate. Apply egg wash over dough.
Bake biscuits in preheated oven for 20-25 minutes, until golden brown.
Cool on wire racks and break apart. Makes 22-24 tea biscuits. Serve with your favorite cuppa tea.
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Black Currant Tea Biscuits
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter
- 3 tablespoons whole milk
- 1 large egg beaten
- 3/4 cups dried black currants
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.
- In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add pieces of butter to bowl, and rub into flour with fingers or mix with a blending fork, until mixture resembles fine breadcrumbs.
- In a glass measuring cup, whisk together the whole milk and large egg.(Reserve 2 tablespoons of milk mixture to use as egg wash for the top of the biscuits later.)Add remaining milk mixture to flour, mixing in to make a dough.
- Tear off a piece of parchment paper (12×15″) and lightly flour. Roll dough into a 12×10″ rectangle. Sprinkle black currants evenly over one half of the dough. Place the other half of the dough on top of the dried fruit.
- With a lightly floured rolling pin, roll out the dough once more, to a 15×8″ rectangle. It will resemble the thickness of a pie crust.
- Place the dough and parchment paper onto a baking sheet. Using a fork or roller docker, poke holes in the dough.
- Cut the dough with a pastry wheel in half horizontally and then into 1″ strips to form biscuits. Do not separate. Apply egg wash over dough.
- Bake biscuits in preheated oven for 20-25 minutes, until golden brown. Cool on wire racks and break apart. Makes 22-24 tea biscuits.
Nutrition
Notes
Did you make this recipe?
Let me know how it turned out!
