40 tea biscuit recipes

Scottish shortbread fingers with the secret cornstarch swap for an ultra-tender, melt-in-the-mouth crumb. A four-ingredient traditional biscuit from Edinburgh tea-room tradition.

These flaky and scrumptious biscuits goes well with a cup of tea which completes a quick and easy breakfast.

Scottish Empire cookies: buttery shortbread rounds sandwiched with raspberry jam, topped with a thin sugar glaze and colored sprinkles. A classic tea-time biscuit.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Pineapple delights are no-bake squares with a digestive biscuit base, butter icing, crushed pineapple, and fresh whipped cream. A retro tropical dessert from the British tea-table tradition.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Walnut fudge cookies (British-style biscuit fingers): a buttery shortbread base studded with walnuts and topped with a quick brown sugar fudge. Tea-time treat that slices clean.

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.