British Cookies
A digestive biscuit. A Hobnob. A Bourbon, a custard cream, a malted-milk. The British biscuit tin is older than the kitchen aisle, and the conversation about which biscuit is best is still happening at every office tea round.
Featured british cookies recipes
- Shortbread fingers, three ingredients — Iris · Edinburgh · Butter, sugar, flour. Pricked with a fork. Edinburgh shortbread is harder than London’s.
- Flapjacks, oat and golden syrup — Iris · Yorkshire · Oats, butter, golden syrup, brown sugar. Cut warm into squares. Don’t cut hot.
- Digestive biscuit, the home version — Iris · London · A wheatmeal biscuit, slightly sweet. Flat-topped, dimpled, the original tea biscuit.
- Hobnob-style oat cookie — Iris · London · Crushed oats, sugar, golden syrup. Dipped in dark chocolate when they cool.
- Jammie dodgers, jam-filled — Iris · London · Two short biscuits with a heart cut from the top, raspberry jam between.
- Ginger nuts, snap-thin — Iris · London · A snap-crisp ginger biscuit, golden syrup, ground ginger. Dunked in tea.
- Cornish fairings, ginger — Iris · Cornwall · A spiced biscuit sold at the Cornish fairs, dark with golden syrup and treacle.
- Florentines, almond-fruit lace — Iris · London · Toasted almonds, candied citrus, butter — a thin lace cookie dipped in dark chocolate.
Bake British — other categories
British across the edition
- British cuisine hub — all six lanes
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