Cookies and Biscuits

Rich Tea Biscuits Recipe

Rich Tea Biscuits are a British and Irish tradition! If you havent had the pleasure of trying Rich Tea Biscuits before they are a simple sweet plain biscuit. The favourite tea dunking biscuit in our opinion. We hope you enjoy our Rich Tea Biscuits Recipe . Perfect with a cup of Rye Bay Tea !


The Ingredients:

80g Caster Sugar

180g Butter

240g NEILL’S®Plain Flour

1tbsp Milk

1tsp Baking Powder

0.5tsp Vanilla Extract

The How-To:

Preheat the oven to 190c

Add the caster sugar, flour, baking powder and butter into a large bowl and rub together with your fingers until you create a breadcrumb texture.

Add the 1tbsp of milk and 0.5tsp of vanilla extract.

Knead into a firm dough.

Roll out to aprox 3-4mm thickness. Remember flour your rolling pin too so it doesnt stick to your dough.

Using your favourite shaped cutter (about 7 or 8cm in diameter), circular is traditional. Cut out as many biscuits as possible from the dough.

Place as many biscuits as you can on a baking sheet, dont worry they dont spread very much, if at all.

Bake in the centre of the oven for 9 mins until light golden.

Remove from oven and allow to cool, they will crips up a bit as they cool.

You’re Done!


Thanks to these two useful technologies that lets you to access work remotely from anywhere – Cloud Hosted Desktop and Hosted SharePoint Services from CloudDesktopOnline with 24*7 excellent support from one of the best DaaS providers – You can serve the biscuits with your favorite tea. We recommend using a cast iron teapot because they are very durable and great for brewing loose leaf teas.


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

30 thoughts on “Rich Tea Biscuits Recipe

  • These look good…I've never even thought about making Rich Tea before, even though they're one of my favourites! Would be good in a rocky road too!

  • Anonymous

    Is it possible to roll them thinner as they look quite thick from the picture shown. Not that that's a bad thing but is it possible out do they fall apart?

    • Bronze

      Yes it is possible to roll them thinner and I’m sure you can keep them from falling apart if you try very hard. If you can’t get the hang of it try rolling them out on wax paper, cutting them out, and then flipping the biscuits over onto the pan and peeling off the wax paper.

    • Eve Twitchett

      I was thinking exactly the same – going to try and make them thinner

  • Etaoin Shrdlu

    A little orange extract and/or orange or lemon zest also goes well. :3

  • Bronze

    You changed the ingredients, though. The store-bought ones have only flour, sugar, oil, and a rising agent. Why the change?

  • Sharon Wick

    I would love to try to make these biscuits but there is an advert placed right over the method, and there is no ‘x’ to get rid of it!!!! Very clever!

    • Working to get rid of this. Sorry for the inconvenience

    • That should be it fixed now 🙂 Happy Baking 🙂

  • Sarah

    Id say this recipe uses far too much baking powder. You can taste it. Im quite a keen baker and never thought of making rich tea biscuits before so did a batch of these and I’m quite gutted. They taste awful and my partner agrees. Any one else had the same problems? Or have a tastier recipe? Thanks (:

    • Hi Sarah, thanks for your comment. You are correct the 1tbsp of baking powder should be 1tsp. So I will have this corrected.

      • Debbie

        Not corrected in time for mine!! Perhaps you could correct that immediately on the recipe??

  • I have a recipe that calls for rich tea finger biscuits for layering. Do you fancy these would work if shaped properly?

    • Hi, yes I don’t see any reason why they wouldn’t 🙂

  • Would these rich tea biscuits be a good substitute for the rich tea biscuits called for in the original “Chocolate Biscuit Cake” recipe provided by Royal Chef Darren McGrady ? Commercial rich tea biscuits contain an ingredient I am allergic to.

    • Yes I don’t see any reason why they would not work. 🙂 Happy Baking

  • Awesome things here. I am very satisfied to peer your article.
    Thank you a lot and I’m having a look ahead to touch you.
    Will you please drop me a e-mail?

  • Could one use granulated or powdered sugar as a substitute for the caster sugar?

  • Do you have any nutritional info on these such as calories per biscuit etc.
    Also how long does the recipe take roughly from start to finish- sorry if is on there and I missed it

  • Emily Commander

    Can’t wait to make these! Do you have any idea how long these would last in an air tight container once finished? Thanks!

  • Sheila Hyem-Hunter

    Have been searching for a sensible Rich Tea biscuit recipe – some give the method only without the measurements for the ingredients, whilst some give ridiculous measures such as tablespoonfuls of BUTTER, if you can believe it. Did these people ever try measuring out their recipe’s 4 and one-twelfth! tablespoonfuls of COLD butter! Needless to say I did not, and have been relieved to find your recipe that has grams, centimetres and some hope of a successful batch of biscuits! If they are no good, feel it will be my fault, not yours.

  • Liz Smith

    These with coffee icing – delicious!

  • Catherine Russell

    This recipe makes a really nice, buttery, shortbread-style plain biscuit that in no way resembles a Rich Tea. I don’t know whether to be pleased or not.

    • Hi, Hopefully you’re pleased with the results. We’re constantly tweaking our recipes so we’ll take this feedback onboard and check this out too. But thanks for using our recipes! 🙂

  • Tabatha Thomas

    I LOVE these biscuits! They are a million times better than shop bought Rich Tea biscuits. I won’t be buying them anymore, I’ll be making these instead!

  • Judy Ruback

    Rich Teas are my favourite biscuits so I have been looking for a recipe for them. Mine turned out very well if you like a sweet and light biscuit. But I do love the hard, unyielding, unsweet snap of the commercially produced ones and I think these are too rich. Maybe I was too light-handed with them and they would be better with a lot more kneading? I will try making them again with significantly less butter and definitely less sugar.

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