Onion Tea Biscuits

I didn’t actually try these with tea, but they strike me as a cracker that could be termed a tea biscuit. They are a bit more floury and satisfying than a thin, wispy cracker, making them perfectly suitable for an afternoon tea snack. The onion gives them a unique flavor and texture, and the recipe made nearly four dozen little crackers! I adapted the recipe from the blog eCurry.

• 2 cups of all purpose flour
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon baking soda
• 1 large red onion, finely chopped
• 1 green chili, finely chopped
• 1/4 cup water
• 1/3 cup oil
• 4 tablespoons butter, melted
• Salt

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In a large bowl, combine flour, salt, sugar, baking soad, chilis, and half the onions. Add oil and melted butter, and stir to combine. Add water to thicken the dough. Knead for about 2 to 3 minutes, then cover with a damp cloth. Set aside for 30 minutes.

Preheat oven to 325 degrees.

Combine remaining onions with dough after resting. On a well floured surface roll out the dough to about ¼ inch thickness. Cut out biscuit rounds using cookie cutter or cup.

Place the biscuit rounds on a greased cookie sheet. Using a fork, pierce the top of each biscuit several times to allow air to escape while baking. Lightly sprinkle each biscuit with salt. Bake for 25 to 30 minutes, until golden brown.

That’s a lot of onion for one tiny cracker. The dough seems to have almost too much onion, but it really turned out to be the perfect amount. Interestingly, the red onion I used at the suggestion of the original baker turned a deep purple with some shades of green after baking. I don’t think that hurt the biscuits any, but some who tried them couldn’t guess there were onions in them at all because of the strange color. You could sure taste it though! I used the rim of a small wine glass to cut out the biscuit rounds, but you could use shaped cookies cutter or any sharp edged item. It was fun to work with the dough, but also a bit time consuming because after cutting out as many as possible from the rolled out dough, and I had to collect the remainders to roll them out again. This caused me to bake in several batches as well, but in the end, the effort was worth it! I ate these for a week!