Here is an old recipe for ENGLISH TOASTED TEA CAKE. It was also known as ROGAN in the Northern parts of India and served at Tea time in the Boarding Schools in Darjeeling, Mussoorie, Ooty, etc. it was also known as BISCUIT BUN, TEA BISCUIT, BISCUIT ROTI, etc in the South. Try it out and bring back the Nostalgia.
This delightful cup was always accompanied with a few choice Anglo-Indian Snacks – Some of them were Cheese, Straws, tiny cucumber sandwiches, hot mince puffs, Marie Biscuits, Scones, Toasted Tea Cakes, Crumpets, etc. Why don’t we bring this practice back in our life and invite a few friends over for a leisurely Anglo-Indian Tea Afternoon.
An English Teacake is usually a light, sweet, yeast-based bun containing dried fruits such as currants, sultanas or orange peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter undersideA Tea Cake is therefore a slightly hard bun or cake. The name is commonly used for whatever bread or cake is traditionally served for afternoon tea that can be applied loosely to any kind of cake that is sturdy enough to be picked up with the fingers.
RECIPE FOR TOASTED TEA CAKE / TEA BISCUIT
4 cups plain flour
½ teaspoon baking powder
¼ teaspoon salt
200 grams butter
2 tablespoons caster sugar / sugar
2 tablespoons raisins or sultanas
½ cup water
½ cup milk
Preheat the oven to 150 degrees.
Sieve the salt, baking powder and flour together, Add the butter and mix until it is like breadcrumbs. Mix in the dried fruit, sugar, milk, and the egg and form a soft dough. (Add the water if the dough is too stiff otherwise omit the water) Split the dough into eight round balls and gently flatten them into the traditional teacake shape.
Place on a greased baking tray and bake for half an hour at 150 degrees. Remove from the oven, cool on a cooling rack.