Recipe: Tango Biscuits
Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 1 baking tray worth
Description:
Tango Biscuits hold a special place in the heart of anyone who grew up in rural New Zealand. A nostalgic favorite, these delectable treats were a staple in many households, disappearing almost as soon as they came out of the oven. With a buttery, cinnamon-infused dough studded with sweet dates, Tango Biscuits are a perfect balance of comforting flavors and irresistible texture. Whether enjoyed with a cup of tea or shared with loved ones, these biscuits are sure to evoke cherished memories and create new ones with every bite.
Recipe Category:
Drop Cookies
Keywords:
Dessert, Cookie & Brownie, New Zealand, < 30 Mins, Easy
Nutritional Information (per serving):
- Calories: 2851
- Fat Content: 99.6g
- Saturated Fat Content: 60.2g
- Cholesterol Content: 455.3mg
- Sodium Content: 1360.4mg
- Carbohydrate Content: 478.9g
- Fiber Content: 20.5g
- Sugar Content: 313.6g
- Protein Content: 31.1g
Ingredients:
- 4 tablespoons butter
- 1 egg
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup sugar
- 1 1/2 cups flour
- 1 cup chopped dates
Instructions:
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Cream the butter and sugar: In a mixing bowl, cream together the butter and sugar until light and fluffy. This step helps incorporate air into the mixture, resulting in a tender texture for the biscuits.
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Add the dry ingredients, egg last: Gradually add the dry ingredients – baking soda, cinnamon, and flour – to the creamed mixture, mixing well after each addition. Crack in the egg, ensuring it’s added last to bind the dough together.
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Prepare the baking tray: Lightly grease a baking tray with butter or non-stick spray to prevent the biscuits from sticking during baking. Ensure the tray is cold to avoid melting the butter in the dough.
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Portion the dough: Using a dessert spoon, scoop spoonfuls of the dough onto the prepared baking tray. Leave enough space between each portion to allow for spreading during baking.
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Preheat the oven: Preheat the oven to 450°F (230°C). Once heated, reduce the temperature to 400°F (200°C) before placing the biscuits in the oven. This initial high heat helps create a crisp exterior while sealing in moisture.
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Bake: Place the baking tray in the preheated oven and bake the biscuits for 10-15 minutes, or until golden brown and firm to the touch. Keep an eye on them towards the end of the baking time to prevent over-browning.
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Cool and enjoy: Once baked, transfer the biscuits to a wire rack to cool completely. Allow them to cool for a few minutes before indulging in their irresistible flavor and aroma. Enjoy your homemade Tango Biscuits with a hot cup of tea or share them with loved ones for a delightful treat!
Additional Tips:
- For an extra burst of flavor, consider adding chopped nuts such as walnuts or pecans to the dough.
- Store leftover biscuits in an airtight container at room temperature for up to a week, or freeze for longer storage. Simply reheat in a low oven to restore their crispiness before serving.
Indulge in the nostalgia of childhood memories or create new ones with this classic Tango Biscuit recipe. Simple yet satisfying, these biscuits are a testament to the joy of homemade treats and the love baked into every bite.
