Do not find fault with what you do not understand.

Lightly Sweetened Cocoa Tea Biscuits

African food is a fusion of many different nations. One influence over the centuries is that of the European colonialists.


Lightly Sweetened Cocoa Tea Biscuits

As legend has it, Anna Maria Russell, the seventh Duchess of Bedford is said to have made afternoon tea time a fashionable practice when she complained of "having that sinking feeling" during the late afternoons.

From this time on, a pot of tea and a light snack in the middle of the afternoon became a part of European traditions. One very popular light snack is that of the lightly sweetened cocoa tea biscuit or cookie.

Lightly Sweetened Cocoa Tea Biscuits


Ingredients

2 cups sifted all-purpose flour
3 teaspoon baking powder
½ teaspoon salt
2 tablespoons sugar
4 tablespoons of powdered cocoa
2 tablespoons of lard
2/3 a cup of milk or enough to make a firm but not a stiff dough


Directions


Sift all the dry ingredients together, rub in lard with the tips of the fingers. Stir in the required amount of milk. Turn out on lightly floured board, roll or pat out the desired thickness, place close together in a pan and bake 350 degrees 10-12 minutes



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Being African in America I have grown up learning about different ethnic cultures. My father and mother are historians of African culture and history and their influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.

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