English breakfast tea is a combination of several black teas from different places in certain proportions, often including Indian tea (for its strength), Ceylon tea (for its flavor) and Kenyan tea (for its color). Some English breakfast teas are also served with Chinese black tea.

English breakfast tea has a light floral scent and is good with milk or lemon, but milk and lemon should not be used at the same time, as the lemon will cause the milk to curd. When milk is added to breakfast tea, the soothing aroma is a bit like hot toast with honey. A moderate amount of caffeine can start the day with a clear head.

Among many kinds of tea, black tea is the most popular, which combines the essence of China and the West. It can be traditional clear black tea, it can be English milk tea, it can be ice black tea. Black tea can also be used to make various dim sum.

Caramel Biscuit, from Belgium, is a hundred years old. It is a popular morning tea dessert because of its unique caramel taste and is usually served with coffee and black tea.

It's also very simple to make.

1. Pour the caster sugar into a saucepan. Add 1 tablespoon of water and heat over low heat until the caster sugar dissolves.

2. Cook until the sugar water boils and rich bubbles appear.

3. Simmer until the sugar starts to color. You don't need to stir the whole time.

4. Cook until the sugar is amber. Immediately turn off the heat and pour in 25g of hot water. Shake the cream pan to smooth the sugar. The sugar will boil violently when the hot water is added, so be careful of the splash.

5. Let sit until the caramel cools.

6. To make a butter version of caramel cookies, cut butter into small pieces to soften, add salt, whisk slightly with a whisk until smooth (no need to whip).

7. Pour the cooled caramel from step 5 into the butter (the cooled caramel is sticky, use a scraper to scrape all the caramel off the walls of the pan, don't waste it).

8. Mix well with a whisk.

9. Sift the whole wheat flour and baking soda together and pour in the butter.

10. Mix well with a spatula to form a batter. If the batter is too sticky or soft, refrigerate until firm and non-sticky.

11. Place the batter between two plastic bags or oiled paper and roll it out with a rolling pin into a 0.4cm thick slice.

12. Peel off the top plastic bag, use a knife to cut off the irregular corners, and cut into small triangles (or any other shape you like).

13. Spread the cut dough on a baking sheet and bake in a preheated oven at 180℃ for about 13 minutes, until it turns red.

14. To make a vegetarian version, skip steps 6-13. Pour vegetable oil into the cooled caramel (choose a light, unscented vegetable oil such as corn oil or sunflower oil). Don't use heavy smelling oils like peanut oil).

15. Add salt and stir well.

16. Sift the whole wheat flour and baking soda together. Combine with the mixture from step 15 and mix well with a spatula to form a dough.

17. Roll out the dough on a cutting board into 0.4cm thick slices, then cut into small triangles or other shapes you like. Spread on a baking sheet and bake in a preheated 180 degree centigrade oven for 13 minutes or so, until charred.