"These little crackers are not only for tea lovers, but they also go very well with almost everything I must say. You can also precut and freeze the dough, so you always have something to offer to your unexpected guests.
This is a good recipe for a crumbly biscuit base, add a teaspoon peanut butter and chopped nuts, and you'll have another great flavour."
Tea-Infused Biscuits with Chocolate Chips
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- Recipe Card
Prep time 1hr
Cook time 8mins
Serves or Makes: 20
Recipe Card
ingredients
- 1/3 cup brown sugar
- 1/2 cup rice flour
- 3/4 cup plain flour
- 1/4 cup almond milk
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/4 cup raisin
- 2 dark tea bags
- 1 teaspoon baking powder
- 1/2 cup coconut oil
Method
Step 1
In a small saucepan warm up the coconut oil (176-195 F degrees). Add the spices and the tea bags. Put aside and let it infuse for 6 minutes. (If you’d after a stronger tea flavour, pop in another teabag rather than let it sit longer. )
Step 2
Strain the coconut oil and mix with all the remaining ingredients.
Step 3
Shape into a roll and put to the fridge for an hour.
Step 4
Preheat the oven for 355 C degrees. Cut from the cold dough 4-5 mm thick slices and place them to a flat baking tray. Bake them for 7-8 minutes.