Tea-Infused Biscuits with Chocolate Chips

(1)
"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."
-- @ursulabakes
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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.

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