Gluten Free Tea Biscuit Recipe

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There is nothing nicer in my opinion than a biscuit with a cup of tea. I always like to have a jar full of biscuits and each time I make some I change it up to what ingredients I have on hand or what I particularly feel like eating. 

Being a herbal tea drinker, I get teas and tisanes as gifts so, having an abundance of lovely flavours in my pantry, I decided to use them to make biscuits.  

The following recipe is very simple and so adaptable. I have made these biscuits with cranberries and macadamias, coffee and cocoa, cinnamon and pecan, date and ginger and now my latest favourite variation is tea infusion. 

All you need to do before you start with the recipe is infuse finely ground up tea (whichever you like) into melted butter then set the mixture in the fridge to become solid again before continuing. How easy is that! 

I am now onto my fourth variation of tea biscuits. I started off with the T2 brand and used Jade Mountain (green tea based) and Southern Sunrise (slightly citrusy). Both lovely blends and very different. I have also used a chamomile tisane which is my favourite tea, and rosehip tea too. You can use an Earl Grey or vanilla rose or whatever takes your fancy. Whichever tea you decide on, you will need to grind it finely in a coffee grinder as the tea flavour infuses the butter better when it is a fine ground. I did try it in leaf form the first time and was a little disappointed – not to mention it was a little unpleasant to eat whole tea leaves.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So here is the recipe

The first step as aforementioned is to chop up 115g of butter or dairy free substitute into small chunks and add 1.5 tablespoons of your ground up tea. Put this into the bowl that you will be mixing the biscuits in later. Melt the butter and tea together in the microwave or over simmering water on the stove then put the bowl into the fridge until the butter solidifies. This will take an hour or so. Then you can continue with the rest of the recipe.

115g cold butter (or substitute)

1.5 tablespoons of ground up tea of your choice

90g caster sugar or you make like to use coconut palm sugar

1 large 60g egg (see note below for egg replacer)

170g superfine white rice flour

1 teaspoon gluten free baking powder

 

Preheat oven to fan forced 180°C

Line 2 baking trays with baking paper.

Remove the bowl with the infused butter and tea from the fridge. Add sugar  and cream slowly with an electric beater until smooth. You can ramp up the speed after a while once the butter has been broken up. Mix until the sugar has dissolved so the biscuits are not grainy. This will only take a couple of minutes.

Crack the egg into a small bowl to ensure it is fresh and without shell or black spots. Slowly beat in egg or, if using egg replacer, add it now.

Add the rice flour and baking powder, then mix into the batter until fully combined. If you’d like to add a crunchy texture to your biscuits to compliment the tea, you can add chopped up macadamias or cashews or whatever you like. Even choc chips. Be playful and creative. You will only need 80g or less of chunky stuff because it is all about the tea.

Place tablespoon size balls of biscuit dough spaced well apart onto trays as these biscuits do spread during baking. Nine to twelve to a tray is recommended. You can lightly press the biscuits down to flatten and don’t be overly fussy about them being round. They will do that on their own.

Placing the biscuit dough or the trayed up biscuits in the fridge for 5 minutes to firm up is a good idea on a hot day as the butter will be very soft, however you can tray up straight away too and place immediately into the oven.

Bake for 20 minutes. To check for done-ness, press on the top of the biscuit. If they are firm they are done. Biscuits will be soft when first baked but will go crisp upon cooling.

These biscuits also freeze beautifully if you decide not to commit them to a jar in the pantry.

The rosehip biscuits I drizzled with melted white chocolate and sprinkled some crushed rose petals on top. I left the chamomile biscuits plain so the full flavour of the tisane comes through. The Jade Mountain biscuits I added slithered almonds but you could also add choc nibs because this green tea blend has a hint of chocolate, and the Southern Sunrise blend I added chopped macadamias. All are extremely yummy.

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s time for tea…

Note: to make an egg replacer, grind 1 tablespoon of chia seeds and add to a bowl with 3 of the same tablespoons of water. Allow to activate before adding to your biscuit dough.

 

 

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