Rich Tea Biscuits (Vegan, Refined Sugar-Free
A little salty with a hint of sweet, these Rich Tea Biscuits make for the the perfect dunkable snack to go with your afternoon tea.
Servings: 15 biscuits
Calories: 82kcal
Cost: $7
Ingredients
- 1.5 cups 280 ml all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 4 teaspoon sugar in the raw or other vegan sugar
- 4.5 tablespoon 65 g vegan butter (cold, keep in fridge until ready to use)
- ⅔ cups almond milk or other nut milk
Instructions
- Preheat oven to 360F (176C). Line two baking sheets with parchment paper or silicone baking mats.
- Combine dry ingredients into large bowl. Mix together well with fork or whisk.
- Cut the butter into the flour in small slices. Using your hands, gently work the flour into the butter until the mixture becomes crumbly like coarse bread crumbs.
- Pour in the milk, and still using your hands, work the mixture into a smooth dough ball. Once formed, knead the dough briefly for about 2 minutes.
- Roll out dough on a clean, well-floured working surface as thinly as possible. Using a cookie or biscuit cutter, cut out round circles of dough and place on baking sheets. Continue rolling out dough and cutting out biscuits until all the dough is used. Using a fork or pastry docker, gently prick the tops of the biscuits before they enter the oven.
- Place biscuits in the center rack of your oven and bake for 10-15 minutes, depending upon your oven, or until they begin to turn golden brown. Serve immediately with a nice cup of tea or place on cooling racks to cool. Store in an air-tight container for 3-5 days.
Notes
- To make it easier when rolling the dough, cut it in half and work with only half at a time.
Nutrition
Serving: 1biscuit | Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 120mg | Potassium: 95mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.3IU | Calcium: 50mg | Iron: 1mg