Gluten-free tea cookies
Today, the third Sunday of Advent, it's time for a cozy cup of tea and some cookies. Today we're serving gluten-free tea cookies with the herbal tea "Inner Strength." The cookies have a slightly buttery taste and a fresh tea flavor.
Here's how to make them:
150 grams of rice flour
100 grams of potato starch
40 grams of ground almonds
100 grams of sugar
150 grams vegan butter (I like to use the “vegan block”)
2 medium egg yolks
0.5 teaspoon xanthan gum
2 tsp makasol “Inner Strength” tea (to taste)
To refine
Fine granulated sugar and Makasol tea Inner Strength
- First, mix all ingredients with a food processor, then knead by hand until you have a smooth shortcrust pastry. Grind the tea, then add it to the dough through a sieve and knead in. Form dough balls, wrap in cling film, and refrigerate for 2 hours.
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Line two baking sheets with parchment paper. Remove the dough balls from the refrigerator, let them come to room temperature briefly (important, otherwise the dough will be rock-hard and difficult to work with), and roll them out between cling film. Cut out cookies and decorate with a little granulated sugar and additional ground tea leaves, again through a sieve.
- Bake the cookies for approximately 10-13 minutes, depending on their size and thickness. Let them cool on the baking sheet, as they will still be quite crumbly while warm. Decorate the cookies as desired.
Photo(s): Nina Friedl
