Gluten-free tea cookies
Today, on the 3rd Sunday of Advent, it's time for a cozy cup of tea and a few biscuits. Today we're serving gluten-free tea biscuits with the herbal tea "Inner Strength". The biscuits taste slightly buttery and have a fresh tea note.
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 of vegan butter (I like to use the “vegan block”)
2 medium-sized egg yolks
0.5 teaspoon xanthan gum
2 tsp makasol “Inner Strength” tea (to taste)
To refine
Fine granulated sugar and macasol tea
- First knead all the ingredients with a food processor and then with your hands to form a smooth shortcrust pastry. Grind the tea and then add it to the dough through a sieve and knead it in. Form dough balls, wrap in cling film and refrigerate for 2 hours.
- Preheat the oven to 175 degrees top and bottom heat. Line two baking sheets with baking paper. Take the dough balls out of the fridge, let them reach room temperature for a short time (important, otherwise the dough will be rock hard and difficult to work with) and roll them out between foil. Cut out the biscuits and decorate with a little granulated sugar and additionally ground tea through a sieve.
- Bake the cookies for about 10-13 minutes, depending on their size and thickness. Allow them to cool on the baking sheet, as they are still very crumbly when warm. Decorate the cookies as desired.
Photo(s): Nina Friedl
