Cashew Butter Tea Biscuits
Sweet, delicate cashew butter tea biscuits/ gluten-free tea cookies. So wonderful with a glass of plant milk! Vegan and refined sugar-free.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: 8 cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
Ingredients
- 6 tbsp white rice flour (I used a finely ground one)
- 2 tbsp cashew butter
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/16 tsp salt
- optional: 1 tsp cinnamon or a pinch of raw ground vanilla bean
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
- Process all ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an 1/8" thickness. Use a cookie cutter to cut out as many cookies as you can (I used these) -- transfer those onto the prepared cookie sheet. Gather remaining dough scraps, form into a ball, and repeat the process of rolling out and cutting out more cookies until you run out of dough.
- If desired, use a letter press (I used this one) to stamp the cookies (I stamped the word "tea" on mine). Bake in a pre-heated oven for 9 mins (or bake longer for crispier cookies to your liking). Remove from oven and allow the cookies to cool a few minutes (they will firm up a bit as they cool off). Enjoy!
