Care for a cuppa tea? I’ve made you some cashew butter tea biscuits to go with it! Or tea biscuit cookies… or just tea cookies… Whatever you call these in your part of the world — this is a super simple version that requires no sugar, eggs, butter / non-dairy butter, binders, wheat or a million ingredient gf flour blend.
So about that tea… on a personal preference level, I sort of phased out of dunking things in my drinks a long time ago, HOWEVER these beauties + a glass of freshly made nut milk = perfection ?
These dainty cookies are simple to make and oh so comforting. Now to fill you in before you try them — they’re not quite like the “social tea” type tea biscuits you might have grown up with (don’t want to set you up for disappoint here?), but the more wholesome ingredients and the non-fussy recipe make these equally satisfying.
I’d say the main difference between these and a traditional tea biscuit is the crunchiness level (these are a bit softer) and the sweetness (these are a bit less sweet). You can remedy the crunchiness factor by baking them longer if you prefer (I quite liked them at the 9 min mark). The less sweetness is something I thought was just perfect… Plus, if you really like them sweet, you can dunk them in some chocolate for a real treat, but more on this later…
To get those pretty sides I used a square cutter with fluted edges and a separate letter press made for cookies. I was really just having fun with these; that’s all totally optional. You could make these any shape you like of course, or even just cut them into squares with a knife and call it a day. But there’s something fun about playing “cookie dress up” isn’t there? ?
If you find yourself looking for oil-free recipes, the cashew butter allows this recipe work without oils or butter substitutes — an easy switch up. I’ve made tons of these cookies over the last little while, experimenting with other nut and seed butters. Sad to report that cashew butter worked best due to its mild flavor. The other butters work, but the cookies always felt like they were missing a little something.. So I recommend sticking to cashew butter for the best flavor. If you still feel like you want to experiement with other nut butters, you might want to try with added flavors (like cinnamon, lemon flavor, etc.).
Another quick note is that it’s a small batch recipe. The cookies are crisper when freshly baked, but will soften up a tad when stored (mine went into a sealed tupperware container), so I preferred to make new tiny batches whenever I was in the mood instead.
Of course making heaps of batches of these cookies also meant they’d inevitably get dunked in some chocolate… and possibly form an ice cream sandwich…. Ok I know that’s a lot more indulgent than just a simple tea biscuit, but hey, some days you just gotta chocolate ?
Must admit, I didn’t make the most graceful sandwiches — they were totally impromptu. I just filled them with this Mango Pineapple Ginger Turmeric ice cream (because that’s what I had on hand) and dunked them in some melted chocolate. The result was an incredibly messy bar of deliciousness… highly recommend if you feel like indulging your inner child, (ie. you don’t mind getting chocolate and ice cream all over your fingers!)
Otherwise, for the high-tea purists out there, let’s just stick to plain biscuits, shall we? ;)
P.S. for a nut-free variation of this kind of cookie, you can try these vanilla bean cut-out cookies instead.Print
Sweet, delicate cashew butter tea biscuits/ gluten-free tea cookies. So wonderful with a glass of plant milk! Vegan and refined sugar-free.
- 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
- 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!