These biscuits were meant to be a shortbread, however I replaced the rice flour with Spelt flour, and they were just as amazing!
Ingredients(Makes about 20 biscuits)
- 2 1/2 Cups white spelt flour
- 3 Tbs Nuttlex (or any other vegan butter)
- 1/2 Cup caster sugar
- 3 Tsp Cinnamon
- 3 Chai teabags
- 1/4 Cup boiling water
- Extra flour for dusting
Cacao Coconut Butter
- 3-4 Tbs Coconut Butter (I use Loving Earth)
- 2 Level tsp Cacao/Cocoa powder
- 1 Tsp Agave syrup
Method
- Place the Chai teabags in a mug, add boiling water & leave to brew
- Preheat oven to 180 degrees & line a baking tray with baking paper
- Sift flour into a mixing bowl, add in Nuttlex/butter, sugar and cinnamon, bring mixture together.
- Once the Chai has brewed for about 5 minutes, dispose of tea bags and add Chai into the flour mix.
- Mix together until a smooth dough forms (it shouldn't be too sticky or wet, you can add more flour if needed)
- Turn out onto a lightly floured surface & briefly knead
- Roll out dough using a rolling pin until you have uniform thickness (about 1cm)
- Cut out using a cookie cutter & place on baking tray
- Bake for about 15-20 minutes or until slightly golden!
- For the cacao coconut butter: Simply mix coconut butter, cacao/cocoa & agave together
- Once the biscuits have cooled, top with coco butter mix as desired.
Note
