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Gluten-Free Spiced Tea Biscuits (Sugar free!)


Posted the19/02/2009 By Au Naturel (Visit website)




I am calling these ?biscuits? because they are not quite cookies, yet they are not quite a quick bread either. They are a softer-type cookie which makes lovely for dipping into tea. Instead of going the ordinary shortbread route, which focuses on the butter?s flavor, I added some crushed cardamom, cinnamon, nutmeg and lavender to add just a hint of spice. While it is evident that the flavor is more exciting than that of a shortbread, it is also subtle enough to serve as a tea-dipper and not quite as overwhelming as the spice of a spiced wafer.
Gluten-Free Spiced Tea Biscuits (Sugar Free!)
Makes about 15 small biscuits

½ stick butter
½ c Teff flour
¼ c agave nectar
¼ tsp vanilla extract
Pinch of sea salt
Pinch of crushed cardamom seed
Pinch of cinnamon
Pinch of freshly ground nutmeg
½ tsp crushed lavender (optional)

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a mixing bowl, beat butter and agave nectar until smooth and creamy. While still beating, add the vanilla extract.

In a separate bowl combine the spices, teff flour and salt. Stir gradually into the butter/agave nectar mixture, stirring only until the flour is combined. Let the dough cool for at least 1 hr in the fridge.

Given that the unique texture of teff flour is not conducive to rolling, take small pieces of dough and roll into a ball using your two hands. Press down to flatten creating a small, silver-dollar sized biscuit. Place each biscuit onto the parchment-lined baking sheet and bake for 10-13 minutes until done. Remove promptly from the oven and let cool on a cooling rack.

A note about the dough: The dough is easiest to work with when it is chilled, if you notice that the dough is sticking to your hands and a nuisance to roll, put it back in the fridge for a couple minutes until it is re-chilled.

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