gluten free green tea biscuits
These are super awesome for impressing guests! I re-used the tags from the teabags I had ground.
Yummy, healthy & gluten free!
Of course fussing over shaping is optional!
I tweaked a couple things: omitted oat flour; xantham gum & matcha powder and used organic wholemeal stoneground flour & just ground up green tea leaves in a pestle and mortar instead. Of course that renders them no longer gluten free (due to flour) but that is up to you...used all organic ingredients and found I only needed 100g of dark choc not 250g ;-).
Try 'em...won't disappoint!
Ingredients:
– 380g gluten-free oat flour (I used organic wholemeal stoneground flour)
– 70g almond meal
– 0.5 tsp salt
– 2.25 tsp xanthan gum (I did not use)
– 15g matcha green-tea powder (I used ground green tea leaves)
– 150g olive oil
– 150g honey
– 1 tsp vanilla extract
– 2 egg yolks
– 250g dark chocolate 70%+, vegan (I used 100g and found it was enough)
Directions:
1. in a large bowl, combine the oat flour, almond meal, salt, xanthan gum & matcha powder. Use a wire whisk to distribute the ingredients together evenly & set aside.
2. in a separate bowl, combine the oil, honey, vanilla & egg yolks. Whisk until it’s combined.
3. add the wet ingredients to the dry & fold together. Refrigerate the dough for an hour.
4. line a work surface with baking parchment & roll the dough out to 1/4inch thick. Cut into squares (or the shapes of tea bags if you’re feeling creative, don’t forget the hole at the top if you do though). Due to a lack of gluten, the dough is a little more delicate than your traditional shortbread dough. I found pushing a spatula underneath the cookie to lift & transfer it to the baking sheet worked best. Alternatively, the shaped can be cut directly on the parchment & then the surrounding dough can be removed. Once baked they are no longer delicate.
5. preheat the oven to 150°C & bake for 25-30 minutes or until starting to turn a little golden. Remove from the oven & after five minutes, transfer to a wire rack to cool.
6. Whilst cooling, melt the chocolate in a heat proof bowl either in a double-boiler or the microwave. Once the cookies are cool & the chocolate is melted, dip half way into chocolate, lightly shake off the excess & then transfer to a parchment sheet to allow the chocolate to harden.
Thanks to @whateversleft for the inspiration and recipe!
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