Tea-infused vegan biscuits

These little crackers are not only for tea lovers, but they also go very well with almost everything I must say. You can also precut and freeze the dough, so you always have something to offer to your unexpected guests.
This is a good recipe for a crumbly biscuit base, add a teaspoon peanut butter and chopped nuts, and you’ll have another great flavour.

1/2 cup coconut oil
1/3 cup brown sugar
1/2 cup rice flour
3/4 cup plain flour
1/4 cup almond milk
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1 teaspoon baking powder
1/4 cup raisin
2 black tea bags

1. In a small saucepan warm up the coconut oil (80-90 C degrees). Add the spices and the tea bags. Put aside and let it infuse for 6 minutes. (If you’d after a stronger tea flavour, pop in another teabag rather than let it sit longer. )
2. Strain the coconut oil and mix with all the remaining ingredients.
3. Shape into a roll and put to the fridge for an hour.
4. Preheat the oven for 180 C degrees. Cut from the cold dough 4-5 mm thick slices and place them to a flat baking tray. Bake them for 7-8 minutes.


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