This recipe for Earl Grey biscuits with lemon cashew icing is gluten-free, refined-sugar free and is 1 of 5 recipes in the Vegan Afternoon Tea series.
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Earl Grey Biscuits with Lemon Cashew Icing
Serves: 8-10 biscuits
- 125g ground almonds
- 45g raw virgin coconut oil (solid)- use refined for less of a noticeable coconut taste
- 25g maple syrup
- ½ tsp baking powder
- Pinch of salt
- 5g Birdhouse Tea Company Earl Grey Tea
- 75g cashew nuts (soaked in hot water for +2hrs)
- 25g maple syrup
- 10g raw virgin coconut oil (solid)- use refined for less of a noticeable coconut taste
- Zest of 1 unwaxed organic lemon
- 40ml lemon juice
- Optional: Freeze dried strawberries or raspberries to garnish.
- Prep: Melt the coconut oil in a sauce pan on a low heat. Stir in the tea and mash the leaves on the side of the pan to release the flavour. Then turn off the heat. After 10 minutes strain the coconut oil through a sieve to remove the tea.
- Biscuits: Stir together the almonds, maple syrup, baking powder and salt. Then add in the infused coconut oil and stir until it forms a ball of dough.
- Wrap the dough in cling film and place it in the fridge for at least 30 minute until it becomes firmer.
- Once the dough has chilled, heat the oven to 180°C. Unwrap the dough and place it between two sheets of baking paper. Roll it out until it is ½ cm thick.
- Cut out your biscuits and place them on a lined baking tray.
- Bake the biscuits in the oven for 10 minutes then leave them to cool before icing.
- Icing: Blend the ingredients for 3-4 minutes until totally smooth. Spread the icing over the biscuits and top with freeze dried strawberries.
- Store in an air tight container.
This recipe uses Earl Grey Tea- black tea infused with bergamot oil. I’m not usually a fan of Earl Grey, but I think it adds depth and a nice flavour to these biscuits.
What do you think of Earl Grey?