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Honeybush Hazelnut Tea Biscuits

Lilly Tryon TeaChef Level 3

A simple tea biscuit with a maple hazelnut flavor that requires no sugar, eggs, butter, oil, or wheat flour. Good for dunking, too.

30 m 16


  • 3/4 cup white rice flour (I used Bob's Red Mill)
  • 1/4 cup cashew butter
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla
  • 2 tsp Adagio Honeybush Hazelnut tea, ground fine in coffee grinder
  • 1/4 tsp salt


Preheat oven to 350°F. Line a cookie sheet with parchment paper.

Process all ingredients in a food processor until the mixture begins to form a ball, adding a bit more flour if too sticky or syrup if too wet. Roll between parchment paper to 1/8″ thickness. Use cookie cutter to cut desired shapes, or a knife to cut into squares. Carefully transfer to cookie sheet. Bake for 10 minutes or until golden (they will firm up as they cool).

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