A little salty with a hint of sweet, these Rich Tea Biscuits make for the the perfect dunkable snack to go with your afternoon tea.
- 1.5 cups (280 ml) all purpose flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 4 tsp sugar in the raw (or other vegan sugar)
- 4.5 tbsp (65 g) vegan butter (cold, keep in fridge until ready to use)
- 2/3 cups almond milk (or other nut milk)
- Preheat oven to 410 F (210 C). Line two baking sheets with parchment paper or silicone baking mats.
- Combine dry ingredients into large bowl. Mix together well with fork or whisk.
- Cut the butter into the flour in small slices. Using your hands, gently work the flour into the butter until the mixture becomes crumbly like coarse bread crumbs.
- Pour in the milk, and still using your hands, work the mixture into a smooth dough ball. Once formed, knead the dough briefly for about 2 minutes.
- Roll out dough on a clean, well-floured working surface as thinly as possible. Using a cookie or biscuit cutter, cut out round circles of dough and place on baking sheets. Continue rolling out dough and cutting out biscuits until all the dough is used. Using a fork or pastry docker, gently prick the tops of the biscuits before they enter the oven.
- Place biscuits in the center rack of your oven and bake for 10-15 minutes, depending upon your oven. Serve immediately with a nice cup of tea or place on cooling racks to cool. Store in an air-tight container for 3-5 days.
- To make it easier when rolling the dough, cut it in half and work with only half at a time.