Tea Time Biscuits

Makes 8-10 large biscuits or
14-16 small to medium biscuits

INGREDIENTS

• 1 cup granulated sugar
• ½ cup vegan butter, softened
• 2 flax eggs (mix two tablespoons ground flaxseed meal with six tablespoons of water and wait 15 minutes)
• 2 tsp vanilla extract
• 1 ¼ cups Quinoa Flour
• 1 ½ cups gluten-free 1-to-1 baking flour
• ½ tsp baking soda
• ½ tsp Andean Pink Salt
• ½ tsp cinnamon
• ¼ tsp ground cardamom
• ½ cup desiccated coconut

Optional Icing:

• ½ cup icing of choice
• ½ tsp Matcha powder

DIRECTIONS

1. Preheat oven to 350 degrees and line a baking tray with parchment paper. In a large bowl, combine sugar, butter, flax eggs and vanilla extract. Set aside.
2. In another bowl, mix remaining dry ingredients, except coconut. Add dry ingredients to the bowl of wet ingredients and using a spatula, combine well till a dough starts to form. If your mixture is too dry add some water, 1 tbs at a time. If your mixture is too sticky, add some more flour, 1 tbs at a time.
3. Using your clean hands, create a dough ball and wrap the dough with plastic wrap or wax paper. Refrigerate for 2 hours. When ready, dust some flour onto a clean surface and using a rolling pin, roll out the dough evenly. Using cookie cutters, cut cookies or if you don’t have a cookie cutter, use the rim of a cup/glass.
4. Place cookies on the prepared baking tray and bake for 25 minutes. Keep an eye on the oven as cooking time will vary depending on the size and thickness of the cookies. Cookies should be crisp and browning around the edges but softer in the middle.
5. Allow cookies to cool completely before icing. In a small bowl, combine preferred icing with matcha powder. Transfer the icing into a piping bag and decorate cookies as per preference.