I don’t have a major sweet tooth, but there are times when I do enjoy having a treat after dinner. In New Zealand, people take “tea” breaks which consists of drinking black tea with milk in the morning and afternoon. This is often accompanied by cookies or “biscuits” as they call them. It’s a nice tradition and one that is very English.
I’m not one to take regular tea breaks during the day, but I do like finishing off dinner with a mug of herbal tea and a small “biscuit.” I don’t like commercially baked biscuits are they are overly processed and high in sugar. I came up with the following recipe which is made with coconut sugar and oat flour. It’s easy to make and keeps well.
Coconut sugar is a low GI sugar made from tropical coconut palm sugar blossoms. It is a low glycemic sweetener with a GI of 35 (compared to Honey which has a GI of 55 and plain sugar which has a GI of 68). I buy mine from the Asian grocer. Oat flour is ground up oatmeal and it can be substituted for flour in most baking. I just grind up oatmeal in my blender for a few minutes.
Simple Tea Biscuits
200 grams oat flour
120 grams butter
1 tbs milk
1/4 cup coconut sugar
- Beat butter and coconut sugar until creamy.
- Add in the milk and stir until mixed through.
- Mix through the oat flour to form the dough.
- Shape the dough into a round ball and wrap in plastic. Chill in the fridge for an hour.
- Roll out the dough on a lightly floured surface. Use cookie cutters and cut into desired shapes.
- Bake at 180° for 15 minutes.
- Cool completely and Enjoy.
