Early Grey has been known to benefit indigestion aiding the digestive process and having a calming effect on people. For me there is something special about sitting down with a cup of tea and a sweet treat and what could be better? A combination of the two!
2 ½ tsp Early Grey tea leaves
110g white spelt flour
60g coconut palm sugar
60g coconut oil
½ tsp baking powder
1 tbsp vanilla extract
a pinch of fine sea salt
1 lemon zest finely grated
First preheat the oven to 180°c (fan 160°c) and use baking parchment to line some baking trays, then using a pestle and mortar grind the Early Grey tea leaves until finely ground.
Next place in one bowl the ground tea leaves, flour and baking powder, salt and lemon zest in a bowl and mix then in another bowl beat together the coconut oil and coconut palm sugar until creamy and combined.
Pour the dry mixture into the sugar and coconut oil and combine thoroughly (get those arm muscles going) when combined add the vanilla extract to bring all the ingredients together kneed the mixture until compressed into a ball – if you need to add some water add as little as possible just enough to help form the ball.
Then simply take a small tablespoon of the dough and roll into a ball – placing onto the baking tray and flattening to make your preferred biscuit shapes (ideally ¾ cm thick).
These biscuits only take a maximum of 8 minutes and will need a little bit of resting after being cooked to harden up - so pop the kettle on and these delicious biscuits will be ready by the time you have brewed your favourite stew.
Note: These biscuits have a delicious flavour and are quite lemony so if you are not so keen on lemon – simply only use ½ lemon zest.