Sometimes I just love to bake things that fit a certain mood or aesthetic. You know what I mean?
I never used to be a big tea drinker until we moved to Chile years ago. To me it seems that the US is much bigger on coffee than tea. When I was living in South America I noticed that the culture was heavily European so they were really big on their teatime, or elevenses as some would call it. In Chile they’d they say “once” (own-say, which is Spanish for eleven in case you didn’t retain your high school Spanish).
The funny thing is that Chileans don’t have once at 11 o’clock, far from it. Down there the main meal of the day is usually eaten between 11 am and 1 pm and teatime isn’t until about 4 o’clock.
So anyway, I had some leftover halva that I wanted to try it in something. For some reason cookies are what kept coming to mind so I just went with it and they turned out really good. I couldn’t decide what to call them for a while. I kept thinking shortbread but then when I think of shortbread I think butter and these happen to be dairy free, actually they are completely vegan cookies, so that didn’t really fit.
Some of my family kept referring to them as biscuits and really confusing things. I don’t know about you, but in my house a biscuit is a flaky round bread that you serve with gravy, not a sweet cookie, but I figured since this recipe was already feeling very European I might as well use a European term, so tea biscuits it is. Shall I pour you a spot of tea with that?
Oh, and by the way, these were really good in chocolate pudding!
Sunflower Seed Halva Tea Biscuit Cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 30-35 cookies
A cookie that's simple and perfectly complements a warm cup of tea.
Ingredients
1 cup sunflower seed halva or you can use this recipe for Ukrainian Sunflower Seed Halva
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons maple syrup
2 tablespoons almond milk
1 1/2 cups flour
Instructions
Preheat oven to 350 degrees F (180 C) and line 1 or 2 baking trays with parchment.
Combine halva and syrup in the bowl of a stand mixer and beat until combined.
Add baking powder, almond milk, and vanilla and mix until creamed. Mix in flour just until the dough comes together (you don't want to overmix or the cookies will be tough.)
Divide the dough in half and roll out each half on a lightly floured surface until it's about 1/4 inch tall. Cut into 2 inch squares and place about 1/2 an inch apart on prepared tray. Use a fork to poke holes on top, then place in oven and bake cookies in batches for 10 - 12 just until they are slightly browning on edges.
Remove and cool for at least 5 minutes before serving.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain:
Master Toolkit: Steemit Resource Guide Illustrated by @sndbox
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If you're looking for more recipes check out some of my other recent posts!
- Outback Copycat Brown Bread
- Asian Kale Watermelon Salad + Sesame Peanut Dressing
- 10-Minute Cookie Dough Bliss Balls
- Dark Chocolate Birthday Cake Recipe
- Rainbow Veggie Cobb Salad
Also, I've been starting to vlog in case you missed it.
- Montana Travels Glacier National Park
- Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
- Hiking to Snow Creek Falls + I Hit 17k Followers!
- Vlog #3: Looking for a New Gym + Meet My Baby
