Tea biscuits – the not too sweet treat that’s perfect in the afternoon with a cozy cup of tea or a beautiful addition to Sunday brunch.
These Green Tea (tea) biscuits are plant-based, gluten-free and have a hint of super healthy matcha green tea powder – the reason for their light green colour 😉
Matcha powder is ground green tea leaves and is bursting with antioxidants. You can use it to make tea or cook and bake with it as I did with this recipe.
Read more about amazing Matcha Tea here…
The inspiration behind this recipe was to create a plant-based tea biscuit that had the right bit of sweetness, a good crumbly texture and the health benefits of matcha. (And basically, I was looking for a delicious breakfast treat to go with my tea!)
This recipe is quick and simple to make and is versatile – ice them for a dessert or keep them plain for breakfast…
Ingredients
Makes about 16 biscuits
- 4 tsp baking powder (aluminum free preferred)
- 1/2 cup coconut sugar
- 3 cups all-purpose gluten-free flour
- 1 Tbsp matcha powder
- 1 cup vegan butter cold
- 1/2 cup applesauce
- 1 1/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract
Optional Icing
- 1/2 cup icing sugar
- 1 Tbsp unsweetened almond milk
- 1/2 tsp pure vanilla extract
Method
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- In a large mixing bowl combine baking powder, coconut sugar, gluten-free flour, and matcha powder. Cut in the cold vegan butter with a pastry knife or fork until it is blended in but still crumbly.
- In a separate, medium mixing bowl combine the applesauce, almond milk, and vanilla extract and whisk together.
- Add the wet ingredients to the dry ingredients and stir until just mixed.
- Using a large spoon, drop 1 1/2 ” size dollops of the mixture on the lined baking sheet.
- Bake in the oven for 30 – 35 minutes until the bottom of the biscuits is lightly golden and the tops are a bit crispy.
Serve them as is, sprinkle with a dusting of icing sugar or drizzle with the optional icing. - Optional Icing
Whisk the icing sugar, almond milk, and vanilla extract together in a small mixing bowl. Drizzle on the biscuits in a zig-zag pattern using a small spoon.
Tips & Nutrition
These biscuits are delicious on their own, dusted with icing sugar or drizzled with the vanilla almond milk icing.
I use the brand Earth Balance for the vegan butter. There are a few varieties but I like the soy free in the red container.
Make sure the vegan butter is cold when adding it to the dry ingredients. You can use a pastry knife or a fork (which is what I use) and make sure it is well combined but still a little bumpy.
Store these in an airtight container in the fridge for up to 2 days or freeze for up to a month.
