This is a treat to the eyes as well as the body! Butter is infused with this immunity boosting tea blend by Chai Diaries ‘Tulsi Green”. I’ve tried to make this biscuit as healthy as possible, but to successfully infuse the tea, I wanted to use butter. Which is why I’ve ensured honey as sweetener, whole wheat flour and fresh orange zest for that freshness.
This biscuit is a rather old-fashioned style – reminiscent of tea biscuits from the English era! As I’ve used very little sweetness with honey, this biscuit gets its oomph for the dip in dark chocolate. If you need more sweetness, I recommend adding a few tablespoons more of honey. You can also opt for coconut sugar, palm sugar or natural cane sugar.
You can also replace the orange with lemon zest and extract or vanilla extract.
The Recipe
Serves Yields: 36 x 1 inch diameter biscuits Prep Time: 40 mins Cook Time: 15 mins
Ingredients
- 2 cups whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter
- 3 tbsp Tulsi Green loose tea by Chai Diaries
- ¼ cup honey (can increase if you like more sweetness)
- 1 tsp orange extract
- 1 tbsp orange zest (fresh)
- ¼ cup cold brewed Chai Diaries Tulsi Green Tea (must be cold or at room temperature)
- For garnish:
- 100g melted dark chocolate 70g
Instructions
- Melt the butter with the loose-leaf tea and bring to a gentle simmer for at least 5 minutes
- This may begin to brown the butter – this is fine, continue to stir
- Remove from heat and allow to rest for 5 minutes
- Then strain out the tea leaves and let the butter rest and solidify – you may place in the fridge to speed up the process
- Whisk the flour, baking powder, salt and zest together and set aside
- Cream the infused butter and honey for 3 minutes
- Then add the extract and dry ingredient and combine – it may look coarse
- Then add the tea and form a dough
- Roll the dough out into 0.25-0.5 inch thickness and use a cut out to make your desired shape biscuits
- Place on baking tray with parchment paper
- Prick them with a toothpick or fork
- Place the baking tray in the freezer for at least 15 minutes
- Bake in a preheated oven of 180C for 12-15 minutes
- Remove from the oven and allow to cool completely
- Once the biscuits are cooled, dip one side of the biscuit into melted dark chocolate and allow to set
- Store in an airtight container – this can last for up to 5 days
- You can refrigerate the dough for a week in a cling wrap
