So delightful, so flavorful, simple and just sweet enough.
Adapted from Divya Alter‘s date and nut tea biscuits recipe from What To Eat For How You Feel.
strawberry rhubarb + rose tea cookies
makes approximately 15-18 cookies
free of dairy & eggs, refined sugar, soy, white flour
ingredients
1 cup (109 grams) einkorn flour
2/3 cup finely shredded coconut, unsweetened
1/4 tsp fennel seeds, smashed or ground if possible
1/4 tsp dried rose petals/buds, lightly crushed with your fingers
1/8 tsp cinnamon, ground
1/8 tsp cardamom, ground
1/4 tsp vanilla powder (or 1/4 tsp pure vanilla extract)
1/2 tsp baking powder (aluminum free)
small pinch of salt
1/3 cup coconut oil, melted (sub ghee or organic softened unsalted butter)
1/2 cup strawberry rhubarb compote (see below – if compote amounts to less than 1/2 cup, add more fresh chopped strawberries)
1-2 Tbsp fresh strawberries, finely chopped
strawberry rhubarb compote ingredients
1/2 cup strawberries, chopped
1/4 cup rhubarb stalk, thinly sliced
1 Tbsp dried rose petals or buds
1/8 tsp cardamom, ground
1/8 tsp cinnamon, ground
1/8 tsp vanilla powder (sub: 1/4 tsp vanilla extract)
1 tsp pure maple syrup
1-2 Tbsp water
compote instructions
Combine all ingredients in a small saucepan on low heat.
Bring to a gentle simmer and stir occasionally for 10-15 minutes until well combined, being mindful not to burn.
Let cool to room temperature before mixing into cookie batter.
cookie instructions
In a medium bowl, whisk together the dry ingredients.
In a separate small bowl, mix together the compote with remaining wet ingredients.
Add the mixtures together in a food processor and pulse until the ingredients are well combined – OR – mix well with a spatula until combined.
Preheat oven to 350 degrees F. Grease a baking sheet or line it with parchment paper.
Roll the dough into 1-inch balls, flatten them to 1/3-inch thick, and place on the baking sheet about 1 inch apart – OR – roll the dough with a rolling pin to about 1/3-inch thick and shape the cookies with a cookie cutter.
Bake for 13-15 minutes, until the cookies develop a thin crust. When removed from the oven, they will still be soft and will harden as they cool.
Transfer the cookies to a wire rack and let them cool before serving.
Store in an airtight container once cooled for 3-5 days.
*Divya suggests that, before placing the cookies in the oven, you may decorate them with chopped or sliced nuts. I made little X-shaped grooves in my cookies with the top of a knife.
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