strawberry rhubarb + rose tea cookies

Posted: June 14, 2018 by sasha nelson

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.

strawberry rhubarb + rose tea cookies

Course Dessert
Cuisine baking, vegetarian
Servings 15 cookies

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