Ever since I picked up Bill Bryson's Notes From A Small Island, I have become smitten with all things English. I lived in London in college for a short period of time and in those months were some of the best days of my life. I lived in an American dormitory in Kensington and every morning I would wake up, draw my blinds and see a narrow street filled with Aston Martins and Ferraris. Just call me Princess Kate. I'm not sure how it happened, but somehow I won the dormitory lottery and ended up in the most posh neighborhood in London at the poorest time in my life... college.
I had the most wonderful time in London and spent most of my free hours exploring every nook and cranny of the timeless city. To be completely honest, the only thing I ever found myself complaining about was the food. In my opinion (and the opinion of many others,) the Brits can't cook. Luckily, they can bake. If you've ever read the Importance of Being Earnest, I'm sure you remember all the to-do about muffins. Throughout the entire play muffins (and baked goods in general), serve as a motif - partly to make us laugh and partly to make us starve. The Brits take their tea time sweets very seriously and thus, I do to.
With the chilly Winter weather ahead, I thought it would be fun to to develop a quintessentially British tea cookie with a healthy American twist. These Honey Vanilla Tea Biscuits contain only 5 ingredients, are gluten-free and can be made vegan by substituting agave or maple syrup for honey. They are the perfect balance of crunchy, chewy, and subtly sweet, and of course, perfect for enjoying with a fresh pot of English Breakfast tea.
Honey Vanilla Tea Biscuits
Makes 7 Cookies
Time: 15 Minutes
1 cup almond flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
3 tablespoons honey
1 teaspoon pure vanilla extract
1. Preheat the oven to 350 degrees F.
2. Place all of the ingredients into a medium size bowl and mix well.
3. Roll the dough into 7 small balls and place on a cookie sheet lined with parchment paper. Using the bottom of a measuring cup, flatter each cookie.
4. Bake the cookies for 12 minutes or until the bottoms are browned.
Nutrition Facts (per cookie)
118 calories, 8g fat, 11g carbs, 2g fiber, 8g sugar, 4g protein