Sometimes I just love to bake things that fit a certain mood or aesthetic. You know what I mean?
I never used to be a big tea drinker until we moved to Chile years ago. To me it seems that the US is much bigger on coffee than tea. When I was living in South America I noticed that the culture was heavily European so they were really big on their teatime, or elevenses as some would call it. In Chile they’d they say “once” (own-say, which is Spanish for eleven in case you didn’t retain your high school Spanish).
The funny thing is that Chileans don’t have once at 11 o’clock, far from it. Down there the main meal of the day is usually eaten between 11 am and 1 pm and teatime isn’t until about 4 o’clock.
So anyway, I had some leftover halva that I wanted to try it in something. For some reason cookies are what kept coming to mind so I just went with it and they turned out really good. I couldn’t decide what to call them for a while. I kept thinking shortbread but then when I think of shortbread I think butter and these happen to be dairy free, actually they are completely vegan cookies, so that didn’t really fit.
Some of my family kept referring to them as biscuits and really confusing things. I don’t know about you, but in my house a biscuit is a flaky round bread that you serve with gravy, not a sweet cookie, but I figured since this recipe was already feeling very European I might as well use a European term, so tea biscuits it is. Shall I pour you a spot of tea with that?
Oh, and by the way, these were really good in chocolate pudding!
A cookie that's simple and perfectly complements a warm cup of tea.
- 1 cup sunflower seed halva or you can use this recipe for Ukrainian Sunflower Seed Halva
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
- 1 1/2 cups flour
- Preheat oven to 350 degrees F (180 C) and line 1 or 2 baking trays with parchment.
- Combine halva and syrup in the bowl of a stand mixer and beat until combined.
- Add baking powder, almond milk, and vanilla and mix until creamed. Mix in flour just until the dough comes together (you don't want to overmix or the cookies will be tough.)
- Divide the dough in half and roll out each half on a lightly floured surface until it's about 1/4 inch tall. Cut into 2 inch squares and place about 1/2 an inch apart on prepared tray. Use a fork to poke holes on top, then place in oven and bake cookies in batches for 10 - 12 just until they are slightly browning on edges.
- Remove and cool for at least 5 minutes before serving.