Spicy Pumpkin Tea Biscuits
AuthorDesireeCategoryBreads, Breakfast, Easy RecipesDifficultyBeginnerThese pumpkin tea biscuits are a perfect match for tea. The biscuits are soft, a little dense and filled with pumpkin, spices and the flavor of jaggery.
To prepare to make the tea biscuits. Place all the dry ingredients in one bowl. Flour, spices and baking soda.
Take some jaggery, shave and finely chop to make a 1/2 cup of sweetener for the biscuits.
Mix the shaved jaggery and ghee together till it comes together.
To the jaggery add the flaxseed egg and pumpkin and mix together. Pour the pumpkin mixture into the flour mixture and combine together.
Once combined with a spoon your dough will be scraggly like this. Take you hands and need the dough till it comes together to form a ball.
Take a plastic bag or plastic wrap and wrap or place the dough into a bag. Sit the dough in the refrigerator for about an hour. This will allow the dough to rest and be easy to cut into shapes.
Prepare a baking sheet with parchment paper by lining the baking sheet with the paper.
Remove the dough out of the fridge. Roll the dough out to about a 1/2 inch thick. Cut out shapes. I used teapot cookie cutters. But you can use any shape you desire. Just remember the size of the cutter might effect the number of tea biscuits you end up with.
I ended up with 14 tea biscuits.
Bake for 12 to 15 minutes. You will know they are done because they will rise and look golden brown. Let cool on a wire rack and they are ready to eat!
These biscuits are soft and you can taste the pockets of crystallized pieces of jaggery through out the biscuit. They make an excellent accompaniment to tea and coffee!
Ingredients
Directions
To prepare to make the tea biscuits. Place all the dry ingredients in one bowl. Flour, spices and baking soda.
Take some jaggery, shave and finely chop to make a 1/2 cup of sweetener for the biscuits.
Mix the shaved jaggery and ghee together till it comes together.
To the jaggery add the flaxseed egg and pumpkin and mix together. Pour the pumpkin mixture into the flour mixture and combine together.
Once combined with a spoon your dough will be scraggly like this. Take you hands and need the dough till it comes together to form a ball.
Take a plastic bag or plastic wrap and wrap or place the dough into a bag. Sit the dough in the refrigerator for about an hour. This will allow the dough to rest and be easy to cut into shapes.
Prepare a baking sheet with parchment paper by lining the baking sheet with the paper.
Remove the dough out of the fridge. Roll the dough out to about a 1/2 inch thick. Cut out shapes. I used teapot cookie cutters. But you can use any shape you desire. Just remember the size of the cutter might effect the number of tea biscuits you end up with.
I ended up with 14 tea biscuits.
Bake for 12 to 15 minutes. You will know they are done because they will rise and look golden brown. Let cool on a wire rack and they are ready to eat!
These biscuits are soft and you can taste the pockets of crystallized pieces of jaggery through out the biscuit. They make an excellent accompaniment to tea and coffee!
Notes
