I made these tea biscuits out of the cookbooklette, Favourite Irish Teatime Recipes, which I received this past Christmas from my father. I had to change almost all of the ingredients to make them gluten-free and vegan. The original recipe called for lard(oh, the Irish). Luckily, they turned out great and were thoroughly enjoyed by my tea-obsessed brother and his co-workers.
A note about these biscuits: If you are looking for a soft, sugary cookie, these are not for you. They are crunchy, very lightly sweetened biscuits that masquerade as cookies. They hold up well to dunking in tea, and pair particularly well with Earl Grey.
Irish Currant Tea Biscuits
adapted from Favourite Irish Teatime Recipes
3/4 cup sorghum flour
1/2 cup teff flour
1/2 cup tapioca flour
1/3 cup vegan sugar
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 cup + 1 tbsp Earth Balance
1 1/2 tsp ener-g egg replacer mixed with 2 tsp warm water and set aside for 5 minutes
1/4 cup almond milk
1/2 c currants
Line a baking pan with parchment paper.
In a large bowl, whisk together flours, sugar, xanthan gum, and baking powder. Using a fork, pastry cutter, or delicate hands, cut Earth Balance into the mixture until it is evenly crumbly. Mix in the egg replacer and currants. Add in the milk and continue to mix until a firm dough forms. If it is still dry, add a little more almond milk, one tablespoon at a time.
Roll dough out until it is 1/2" thick. Cut out biscuits using a 2 1/2" cookie cutter, or into squares. Prick with a fork. Transfer biscuits onto a parchment lined plate and put in the freezer for about 10 minutes, or until very cold(learned from Ashlae).
Preheat oven to 350. Remove chilled biscuit dough from freezer and transfer to prepared baking sheet. Bake for 25-30 minutes or until lightly browned. Transfer to wire rack to cook completely. Serve with tea and don't forget to dunk! Enjoy!