Wednesday, August 26, 2009
Monday, August 24, 2009
Monday, August 10, 2009
Place one tea biscuit in a small bowl and ladle over the plum compote. Top with a dollop of freshly made whipped cream and you are good to go. Happy Summer!
Tuesday, August 4, 2009
So how did I go from Marathon Cookie to Tea Biscuit? Well, as with all recipes I like, I had to give it the JAMIE LIVING touch. I used honey for the sweetener and cut the sugar in half. I substituted almond flour for pastry flour and also substitute star anise for regular anise seed. The star anise is much stronger and gives the biscuit a very unique, light licorice taste. Don't worry. I'm not a huge licorice fan either but just a little adds an amazing flavor.
Star Anise and Honey Tea Biscuits
2 cups whole rolled oats, not quick or instant
1 cup almond flour
1 teaspoon of star anise, ground in a spice grinder (you can also buy is pre-ground)
1 teaspoon baking powder
1 teaspoon baking soda
zest of one lemon
1/2 teaspoon fine grain sea salt
one 15-ounce can great northern beans, rinsed & drained (I used the Westbrae brand)
1/4 cup olive oil
1/2 cup organic honey
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped Medjool dates
1/3 cup chopped walnuts
1/3 cup sesame seeds (I used unhulled, which make them more brown in color)
Preheat oven to 350F degrees and get out your favorite cookie sheet. I actually can't find mine so I used a Pyrex baking dish. Worked just fine.
Put oats in a food processor and mix until they look like flour. Transfer the oats to a large bowl and whisk in the almond flour, star anise, baking powder, baking soda, lemon zest and salt.
Put the beans and olive oil in the food processor and mix until creamy. Add the honey, egg, and vanilla extract and pulse until smooth.
Pour the wet ingredients into the dry and stir until the ingredients come together. Add the dates and walnuts into the batter and mix well.
Place the sesame seeds in a small bowl. Make each cookie about the size of a large golf ball (a little less than 1/4 cup each). Roll each scoop of dough into a ball and coat with sesame seeds. Set each ball on your baking sheet and with your hand flatten the dough just a bit. Bake for 16-18 minutes or until the sesame seeds around the bottom start to get golden.