4 Pukka Tea inspired biscuit recipes you need to try

Ok, I’ll say it. Pukka Tea is basically the only reason I manage to function on a daily basis. Some people are addicted to coffee, but I am most definitely a tea addict!

But what are my fave Pukka Tea flavours, I hear you ask? *takes a deep breath* Three mint, three cinnamon, three ginger, vanilla chai and earl grey (for Mark). Did you get all that?

There’s sooo many awesome benefits to tea that not only help to settle my awful gut health situation, but also perk me up and hopefully keep me feeling at my best. Who wouldn’t want all that in a biscuit too?!

4 Pukka Tea inspired biscuit recipes for National Tea Day 2018

Fortunately, my fave Pukka Tea choices all fall into those three categories: energy boosting, immunity boosting and digestion.

(I never really knew this until now, I just liked the taste!)

Ginger, Cinnamon and Earl Grey are great energy boosters (which is probably why I manage to crank out seven blog posts in one hour in the morning). Oh and ginger is great for an immunity boost too.

Then of course, my lifesaver, mint tea, which is great for digestion. I did know that one, actually!

4 Pukka Tea inspired biscuit recipes for National Tea Day 2018

As you all know, my gut health is a bit like a riding a rollercoaster several times a day – unpredictable and terrifying to say the least. It always seems to be calling out for an extra helping hand to function, but I just never know where to start.

Supplements? Prebiotics? Probiotics? Vitamins? I’m not even sure what most of these are! So what did I chose to help my gut health?

In true Bex style, when I’m presented with too many options… I just did nothing!

(terrible, I know, but that’s what you do when you’re always scared of making the wrong decision!)

But unfortunately, because of that inaction, my gut health just got worse and worse as time went on.

4 Pukka Tea inspired biscuit recipes for National Tea Day 2018

But what I do understand is tea! Obviously, most people just drink regular tea – and much like me, don’t really get all the benefits that herbal tea really has.

Fortunately, Pukka makes it really easy to understand what tea does what and how it’ll hopefully benefit you. I just looked on their website and it’s all so clear that even I get it!

Now I need to rush down to the supermarket and buy all the digestif teas in large quantities – there’s so many mint ones!

So as it’s National Tea Day 2018 around the corner (the 21st of April) I thought that I could go one step further than just putting the kettle on. I put the oven on and baked these beautiful gluten free, dairy free and low FODMAP biscuits inspired by my fave Pukka Tea flavours!

First up are my vanilla chai biscuits, flavoured solely with Pukka Tea. With delicate hints of chai in every bite, they’re perfect to eat completely naked, or with a little glacé icing on top.

Obviously your icing needs to match the colour of the Pukka Tea box for maximum street cred. Here’s what you’ll need to do to get started…

Pukka Tea Vanilla Chai Biscuits

A gluten free, dairy free and low FODMAP biscuit recipe inspired by vanilla chai Pukka Tea.

Ingredients

  • 3 vanilla chai Pukka tea bags
  • 340g gluten free plain flour
  • 85g caster sugar
  • 85g golden syrup
  • 85g dairy free margarine I used Vitalite
  • half a beaten egg for me this was approximately 30ml
  • 1/4 tsp baking powder
  • 3/4 tsp xanthan gum

Instructions

  1. Preheat your oven to 140C.

  2. Cream the sugar and dairy free margarine into using an electric whisk until smooth. (I used a standing mixer but you can also you an electric hand mixer.)

  3. Then add in golden syrup and mix briefly until combined once more.

  4. Add your half a beaten egg and vanilla chai tea and mix on a medium/high speed until fully mixed in.

  5. Next, add your gluten free flour, baking powder and xanthan gum (ideally sift it). Mix on a medium speed until the dough is well formed and a little sticky.

  6. Bring the dough together into a flat ball and wrap in clingfilm. Place this in the fridge for around an hour. This will take the stickiness out of it and make it ready for rolling.

  7. Before you roll out your dough allow it to get a little closer to room temperature again.

  8. On a very lightly floured surface, roll out your dough to the thickness of a pound coin. Use your biscuit cutters to cut your shape.

  9. Place these onto a baking sheet.

  10. Place into the oven for 25 minutes, one tray at a time (my biscuits were very small at around 4cm square, so if you use large biscuit cutters, they may need a little longer - 30/35 minutes possibly)

  11. Once the biscuits are done, place them on a cooling rack. Once cooled, you either eat them, or ice them.

  12. Enjoy!

Now mint/peppermint tea is my go-to tea of choice, so I absolutely had to make sure that I nailed this one. A few drops of peppermint oil is all you need to add for biscuits that were made to be enjoyed with a pot of Pukka three mint.

Pukka Tea Mint Biscuits

A gluten free, dairy free and low FODMAP biscuit recipe inspired by three mint Pukka Tea.

Ingredients

  • 1 tsp mint extract
  • 340g gluten free plain flour
  • 85g caster sugar
  • 85g golden syrup
  • 85g dairy free margarine I used Vitalite
  • half a beaten egg for me this was approximately 30ml
  • 1/4 tsp baking powder
  • 3/4 tsp xanthan gum

Instructions

  1. Preheat your oven to 140C.

  2. Cream the sugar and dairy free margarine into using an electric whisk until smooth. (I used a standing mixer but you can also you an electric hand mixer.)

  3. Then add in golden syrup and mix briefly until combined once more.

  4. Add your half a beaten egg and mint extract and mix on a medium/high speed until fully mixed in.

  5. Next, add your gluten free flour, baking powder and xanthan gum (ideally sift it). Mix on a medium speed until the dough is well formed and a little sticky.

  6. Bring the dough together into a flat ball and wrap in clingfilm. Place this in the fridge for around an hour. This will take the stickiness out of it and make it ready for rolling.

  7. Before you roll out your dough allow it to get a little closer to room temperature again.

  8. On a very lightly floured surface, roll out your dough to the thickness of a pound coin. Use your biscuit cutters to cut your shape.

  9. Place these onto a baking sheet.

  10. Place into the oven for 25 minutes, one tray at a time (my biscuits were very small at around 4cm square, so if you use large biscuit cutters, they may need a little longer - 30/35 minutes possibly)

  11. Once the biscuits are done, place them on a cooling rack. Once cooled, you either eat them, or ice them.

  12. Enjoy!

I’ve always loved incorporating earl grey into my baking and I certainly wouldn’t do it without a little bit of lemon too. That’s how I’ve always enjoyed my earl grey Pukka in the morning!

I know, I know. Tearing open a perfectly good tea bag feels so wrong, but trust me, it’ll all be worth it when you finally taste these biscuits! Add a little fresh lemon rind and you’re ready to roll.

(literally, then you have to use your biscuit cutter.)

Pukka Tea Early Grey and Lemon Biscuits

A gluten free, dairy free and low FODMAP biscuit recipe inspired by earl grey Pukka Tea.

Ingredients

  • 2 earl grey Pukka tea bags
  • 1 lemon zested
  • 340g gluten free plain flour
  • 85g caster sugar
  • 85g golden syrup
  • 85g dairy free margarine I used Vitalite
  • half a beaten egg for me this was approximately 30ml
  • 1/4 tsp baking powder
  • 3/4 tsp xanthan gum

Instructions

  1. Preheat your oven to 140C.

  2. Cream the sugar and dairy free margarine into using an electric whisk until smooth. (I used a standing mixer but you can also you an electric hand mixer.)

  3. Then add in golden syrup and mix briefly until combined once more.

  4. Add your half a beaten egg, lemon zest and earl grey tea and mix on a medium/high speed until fully mixed in.

  5. Next, add your gluten free flour, baking powder and xanthan gum (ideally sift it). Mix on a medium speed until the dough is well formed and a little sticky.

  6. Bring the dough together into a flat ball and wrap in clingfilm. Place this in the fridge for around an hour. This will take the stickiness out of it and make it ready for rolling.

  7. Before you roll out your dough allow it to get a little closer to room temperature again.

  8. On a very lightly floured surface, roll out your dough to the thickness of a pound coin. Use your biscuit cutters to cut your shape.

  9. Place these onto a baking sheet.

  10. Place into the oven for 25 minutes, one tray at a time (my biscuits were very small at around 4cm square, so if you use large biscuit cutters, they may need a little longer - 30/35 minutes possibly)

  11. Once the biscuits are done, place them on a cooling rack. Once cooled, you either eat them, or ice them.

  12. Enjoy!

4 Pukka Tea inspired biscuit recipes for National Tea Day 2018 

Last but not least is a combo of two of my fave Pukka teas – three cinnamon and three ginger. I absolutely adore this combo.

I love spiced biscuits to death, so combining cinnamon and ginger was an easy way to get that instant warming flavour.

As with all of these recipes, they’re so dangerously simple to make. Just like a good cuppa!

Pukka Tea Cinnamon and Ginger Biscuits

A gluten free, dairy free and low FODMAP biscuit recipe inspired by three ginger and three cinnamon Pukka Tea.

Ingredients

  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 340g gluten free plain flour
  • 85g caster sugar
  • 85g golden syrup
  • 85g dairy free margarine I used Vitalite
  • half a beaten egg for me this was approximately 30ml
  • 1/4 tsp baking powder
  • 3/4 tsp xanthan gum

Instructions

  1. Preheat your oven to 140C.

  2. Cream the sugar and dairy free margarine into using an electric whisk until smooth. (I used a standing mixer but you can also you an electric hand mixer.)

  3. Then add in golden syrup and mix briefly until combined once more.

  4. Add your half a beaten egg, ground ginger and ground cinnamon and mix on a medium/high speed until fully mixed in.

  5. Next, add your gluten free flour, baking powder and xanthan gum (ideally sift it). Mix on a medium speed until the dough is well formed and a little sticky.

  6. Bring the dough together into a flat ball and wrap in clingfilm. Place this in the fridge for around an hour. This will take the stickiness out of it and make it ready for rolling.

  7. Before you roll out your dough allow it to get a little closer to room temperature again.

  8. On a very lightly floured surface, roll out your dough to the thickness of a pound coin. Use your biscuit cutters to cut your shape.

  9. Place these onto a baking sheet.

  10. Place into the oven for 25 minutes, one tray at a time (my biscuits were very small at around 4cm square, so if you use large biscuit cutters, they may need a little longer - 30/35 minutes possibly)

  11. Once the biscuits are done, place them on a cooling rack. Once cooled, you either eat them, or ice them.

  12. Enjoy!

Thanks for reading how to make my 4 Pukka Tea inspired biscuit recipes for National Tea Day! I’m defo going to try and incorporate more tea flavours into my baking as my mind was blown by how great these tasted.

You don’t have to make them jigsaw shaped, but I had so much fun piecing mine together! I bought the biscuit cutters from Amazon FYI.

If you make them, I’d love to see how they turned out. So absolutely make sure that you send me a pic using my social media links below…

Any questions about the recipe? Please do let me know by leaving a comment below or on Facebook / Twitter / Instagram!

Thanks for reading,

Becky xxx

This is a post in partnership with Pukka Tea.

You can buy Pukka Tea in all supermarkets and health food shops as well as in their online shop.

Oh and don’t forget to pin this for later!

4 Pukka Tea inspired biscuit recipes for National Tea Day 2018

 

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