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Lemon and Rose biscuits with Disco tea icing

Lemon and Rose biscuits with Disco tea icing

Our baking maestro Lexie is back at it again!

This time she blessed us with some teabag shaped, lemon & rose flavoured, vegan & gluten-free, Disco icing biscuits - How cool is that?!


Without further ado, 
Lemon and Rose biscuit:

Ingredients:
100gr vegan margarine (the hard type that comes as a block not the spreadable kind)
50gr golden caster sugar
145gr gluten-free plain flour
1/4 tsp xanthan gum
zest of 1 lemon (make sure it's from an unwaxed lemon rind)
1 tsp rose extract or rosewater

Icing:
150gr icing sugar
50ml boiling water
3 Teapsy Disco teabags
Extra teabags to decorate with (optional)

Other things you'll need:

Cookie-cutter (whatever shape you prefer)
Piping bag and nozzle of choice
Lined baking tray
Rolling pin

Method:
Cream the sugar with the margarine, add the grated lemon zest and the rosewater or extract (this can be replaced with vanilla or lemon extract if you prefer). Once all incorporated, sift the flour and the xanthan gum into the mixture, mix in using a wooden spoon then bring it together gently using your hands (it can get messy but it's the best way to do it!). Do not over-knead as this will create a very tough biscuit texture. Once it's a beautiful ball of golden dough, wrap in cling film or alternative food-safe wraps and refrigerate for at least 1 hour.

Once you're ready to make the biscuits, turn on the oven at 160ºC. Take the dough out of the fridge and put it in between two sheets of baking paper sprinkled with a bit of gf flour. Use a rolling pin to start opening it up to approx 1/2cm in thickness. Cut-out the biscuits in your favourite shape using your cookie-cutter and transfer to the lined baking tray using a floured solid turner. Keep repeating the process until you've used up all of the dough - approx. 12 biscuits. Bake for 12-14 minutes until they catch a nice bit of colour. Gently (very) transfer to a cooling rack.

As you wait for the biscuits cool, put three Teapsy Disco teabags into a mug and add around 50ml of boiling water. Leave to infuse for 3 minutes. Take out the teabags and leave the tea to come to room temperature. If you're going to create an outer line icing on the biscuits, like I did, go slow to start off with 4-5 tsp of tea until the consistency of the icing resembles that of toothpaste. I also added a hint of natural pink food colouring but you can leave it neutral or add a colour of your choice. Transfer into a piping bag and get creative! Once the line icing is complete, return the remaining icing into the mixing bowl and add another 1 or 2 tsp of tea to loosen its consistency. This will be your flood icing. Fill-in as you wish using a toothpick to burst any air bubbles as you go along. For that extra pizzazz, decorate with some petals and leaves from the Disco teabags or your favourite sprinkles.

Enjoy!

 

 If you'd like to recreate these beautiful biscuits please send us some photos on Instagram - we are very curious of your decorations!

Don't forget to tag us @teapsy_official and @lexiegrech as she's the mastermind who created this beauty.

Bon Appetit!

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