Another experiment in vegan baking! Last night I made some hibiscus and mac tea biscuits, and the results were surprisingly better than what I expected.
First off, I was definitely not expecting them to turn this creamy violet color, but I’m not complaining!
The hibiscus gave it a very fruity, almost tart taste and the macadamia gave it a nice crunch in each bite. The recipe is also ridiculously easy and fast.
Hibiscus Macadamia Tea Biscuits
Makes 1 dozen (2″) cookies
*all measurements are by weight except for salt and baking powder
1 oz dried hibiscus flowers
4 oz almond milk
2 oz macadamia nuts, chopped finely
3 oz sugar
5 oz All Purpose flour
1 oz oil
1/4 teaspoon baking powder
1/4 teaspoon salt
In a small saucepan, combine almond milk and dried hibiscus, bring to a simmer over low heat, then let flowers steep until milk is a deep reddish violet color and mixture is completely cool. Strain liquid through a fine mesh sieve, making sure to squeeze out any extra liquid from flowers. Discard flowers and set milk mixture aside.
In a medium mixing bowl with a paddle attachment, mix together chopped macadamia, flour, baking powder, salt, and sugar. Add oil, mix until combined. Add milk/hibiscus mixture, let mix until dough is crumbly.
On a lightly floured surface, remove dough from bowl and bring crumbles together, forming it into a ball. Roll dough to 1/4″ thick, and cut into 2″ cookies. Place 1″ apart on a lined baking sheet and bake at 350F for 7-8 minutes, or until biscuits are dry and firm. Let cool completely and store in an airtight container.