Description
These delightful delicate tea biscuits are a wonderful addition to a brunch or afternoon tea. And are low carb, THM S!
Ingredients
Blueberry Tea Biscuits-
2 cups almond flour
1/3 cup baking blend
2 tsp baking powder
1 tsp salt
2 egg
1/3 cup melted unsalted butter
1/4 cup THM Gentle Sweet
1/2 tsp almond flavor
1 tsp vanilla
1 cup fresh blueberries
Topping-
*1/3 cup of unsweetened cashew milk or almond milk or heavy whip or half & half
*2 tbsp THM Gentle Sweet to sprinkle on frozen biscuits.
Lemon Butter-
1/2 cup (one stick) unsalted room temp butter
1 tbsp lemon zest
Sprinkle of salt
1 tbsp Gentle Sweet
1 tbsp lemon juice
Instructions
Add all dry ingredients except sweetener to a big bowl.
In the melted butter add the sweetener, vanilla, almond extract, and eggs.
Mix well.
Add in the blueberries.
Mix gently.
Put dough on parchment paper.
Flatten dough until 1/2 an inch thick.
Cut out round 1.5 to 2” circles.
Make more with remaining dough until all is gone.
Freeze for 10 minutes.
Brush with cashew, almond, coconut or heavy whip & sprinkle with THM Gentle Sweet.
Makes 19/20
Bake for 15/20 minutes on 350 degrees.