Cinnamon Pecan Tea Biscuits

July 27, 2013

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If I could have one meal for the rest of my life, I think I would have to go with afternoon tea.  Seriously, it makes so much sense.  First, you get your caffeine fix, which is obviously necessary, and not an integral part of lunch or dinner.  Second, you always get a dessert of some kind: scones! macarons! cookies, cake, pie!  And lastly, hello, there are sandwiches involved.  A no-brainer.  The best meal, really.

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Now I know what you’re thinking – who has time for an afternoon tea?!  To which I respond: make time, friends!  Everyone needs a little pick-me-up right around 4pm.  Why not fill it with tea and biscuits?!  Especially this one filled with wholesome goodness: oats and nuts and whole wheat flour.  It’s a biscuit that’s truly power packed.

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But, fine, if you don’t have the time for a daily afternoon tea, at least make these and crumble them into your yogurt for breakfast and dessert.  A versatile tea biscuit, it is!

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Cinnamon Pecan Tea Biscuits

1 stick butter, melted and cooled

1 cup pecans, toasted and cooled

1/2 cup powdered jaggery, or light brown sugar

1 cup rolled or quick oats

1/4 cup white whole wheat flour

1/4 tsp. cinnamon

1/4 tsp. salt

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Whiz everything in a food processor until the nuts are finely ground, and the mixture sticks together when pressed.  Scoop out tablespoon sized balls, roll and press slightly before placing on  prepared baking sheet.  The mixture will be crumbly.  Repeat with rest of mixture.

Bake for 15 minutes until the cookies are set, and are golden brown in color.  Let cool on a wire rack.

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