This Tea Biscuits Recipe With Lavender and Chocolate Chips are perfect for a spring morning brunch!
Easter is just around the corner and I find myself searching for recipes I can share with friends and family. Few treats are as “shareable” as cookies, and these delicious biscuits are just cookie enough to bring joy to my Easter table this year.
These classy cookie style biscuits are like a dense shortbread. They are mellow and easy-going with a crumbly texture and mildly sweet honey flavor with an ever present lavender flavor. Relax with a cup of tea and one of these biscuits for a calmingly sweet experience.
WHAT ARE TEA BISCUITS?
They were developed in the 17th century in Yorkshire, England for the upper classes as a light snack between full-course meals. (source)
While this type of “biscuit” was never meant to be a cookie, these have enough of a biscuit texture to get the job done. They are thicker like a cookie, so they work well as a dessert instead of an in between meals type of snack. Though you could certainly enjoy them that way too!
Serve these with tea, coffee or even milk for the littles. They are a great stand alone dessert or added to a brunch buffet as one of many selections.
MORE HEALTHY DESSERT RECIPES:
TEA BISCUITS RECIPE WITH LAVENDER AND CHOCOLATE CHIPS
Tea Biscuits Recipe With Lavender and Chocolate Chips
- 4 cups whole wheat pastry flour (affiliate link)
- 1/2 cup dark chocolate chips (I used Lily's)
- 1 tsp. baking powder
- 1/2 cup butter (softened)
- 1/2 cup honey
- 2 large eggs (room temperature)
- 2 tbsp. lemon juice
- 4 tsp. lemon zest
- 1 tsp. food-grade lavender flowers (2 if you want a strong lavender flavor)
- In a large mixing bowl, whisk together the flour, chocolate chips and baking powder,
- Using your hands, knead in the butter, and finally, the rest of the ingredients.
- Knead well. You should have a good, firm dough when you're done.
- If you wish, use a dough scooper. Otherwise, roll slightly larger than walnut-size balls and then flatten on a parchment lined cookie sheet.
- Bake at 350 for 15 minutes or until the cookies have a golden hue.
- Cool and store in the fridge.