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Ingredients
- Tea Biscuit dough:
- 6 large eggs
- 1 cup sugar
- 3/4 cup California Olive Ranch Every Day Extra Virgin Olive Oil
- 1 tablespoon lemon extract
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 3 cups Bob's Red Mill Organic Whole Wheat Pastry Flour
- 1 cup all-purpose flour
- 6 teaspoons baking powder
- 1/2 teaspoon salt
- Lemon Basil Glaze:
- 5 tablespoons lemon juice
- zest of 1 lemon
- 6 large basil leaves
- 2 cups powdered sugar
- more powdered sugar for dusting
Preparation
Step 1
Preheat oven to 400F degrees. Line baking sheets with parchment paper.
In a large bowl beat eggs with a wire whisk. Add sugar and beat until well blended. Beat in the oil, lemon extract, lemon juice, zest, flour, baking powder, and salt. The dough will be a bit stiff, but managable.
Roll the dough into 1-inch balls and place on baking sheets about 1-inch apart.
Bake for 15 minutes, until just starting to turn golden brown on top. Remove from the oven and transfer cookies to wire racks to cool completely.
To make the glaze, combine the glaze ingredients and bring to a bubble, then cook on low for 10 min. The basil will lose its color as it infuses the glaze. Remove the basil from the glaze.
Roll each tea biscuit in the hot glaze and set them on the parchment paper lined cookie sheets to harden. Roll the glazed tea biscuits in powdered sugar and serve.