Hmmmm…so um these cookies. Yeah, I don’t have a lot to say about them because there isn’t anything very extraordinary about them. They are just basic and simple little cookies that look pretty with your glass of tea.
I never used to be a big tea drinker until we moved to Chile. The US is much bigger on coffee than tea, but the culture here is heavily European so they are really big on their teatime, or elevenses as some would call it. Here they say once (own-say, which is Spanish for eleven in case you didn’t retain your high school Spanish).
The funny thing is that Chileans don’t have once at 11 o’clock, far from it. Here the main meal of the day is usually eaten between 11 am and 1 pm and teatime isn’t until about 4 o’clock.
It’s really weird but you get used to it. I usually drink tea in the morning to wake up and because it’s always dark when I get up so I crave something warm to sip on. Also, in my house we do our own thing when it comes to meals and eat in a very unstructured way typical to North American culture. Everyone in my family seems to be on a different time schedule and we’re lucky if we can even eat one meal together in a day. Hey, it works for us.
So anyway, I had some leftover halva that I made a few days ago and I wanted to try it in something. For some reason cookies are what kept coming to mind so I just went with it and they turned out really good. I couldn’t decide what to call them for a while. I kept thinking shortbread but then when I think of shortbread I think butter and these happen to be dairy free, actually they are completely vegan cookies, so that didn’t really fit.
It was my grandma who kept referring to them as biscuits and really confusing things. I don’t know about you, but in my house a biscuit is a flaky round bread that you serve with gravy and sausage, not a sweet cookie, but I figured since this recipe was already feeling very European I might as well use a European term, so tea biscuits it is. Shall I pour you a spot of tea with that?
Oh, and by the way, these were really good in chocolate pudding!
- 1/2 recipe for Ukrainian Sunflower Seed Halva
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 tablespoons sunflower oil
- 2 tablespoons milk
- 2 cups flour
- Preheat oven to 325 degrees F (160 C) and line 1 or 2 baking trays with parchment.
- Combine sugar, salt, and halva in the bowl of a stand mixer and beat until combined.
- Add oil, milk, and vanilla and mix until creamed. Mix in flour just until the dough comes together (you don't want to overmix or the cookies will be tough.)
- Divide the dough in half and roll out each half on a lightly floured surface. Cut into 2 inch squares and place about 1/2 an inch apart on prepared tray. Use a fork to poke holes on top, then place in oven and bake cookies in batches for 10 - 12 just until they are slightly browning on edges.
- Remove and cool for at least 5 minutes before serving.