Welcome to the final dish of the Virtual Potluck Healthy New Year Challenge sponsored by Bob's Red Mill and California Olive Ranch!
This week's theme is Ahhhh.... Dessert.
The ingredients used in this week's dish were Bob's Red Mill Organic Whole Wheat Pastry Flour and California Olive Ranch Every Day Fresh Extra Virgin Olive Oil.
But before I tell you how these sweet treats were made...
Follow Bob's Red Mill on Twitter Follow California Olive Ranch on Twitter Follow Virtual Potluck on Twitter Tweet about the contest: “I just entered to win @Bobs_Red_Mill & @CA_EVOO products from @TaratheFoodie #virtualpotluck Enter here: http://bit.ly/wXYeGm“ Comment again, letting me know you've done so, by providing the link to your tweet. More Blogs, More Ways to Win: Get additional entries in each week's giveaways by visiting our host blog for this event, Groovy Foody , and finding other participating VP bloggers sites to comment on. You have 48 chances to win great products!
California Olive Ranch would also like to offer FOODIE readers a 10% discount by entering coupon code ‘BLOGFRIENDS’ upon checkout at their online store.
This contest is now closed... and the winner is...
Follow her @GoddessFoodie on Twitter!
See how I made these tea biscuits after the jump...
Start by preheating the oven to 400F degrees. Line baking sheets with parchment paper.
In a large bowl (or bust out your Kitchen Aid mixer like I did) 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. I ended up having to switch to the dough hook at the end.
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.
These tea biscuits are only slightly sweet inside, but very lemony and sweet on the outside. They're perfect with a hot cup of tea or coffee in the morning or after dinner as dessert.
I hope you've enjoyed all the different recipes I've created using Bob's Red Mill and California Olive Ranch products. I truly loved working with them and would recommend them to anyone. They're super high quality and the kind of ingredients you want to be using in your cooking.
Be sure to comment below to enter the giveaway - good luck!