Milky Tea Cookie Sandwich

Aren’t these the cutest little buttons?! These cookies are flavored with Rooibos tea, and make a yummy afternoon tea snack.

Serves: 20

Prep & Cook Time: 45mins (+ standing and cooling)

Ingredients

• 200g traditional rolled oats
• 40g desiccated coconut
• 40g coarsely chopped pecans
• 1 ½ tsp. ground ginger
• ½ cup (100g) coconut oil, melted
• ¼ cup (90g) honey
• ½ tsp sea salt flakes

Milky Tea Cream

• 4 english breakfast tea bags
• 1 cup (150g) raw cashews
• 2 cups (500ml) boiling water
• 1 tbsp honey

Method

1. Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.
2. Make milky tea cream.
3. Process oats, coconut, pecans, ginger, coconut oil, honey and salt for 2 minutes or until very finely chopped and thoroughly combined. Roll mixture out between two sheets of baking paper until 5mm (1/4-inch) thick. (The mixture will look a little bit dry but will hold together during cooking.) Using a 5cm (2-inch) round cutter, cut out 40 rounds, re-rolling as necessary. Using a palette knife, transfer cookies to trays 1cm (1/2 inch) apart.
4. Bake for 8 minutes or until golden and a cookie can be pushed gently without breaking. Stand on trays for 10minutes; transfer to wire a rack to cool.
5. Pipe approximately 2 teaspoons of milky tea cream onto half of the cookies; sandwich with remaining cookies.

Milky Tea Cream

1. Place 3 of the tea bags and cashews in a medium bowl.
2. Cover with the boiling water; stand for 20minutes.
3. Strain over a bowl; reserve 1/3 cup (80ml) of the tea liquid.
4. Discard soaked tea bags.
5. Open remaining tea bag, measure ½ teaspoon tea leaves; discard remainder.
6. In a small food processor, blend measured tea, soaked cashews, ¼ cup reserved tea liquid and honey until a smooth icing consistency; if too thick, blend with remaining 1 tablespoon reserved liquid.
7. Spoon mixture into a piping bag fitted with a 1cm (1/2-inch) straight nozzle. Refrigerate 1hr.

KEEPS

Store filled cookies in an airtight container at room temperature for up to 3 days.

This recipe is approved for our following Healing Diets:
- Low-Hydrogen Sulphide Diet 
- Adrenal Diet
- Dairy-Free

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner