Chocolate Peanut Butter Tea Biscuit

This recipe gives the tea biscuit  a subtle flavor of Peanut butter and chocolate. I added some powered sugar on top when they were done to give a little extra sweetness. Like scones, tea biscuits are not extra sweet like a cookie. They are instead, slightly sweet.

Basic Recipe (used in each of my tea biscuit recipes):
1 cup Whole-wheat flour
1 cup Old Fashioned Oats (Quaker oatmeal)
1/2 cup sugar
2 tsp Baking Powder (optional)
3 tsp Egg Replacer  (or use 2 eggs and add with liquids in below recipes)
1/2 tsp salt
2 Tbsp psyllium husk

For this Chocolate Peanut Butter Tea Biscuit variation add the following (per the instructions below):
 2 Tbsp freshly ground Flax Seed (optional)
2 Tbsp Cocoa powder
2 Tbsp canola oil (or safflower oil, butter, margarine)
2-3 Tbsp Peanut Butter (mix with oil to add smoothly)
1/2 cup soy milk (or milk) adjust to make dough
1/4 cup Peanuts, chopped (optional)

Preheat oven to 425 degrees and lightly butter a cookie sheet.

Instructions for all recipes:
Step 1 – Add one basic recipe into a food processor, add any additional dry ingredients called in the recipe and pulse until mixed.
Step 2 – Add the oil slowing to the dry ingredients in the food processor, pulse or blend until the mixture resembles coarse meal.  
Step 3 – Add the liquid ingredients slowing to the processor until they form a ball of dough.  *If you add too much milk, add some  more flour until the extra liquid is worked in, the dough should not be sticky.
Step 4 – Place dough on a work surface or large bowl and add any additional ingredients, kneading for one minute or until all ingredients are blended.
Step 5 – Turn dough onto lightly floured board, pat or roll to less than 1/2 inch thick and cut tea cakes using a round cookie cutter or cut into wedges.
Step 6 – Place on cookie sheet and baked for about 15 minutes. If you want a dry tea biscuit, reduce heat and baker longer, checking regularly.

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