Cranberry Orange Tea Biscuits

This is another recipe that makes me think of the holiday, it must be the cranberries. It might also be the fact that I live in Arizona so baking is not something I do when it’s over 100 degrees outside. As soon as the weather finally starts cooling off in November, it’s time to start baking. It just happens to coincide with the holidays.  This recipe is good year round. The orange zest and cranberries go great together.

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 Cranberry Orange variation add the following (per the instructions below):
 2 Tbsp freshly ground Flax Seed (optional)
4 Tbsp canola oil (or safflower oil, butter, margarine)
1/2 cup soy milk (or milk) adjust to make dough
2 Tbsp Orange zest (more to taste)
1/2 cup dried cranberries

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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