Molasses Tea Biscuits

These tea biscuits have a rich flavor with the addition of molasses. I sprinkle a little extra cane sugar on top to give them a nice texture and it reminds me of the molasses cookies my grandmother used to make. They are also a little sweeter since there is the additional sugar in the molasses, so you could cut down on the cane sugar in the basic recipe to reduce sweetness. They are great with coffee.

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 Molasses variation add the following (per the instructions below):
 2 Tbsp freshly ground Flax Seed (optional)
4 Tbsp canola oil (or safflower oil, butter, margarine)
1/8 cup Molasses
3/8 cup soy milk (or milk) adjust to make dough
1/4 cup raisins

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 bake longer, checking regularly.

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