Teabag shortbread biscuits with Natù Apricots

Ingredients

• 90 g whole wheat flour
• 10 g almond flour
• 20 g cornstarch
• 30 g erythritol (or another sweetener)
• zest of 1 untreated orange
• 3 g baking powder
• 1 pinch of salt
• 20 g coconut oil
• 30 g plant-based drink
• Natù Apricots

Method

Pour the dry ingredients (except Natù Apricots) into a bowl and mix with a fork.
Add the melted, slightly cooled coconut oil, then mix with your hands.
Pour in the plant-based drink little by little until you get a smooth, even dough.
Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 175° in conventional mode.
Roll out the dough with a rolling pin to a thickness of 4–5 mm.
Cut 5×4 cm rectangles and shape the two top corners to create the look of tea bags.
Transfer the cookies to a baking tray lined with parchment paper and make a hole in the upper part so that a string can be threaded through after baking.
Bake for 13–15 minutes, until lightly golden.
Decorate by threading a piece of string through the hole and tying it.
Make small tags, glue the string inside, and secure the knot.
Decorate with Natù Apricots