How To Make Pukka Tea

Ok, I'll say information technology. Pukka Tea is basically the only reason I manage to function on a daily footing. Some people are addicted to coffee, but I am most definitely a tea addict!

But what are my fave Pukka Tea flavours, I hear you inquire? *takes a deep breath* Three mint, iii cinnamon, 3 ginger, vanilla chai and earl grey (for Marking). Did you become all that?

There's sooo many awesome benefits to tea that not only help to settle my awful gut health situation, but also perk me upwardly and hopefully proceed me feeling at my best. Who wouldn't want all that in a biscuit too?!

Fortunately, my fave Pukka Tea choices all fall into those three categories: energy boosting, amnesty boosting and digestion.

(I never actually knew this until now, I just liked the taste!)

Ginger, Cinnamon and Earl Grey are dandy energy boosters (which is probably why I manage to crank out vii web log posts in one hour in the morning). Oh and ginger is great for an amnesty boost too.

Then of class, my lifesaver, mint tea, which is bang-up for digestion. I did know that one, actually!

Every bit y'all all know, my gut wellness is a fleck like a riding a rollercoaster several times a day – unpredictable and terrifying to say the least. It always seems to be calling out for an actress helping hand to role, but I merely never know where to get-go.

Supplements? Prebiotics? Probiotics? Vitamins? I'yard not even sure what most of these are! And then what did I chose to help my gut health?

In true Bex mode, when I'yard presented with likewise many options… I just did nothing!

(terrible, I know, simply that'southward what you lot do when you're always scared of making the wrong decision!)

Just unfortunately, because of that inaction, my gut health just got worse and worse as time went on.

But what I practice empathise is tea! Apparently, most people just drink regular tea – and much like me, don't really become all the benefits that herbal tea really has.

Fortunately, Pukka makes it really easy to empathise what tea does what and how it'll hopefully do good you. I but looked on their website and it'due south all so articulate that fifty-fifty I get it!

At present I need to blitz downwards to the supermarket and buy all the digestif teas in big quantities – there'south then many mint ones!

So as it's National Tea Twenty-four hour period 2018 around the corner (the 21st of April) I thought that I could go i step farther than just putting the kettle on. I put the oven on and baked these beautiful gluten gratis, dairy free and depression FODMAP biscuits inspired by my fave Pukka Tea flavours!

First upward are my vanilla chai biscuits, flavoured solely with Pukka Tea. With delicate hints of chai in every bite, they're perfect to eat completely naked, or with a little glacé icing on tiptop.

Patently your icing needs to lucifer the colour of the Pukka Tea box for maximum street cred. Here's what you'll demand to do to get started…

Pukka Tea Vanilla Chai Biscuits

A gluten free, dairy free and low FODMAP biscuit recipe inspired by vanilla chai Pukka Tea.

3 vanilla chai Pukka tea numberless
340g gluten free obviously flour
85g pulley sugar
85g golden syrup
85g dairy gratis margarine I used Vitalite
half a browbeaten egg for me this was approximately 30ml
one/four tsp baking powder
three/4 tsp xanthan gum

Preheat your oven to 140C.
Cream the sugar and dairy free margarine into using an electrical whisk until smooth. (I used a standing mixer but you can as well you an electric hand mixer.)
So add together in gilded syrup and mix briefly until combined once again.
Add your half a beaten egg and vanilla chai tea and mix on a medium/high speed until fully mixed in.
Next, add your gluten costless flour, blistering pulverization and xanthan gum (ideally sift it). Mix on a medium speed until the dough is well formed and a little sticky.
Bring the dough together into a flat brawl and wrap in clingfilm. Place this in the fridge for around an 60 minutes. This will take the stickiness out of information technology and make it ready for rolling.
Before you curl out your dough allow it to get a little closer to room temperature again.
On a very lightly floured surface, roll out your dough to the thickness of a pound coin. Employ your biscuit cutters to cutting your shape.
Place these onto a baking sheet.
Identify into the oven for 25 minutes, one tray at a time (my biscuits were very pocket-size at around 4cm foursquare, so if yous use big biscuit cutters, they may need a piddling longer - thirty/35 minutes mayhap)
Once the biscuits are done, identify them on a cooling rack. Once cooled, you lot either eat them, or ice them.
Enjoy!

Now mint/peppermint tea is my go-to tea of choice, so I admittedly had to make sure that I nailed this one. A few drops of peppermint oil is all you lot need to add for biscuits that were made to be enjoyed with a pot of Pukka three mint.

Pukka Tea Mint Biscuits

A gluten free, dairy free and low FODMAP biscuit recipe inspired past 3 mint Pukka Tea.

1 tsp mint extract
340g gluten free plain flour
85g caster sugar
85g golden syrup
85g dairy free margarine I used Vitalite
half a beaten egg for me this was approximately 30ml
1/4 tsp blistering powder
3/4 tsp xanthan mucilage

Preheat your oven to 140C.
Cream the saccharide and dairy free margarine into using an electric whisk until polish. (I used a standing mixer only you can also y'all an electric hand mixer.)
Then add in golden syrup and mix briefly until combined in one case more.
Add your half a beaten egg and mint extract and mix on a medium/high speed until fully mixed in.
Adjacent, add your gluten gratis flour, blistering powder and xanthan gum (ideally sift it). Mix on a medium speed until the dough is well formed and a little sticky.
Bring the dough together into a flat ball and wrap in clingfilm. Identify this in the refrigerator for around an 60 minutes. This volition accept the stickiness out of it and make information technology ready for rolling.
Before you whorl out your dough permit it to go a little closer to room temperature again.
On a very lightly floured surface, coil out your dough to the thickness of a pound coin. Use your biscuit cutters to cut your shape.
Identify these onto a baking sheet.
Place into the oven for 25 minutes, one tray at a time (my biscuits were very minor at around 4cm square, so if yous use large beige cutters, they may need a little longer - 30/35 minutes perchance)
One time the biscuits are done, place them on a cooling rack. Once cooled, you either swallow them, or ice them.
Savor!

I've always loved incorporating earl grey into my baking and I certainly wouldn't do it without a petty bit of lemon likewise. That's how I've always enjoyed my earl greyness Pukka in the forenoon!

I know, I know. Trigger-happy open a perfectly good tea bag feels so wrong, merely trust me, it'll all be worth it when yous finally taste these biscuits! Add a fiddling fresh lemon rind and you're ready to scroll.

(literally, then you have to use your biscuit cutter.)

Pukka Tea Early Grey and Lemon Biscuits

A gluten gratuitous, dairy costless and low FODMAP biscuit recipe inspired by earl grayness Pukka Tea.

2 earl grey Pukka tea bags
1 lemon zested
340g gluten free apparently flour
85g caster sugar
85g golden syrup
85g dairy free margarine I used Vitalite
half a beaten egg for me this was approximately 30ml
one/4 tsp blistering pulverisation
3/4 tsp xanthan gum

Preheat your oven to 140C.
Foam the sugar and dairy free margarine into using an electric whisk until polish. (I used a standing mixer but y'all tin can also y'all an electric hand mixer.)
Then add in gilt syrup and mix briefly until combined one time more.
Add your half a browbeaten egg, lemon zest and earl grey tea and mix on a medium/high speed until fully mixed in.
Next, add your gluten free flour, baking pulverization and xanthan mucilage (ideally sift information technology). Mix on a medium speed until the dough is well formed and a picayune sticky.
Bring the dough together into a flat ball and wrap in clingfilm. Identify this in the refrigerator for effectually an hour. This will take the stickiness out of information technology and arrive prepare for rolling.
Earlier y'all whorl out your dough permit it to get a little closer to room temperature again.
On a very lightly floured surface, roll out your dough to the thickness of a pound money. Utilize your biscuit cutters to cut your shape.
Identify these onto a baking sheet.
Place into the oven for 25 minutes, one tray at a time (my biscuits were very small at around 4cm square, so if yous use large biscuit cutters, they may need a little longer - 30/35 minutes possibly)
Once the biscuits are done, place them on a cooling rack. Once cooled, you lot either eat them, or ice them.
Enjoy!

Terminal but not to the lowest degree is a combo of two of my fave Pukka teas – 3 cinnamon and three ginger. I absolutely adore this combo.

I honey spiced biscuits to death, so combining cinnamon and ginger was an like shooting fish in a barrel way to go that instant warming flavour.

Equally with all of these recipes, they're so dangerously unproblematic to make. Merely similar a skilful cuppa!

Pukka Tea Cinnamon and Ginger Biscuits

A gluten complimentary, dairy free and low FODMAP beige recipe inspired by three ginger and iii cinnamon Pukka Tea.

two tsp basis cinnamon
2 tsp footing ginger
340g gluten free plain flour
85g caster sugar
85g gilded syrup
85g dairy free margarine I used Vitalite
one-half a beaten egg for me this was approximately 30ml
1/4 tsp baking pulverisation
iii/4 tsp xanthan gum

Preheat your oven to 140C.
Foam the sugar and dairy gratis margarine into using an electric whisk until smooth. (I used a continuing mixer but you can likewise you an electric paw mixer.)
Then add in aureate syrup and mix briefly until combined again.
Add together your half a beaten egg, ground ginger and basis cinnamon and mix on a medium/high speed until fully mixed in.
Side by side, add your gluten free flour, baking powder and xanthan mucilage (ideally sift information technology). Mix on a medium speed until the dough is well formed and a little pasty.
Bring the dough together into a flat ball and wrap in clingfilm. Place this in the fridge for around an hour. This will take the stickiness out of it and brand it ready for rolling.
Before you roll out your dough allow it to get a little closer to room temperature again.
On a very lightly floured surface, roll out your dough to the thickness of a pound coin. Apply your biscuit cutters to cut your shape.
Place these onto a baking sheet.
Place into the oven for 25 minutes, one tray at a time (my biscuits were very pocket-size at around 4cm foursquare, then if you employ large beige cutters, they may need a little longer - 30/35 minutes mayhap)
Once the biscuits are washed, place them on a cooling rack. Once cooled, you either eat them, or ice them.
Enjoy!

Thanks for reading how to make my four Pukka Tea inspired biscuit recipes for National Tea Day! I'thousand defo going to attempt and incorporate more tea flavours into my baking as my mind was diddled by how slap-up these tasted.

Y'all don't take to make them jigsaw shaped, but I had so much fun piecing mine together! I bought the beige cutters from Amazon FYI.

If you make them, I'd honey to see how they turned out. So absolutely make sure that you transport me a pic using my social media links below…

Any questions almost the recipe? Please practise let me know by leaving a comment below or on Facebook / Twitter / Instagram!

Thank you for reading,

Becky xxx

This is a post in partnership with Pukka Tea.

You can purchase Pukka Tea in all supermarkets and health nutrient shops besides as in their online shop.

Oh and don't forget to pivot this for later!