2 cups all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 T cold Earth Balance buttery sticks, cut into chunks (freeze it for 30 minutes prior to baking for best results)
1/2 cup + 2 T soy or coconut based coffee creamer
12 squares good quality dark chocolate
Preheat oven to 425 degrees.
In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the Earth Balance with your fingers and work mixture together until it resembles coarse sand.
Add the creamer and mix with your hands until a dough forms. Make an 12 inch circle with the dough and slice into 24 small wedges. Place one square of dark chocolate on a small triangle and then top with another small triangle, pressing the sides of dough together the best you can. Repeat with remaining triangles and chocolate squares, then place on a lined baking sheet.
Bake for 15 minutes or until bottoms are lightly browned. Let cool for 10 minutes before eating.
- 2 green cardamom pods, lightly crushed
- 1/8 teaspoon black peppercorns
- 2 cloves
- 1 cinnamon stick
- 1 1 1/2-inch piece fresh ginger, peeled and thinly sliced
- 2 cups water
- 2 tablespoons brown sugar
- 2 bags black tea, such as Assam or Darjeeling
- 3/4 cup reduced-fat milk
Bring spices, ginger, and water to a boil. Reduce to a simmer until liquid becomes aromatic, about 15 minutes. Whisk in sugar, then add tea bags; turn off heat and let steep 3 minutes.
While tea is steeping, warm a serving pot by rinsing several times with very hot water. Strain tea mixture through a fine strainer or a coffee filter into pot. Heat milk over medium heat until just simmering. Whisk until frothy. Pour into serving pot, stirring well to combine.