Photo by Karen Keb
Instead of having these with hot tea, try them with a glass of mint iced tea.
Ingredients
- 2 cups unbleached all-purpose flour, plus more for flouring work surface
- 3 tablespoons Sucanat crystals or light brown sugar
- 1-1/2 tablespoons Madras curry powder
- 1 tablespoon ground flaxseed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons very cold coconut oil or vegan margarine, cut into 1/2" cubes
- 1 teaspoon finely minced garlic
- 1 teaspoon finely minced ginger
- 3/4 cup coconut milk
- 1/2 tablespoon fresh lime juice
- 3 tablespoons dried currants
- 1/2 teaspoon paprika
Directions
- Preheat oven to 400 degrees F.
- Pulse flour, Sucanat, curry powder, flaxseed, baking powder, baking soda, and salt in a food processor until incorporated.
- Add coconut oil, garlic, and ginger, and pulse until pea-sized lumps form. Add coconut milk and lime juice and pulse until a sticky dough just forms, 20 to 25 pulses, adding currants during the last 10 pulses.
- Transfer dough to a lightly floured surface and gently pat into an 8" circle (about 3/4" thick), being careful not to overhandle dough. Slice into 8 equal-sized wedges.
- Place on a parchment paper-lined cookie sheet and sprinkle with paprika. Bake until lightly browned, 14 to 16 minutes.
