Gingersnap Teabag Biscuits

There’s a tiny voice in my head doing that tiny voice thing. And there’s the ducklings that just hatched this week. That tiny voice is saying, “You’re going to Mexico tomorrow and it would seem your bag is yet to be packed.” At the same time I’ve magically found the last half hour to sip tea on a hay bale and grin inanely at said ducklings. And now I’m blogging. Jimminy.

I wanted to share these little teabag biscuits though because they’ve become a bit of a theme over the last 2 weeks. I’ve been making them to take everywhere I’ve been for Christmas drinks, which luckily have been of the steeped persuasion, rather than the bubbly kind. These would probably work with champagne too if I think about the amount of ginger in them though.

Suitcase, suitcase.

Ok. Recipe.

Oooh, hang on. Ducklings first.


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Gingersnap Tea Bag Biscuits

makes about 40 biscuits


You could either do these raw in the dehydrator or bake them in the oven. I’ve done both and they’re yummy either way. Just make sure your GF flours are raw if you want to do the dehydrator thing.


1 cup organic almond flour 

1 cup organic GF flour 

1/2 cup organic panela sugar

1/4 cup organic maple syrup

2 Tbsp organic black strap molasses

1 Tbsp organic raw coconut oil

1-2 Tbsp freshly grated organic ginger

1 tsp ground organic cinnamon

1 tsp ground organic cloves

1 1/4 tsp Himalayan salt

3/4 tsp freshly grated nutmeg


Cotton thread

Sticker labels




In a food processor, process all dry ingredients. Slowly add in wet ingredients and pulse until ingredients start to stick together. 

Preheat oven to 170C.

Roll out dough and cut into tea bag sized rectangles. Then trim the top two corners on an angle to create the classic teabag shape. 

Place biscuits onto a floured baking paper lined tray and make a hole in the top with a skewer or chopstick. This will be where you’ll thread your tag.

Bake for 10-12 minutes (or dehydrate for about 12 hours) and let cool on a cake rack.


To make the tags, take some labelling stickers and cut into strips that can be folded over with sticky sides securing the cotton thread.


Thread the cotton through the hole and peel the label strip to reveal the sticky side. Put both ends of the cotton onto one of the short ends of the label and then fold the label over itself to stick the cotton in between. 


Stamp the tag or write something lovely to be your ‘brand’ of teabag.


These are great to dunk into tea without risk of burning your pinkies. Dainty.