- Prep Time: 10 minutes
- Bake Time: 12 minutes
- 2 cups unbleached all-purpose flour, plus about 1 tablespoon extra for dusting and rolling
- 1/2 cup whole wheat pastry flour
- 1 tablespoon baking powder
- ½ – 1 teaspoon salt
- 5 tablespoons chilled Earth Balance butter, cut into small pieces
- 8 ounces almond milk (cold)
- 1/3 cup peanut butter
- 2 tablespoons tahini
- 3 tablespoons granulated sugar
- sriracha, to taste
1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together 2 cups of the all-purpose flour, 1/2 cup whole wheat pastry flour, baking powder, and salt. Cut in butter with either a pastry blender or fork until the mixture resembles coarse crumbs. Alternately, you can place dry ingredients into a food processor, and pulse in the butter.
3. Combine ¼ cup peanut butter, 8 ounces almond milk, 2 tablespoons tahini and sugar in a medium bowl, whisking until well-blended. Stir just until the dry ingredients are moistened. Add more flour if the dough isn’t somewhat crumbly.
4. Turn dough out onto a lightly floured surface; knead lightly.
5. Roll dough to a ½-inch thickness. Fold dough in half. Re-roll dough to a ½-inch thickness. Fold dough in half once again, and gently roll to a ¾-inch thickness (the folding & rolling technique creates the light flaky layers). I probably didn’t do this enough. I think, probably, the more the better.
6. Cut dough with a 2 ½-inch biscuit cutter or a drinking glass to form 12 dough rounds. Place dough rounds, 1 inch apart, onto a baking sheet lined with a silicone baking mat or parchment paper.