Chai biscuits
Chai biscuits blend the warm spices of chai tea into crispy, buttery cookies with a unique texture from three types of flour. These biscuits are perfect for pairing with tea or coffee.
Cook time 25 min
Prep time 90 min
Ingredients:
1 cup butter1 cup brown sugar
2 cups all-purpose white wheat flour
1/2 cup white rice flour
1/3 cup corn flour
2 tbsp milk (1% fat)
1/2 cup brown sugar
Chai biscuits are a delightful treat that bring the warm and spicy flavors of chai tea into a crispy, buttery biscuit. Perfect for pairing with a hot cup of tea or coffee, these biscuits are a wonderful addition to your baking repertoire. With a blend of all-purpose flour, white rice flour, and corn flour, they have a unique texture that is both crumbly and tender.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and 1 cup of brown sugar until light and fluffy. This should be done using an electric mixer on medium speed for about 3-5 minutes.
3. Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose white wheat flour, white rice flour, and corn flour. Mix well to ensure an even distribution of the flours.
- Gradually add the dry ingredient mixture to the butter and sugar mixture. Mix on low speed until just combined.
- Add 2 tablespoons of milk to the dough and continue to mix until the dough comes together and is smooth.
- Divide the dough into small portions and roll each portion into a ball using your hands. Shape the dough balls into discs or your desired biscuit shape.
6. Prepare Sugar Coating:
- Pour the remaining 1/2 cup of brown sugar into a shallow dish or bowl.
- Roll each biscuit disc in the brown sugar to coat thoroughly. This will give the biscuits a delightful, sweet crust.
- Place the sugar-coated biscuits on a baking sheet lined with parchment paper, leaving some space between each biscuit to allow for spreading.
- Bake in the preheated oven for 15-20 minutes or until the edges are golden and the biscuits are set.
- Remove the baking sheet from the oven and let the biscuits cool on the sheet for about 5 minutes.
- Transfer the biscuits to a wire rack to cool completely before serving.
By following this recipe and incorporating these handy tips, you'll create chai biscuits that are sure to impress. Whether you're serving them at a tea party or enjoying them as a cozy, homemade snack, these biscuits capture the essence of chai in every bite. Happy baking!
Chai biscuits FAQ:
Chai biscuits should be baked for 15-20 minutes in a preheated oven at 350°F (175°C). They are done when the edges are golden and the biscuits are set.
Store leftover chai biscuits in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe container for up to three months.
Yes, you can substitute the butter with an equal amount of margarine or a dairy-free butter alternative if needed. This may alter the flavor slightly but will maintain the texture.
The best indicator is the color; the edges should be golden brown, and the center should appear set, not soft or underbaked.
You can experiment with different flours, but keep in mind that using gluten-free flours may affect the texture. For a similar result, consider using a 1-to-1 gluten-free baking mix.
Cooking Tips:
- Ensure your butter is at room temperature before starting to make it easier to cream with the sugar.
- For a more intense chai flavor, you can add a pinch of ground cinnamon, cardamom, ginger, and cloves to the dough.
- Chill the dough for about 30 minutes before rolling it out to prevent the biscuits from spreading too much in the oven.
- Use parchment paper on your baking sheets to prevent the biscuits from sticking and to make cleanup easier.
- Store the biscuits in an airtight container to maintain their crispness.
Nutrition Facts
22 ServingsCalories 200kcal
Protein 1.94g
Carbohydrates 30g
Fiber 0.46g
Sugar 16g
Fat 9g
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