CHAI TEA MINI BISCUITS
I really enjoy chai tea and these biscuits sound perfect to have with afternoon tea. From Southern Living May 2009 "Healthy Foods' Section. (Recipe by Jamie Kulovitz, Brooklyn, New York). These biscuits can also be made ahead and frozen.
Provided by kitty.rock
Categories Dessert
Time 30m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 7
Steps:
- Cook milk in a small non-aluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat.
- Add tea bags; cover and steep 5 minutes. Remove and discard tea bags from milk, squeezing gently.
- Stir together sugar, cinnamon, and flour in a large bowl. Cut in butter with a pastry blender or a fork until crumbly. Add 3/4 cup milk mixture, stirring just until dry ingredients are moistened. Reserve remaining milk mixture for later use.
- Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough to 3/4-inch thickness; cut biscuits out with a 1 1/2-inch round cutter. Place on a lightly greased baking sheet.
- Bake at 400 degrees F for 6 to 7 minutes or until golden. Remove from oven and let stand 5 minutes.
- Whisk together reserved 1 tablespoon milk mixture and powdered sugar until smooth. Drizzle over warm biscuits and serve.
- TO MAKE AHEAD:.
- Prepare biscuits, and freeze, without glaze, in a zip-top plastic freezer bag up to 2 weeks.
- To reheat, thaw biscuits on a lightly greased baking sheet 30 minutes. Bake at 350 degrees F for 4 to 5 minutes or until thoroughly heated.
- Whisk together 1 tablespoon milk and 1/2 cup powdered sugar until smooth. Drizzle glaze evenly over biscuits, and serve immediately.
Nutrition Facts : Calories 74.8, Fat 2.2, SaturatedFat 1.4, Cholesterol 5.9, Sodium 150.1, Carbohydrate 12.3, Fiber 0.3, Sugar 4.6, Protein 1.4
CHAI-SPICED SHORTBREAD COOKIES
These cookies are based on a shortbread recipe, but spiced to taste like a chai tea latte. Don't try to make a substitution for the cardamom - it's essential to the chai taste. Masala chai varies widely by region, brand, and store, so you can play with the spices to get closer to your favorite chai.
Provided by Leiland
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
- Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
- Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
- Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 6.2 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 33.5 mg, Sugar 2.1 g
CHAI TEA
A warming spiced tea, that's the perfect match for our coconut chai traybake. A quick and easy brew that can be made with almond or cow's milk
Provided by Cassie Best
Categories Breakfast, Brunch, Drink
Time 7m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
- Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.
Nutrition Facts : Calories 100 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CHAI TEA
Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. -Kelly Pacowta, Danbury, Connecticut
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.
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CHAI TEA BAG BISCUITS RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (29)Category BakingServings 35-40Total Time 1 hr 25 mins
- In a mixing bowl, beat together the butter, sugar and orange zest until creamy. Briefly beat in the egg yolk until combined. Add the ground almonds, flour, salt, baking powder, spices and the 1 tablespoon orange juice to the bowl. Work the ingredients together, using a wooden spoon at first, then your hands, until you have a fairly firm ball of dough.
- Knead briefly and flatten the dough into a round, then wrap and chill for at least 15 minutes to firm up. If you leave the dough for longer, you may need to bring it back to room temperature before rolling out.
- Dust your work surface with flour and roll the dough out to a large rectangle, the thickness of a pound coin. Neaten the edges, then cut the dough into 4cm x 6cm rectangles using a small sharp knife. Trim the corners from one short end of each rectangle to make tea bag shapes, as in the picture. Using the point of a 5mm piping nozzle, or a skewer, make holes in the pointed end of each biscuit. Arrange the biscuits on 2 baking paper-lined baking trays and chill again for at least 15 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
- Bake the biscuits for 12-14 minutes until light golden brown. Leave on the trays for 5 minutes to firm up before transferring to a wire rack to cool completely.
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- In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.
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