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Chai tea bag biscuits


Makes: 35-40
timePrep time: 1 hr
timeTotal time:
Chai tea bag biscuits
Recipe photograph by Martin Poole

Chai tea bag biscuits

These spiced treats would make a cute gift in a presentation bag

Makes: 35-40
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
107Kcal
Fat
6gr
Saturates
3gr
Carbs
12gr
Sugars
61gr
Fibre
0gr
Protein
2gr
Salt
0.1gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 115g soft unsalted butter
  • 100g caster sugar
  • zest of ½ orange, plus 1 tbsp juice
  • 1 large egg yolk
  • 85g ground almonds
  • 225g plain flour, sifted, plus extra to dust
  • ½ tsp fine sea salt
  • 1⁄4 tsp baking powder
  • 1 tsp ground cinnamon
  • 6 cardamom pods, seeds ground
  • 1⁄4 tsp ground allspice
  • 1⁄4 tsp ground cloves
  • 200g dark or milk chocolate, chopped

Step by step

Get ahead
The biscuits keep for up to 5 days in an airtight container, or can be frozen before decorating.
  1. 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.
  2. 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.
  3. 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.
  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.
  5. Melt the chocolate in a small heatproof bowl over a pan of gently simmering water, stirring occasionally. Dip the square end of the biscuits a third of the way into the chocolate and let the excess drip off before placing on a lined tray. Leave to set.
  6. Once set, thread fine string or embroidery thread through the biscuits and decorate with tags, if you like.

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