I got my bake on today and I decided that I wanted to capture the spicy flavours of vanilla chai tea in a buttery, crumbly biscuit. I'm really pleased with the results and I thought I'd share my recipe with you in case you fancy trying them too.
Vanilla Chai Biscuits
225g unsalted butter (room temperature)
110g caster sugar
275g plain flour
1 vanilla pod
1 ½ teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
¼ teaspoon ground cloves
Preheat the oven to 170°C (150°C if using a fan oven) or gas mark 3.
Cream the butter until smooth. Add the sugar and beat until light and fluffy.
Sift in the flour and the spices. Split open the vanilla pod and scrape out the seeds and add these to the mix too, along with the vanilla extract.
Roll tablespoons of the mixture into balls (about the size of a walnut) and place on a baking tray lined with baking paper. Make sure you leave room for the biscuits to spread as they cook. Using a fork, slightly flatten the balls of dough.
Bake in batches for 15 to 18 minutes. Oven times will vary so make sure you check them. You want them to be golden at the edges.
Remove the biscuits from the oven and leave to stand for a couple of minutes before transferring to a wire rack to cool.
You can buy ground cardamom but I only had cardamom pods in stock so I removed the seeds from their green casing and ground them with a pestle and mortar.
I use the tablespoon from my measuring spoon set to ensure consistent biscuit size.