Chai Spiced Biscuits Food

CHAI-SPICED SHORTBREAD COOKIES

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.

CHAI SPICED BISCUITS

Steps:

• Preheat the oven to 180C and line or grease a baking tray.
• In a saucepan, melt the butter, sugar and syrup over a medium heat. Remove to cool once everything has melted and dissolved. Add the flour and chai spices into the pan and whisk until it forms a dough.
• After letting the dough cool slightly, roll it into small balls between your palms and place them onto the tray. Flour your hands so the mixture doesn't stick and press each ball with a fork to squash it a little.
• Bake at 180C for 10-12 minutes until the Chai Spiced Biscuits are golden brown. Cool completely on a wire rack before serving.

SPICED BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
• Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
• Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

CHAI SPICE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
• Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
• Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

CHAI TEA MINI BISCUITS

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.

CHAI SPICED PANCAKES

Steps:

• Heat oven to 200°F.
• Mix together the dry ingredients in a large bowl.
• Mix the wet ingredients (milk, egg, and vegetable oil) together then add to the bowl with the dry ingredients.
• Mix together until mostly combined. Let sit for 2-3 minutes.
• Heat a fry pan over medium low heat and add a bit of oil to the fry pan and add 1/4 cup of batter for each pancake.
• Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden.
• Place pancakes on a baking sheet in the oven to keep warm until all pancakes are cooked.
• Serve with maple syrup.

CHAI SPICED APPLE CLAFOUTIS

Steps:

• Preheat oven to 400°. Combine milk, eggs, 6 tbsp butter, vanilla, flour, 2 tsp sugar, and salt in a small bowl and whisk until smooth.
• Melt 4 tbsp butter in a large skillet. Add apples, 1⁄2 cup sugar, RawSpiceBar's Peppercorn Chai and brandy. Cook until apples are glazed, about 5 minutes.
• dd half batter to greased pie plate. Arrange apple slices on top, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar on top and bake until golden, 25-30 minutes. Drizzle with warmed reserved apple juices.

CHAI (SPICED INDIAN TEA)

Steps:

• Place water, half and half, cinnamon, cardamom, ginger and cloves in tea pot or saucepot and let reach a low boil. Stir well and let boil 2 more minutes.
• While still boiling, add the tea bags and let it reach desired tea strength (and color).
• Add sugar as desired, and serve hot.