Chai shortbread
found in Snacks - Light Bites
Vegetarian |
Prep: 15 minutes
Cook: 15 minutes
Difficulty:
Moderate
Ingredients
- 140g flour (plain)
- 40g gluten free brown rice flour
- 140g low-fat spread, softened
- 50g caster sugar
- 1 tsp cardamom pods, seeds removed and crushed
- 3⁄4 tsp cinnamon
- 1⁄4 tsp cloves
- 1⁄2 tsp nutmeg
- 6 tsp icing sugar
Directions
1
Put the flours and low-fat spread in a small bowl. Rub the two together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and spices until combined.
2
Turn the mixture onto a lightly floured surface and gently knead until it comes together into a dough. Using a rolling pin, roll to 3-4mm thick. Stamp out 16 biscuits with a 9cm flower cutter (or similar shape), then, using a 3cm round cutter, stamp out a hole in the middle of each biscuit; you’ll need to reroll the trimmings.
3
Carefully transfer the biscuits to a large baking sheet lined with baking paper and chill for 30 minutes, until the biscuit dough is completely firm. Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6.
4
Transfer the baking sheet and cookie dough to the oven and bake for 15-18 minutes until the biscuits are golden, then transfer to a cooling rack to cool completely.
5
To make the icing, mix the sugar with the cinnamon, 1⁄2tbsp water and 1-2 drops of yellow food colouring (optional), until you have a smooth glaze. Drizzle the glaze over the biscuits; alternatively, dip the biscuit tops in the icing. Return the biscuits to the cooling rack to firm up before serving.