As promised in my last post, another rye recipe...I have actually made that marbled rye bread twice since posting it, it is so good!
I've been eating marbled rye bread sandwiches for lunch every day and I haven't had enough of it yet! I made something a little sweeter this time though - rye shortbread biscuits flavoured with masala chai. If you haven't heard of masala chai before, it literally translates as mixed spice tea, and it is exactly that - black tea brewed with a blend of spices.
The exact blend of spices used varies quite a lot so I went for a mixture of cardamom, cinnamon, ginger, nutmeg, cloves, allspice and star anise, you can adapt the mixture depending on what spices you have/like; it is also common to use black pepper so add a pinch of that if you fancy as well.
I also added some ground black tea leaves to my shortbread, this is entirely optional but seeing as chai means tea I figured there should be some in there!
The shortbread itself is very quick and simple to make, I used the basic 3-2-1 ratio (three parts flour, two parts butter, one part sugar), replacing some of the flour with rye; the texture is crisp, buttery and melt in the mouth, and the spices are perfectly balanced - warm and flavourful but not in your face.
It only takes a few minutes to make the dough, and the biscuits only take ten minutes or so to bake, but I do recommend freezing them before baking, this helps to stop them spreading and keeps them crisp, they only take about 15 minutes to freeze, although you can leave them in there until you are ready to bake if you want to make the dough in advance.
If you have been inspired to give masala chai a try, you should also check out these awesome Masala Chai Macarons by Patisserie Makes Perfect and if you want to try making your own masala chai tea here is a recipe.
For more biscuity goodness (to enjoy with your tea), these Nutella and Hazelnut Palmiers are super simple to make but look amazing; you can't beat a selection of home-made Classic British Biscuits; or for a slightly more indulgent treat, Salted Caramel and Wild Hazelnut Chocolate Shortbread - yum!
Masala Chai Spiced Rye Shortbread
Ingredients
- 100 g (¾ cup + 1 slightly rounded tbsp) plain flour
- 80 g (⅔ cup) rye flour
- 120 g (½ cup) vegan block butter cold and cubed
- 60 g (⅓ cup) caster sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground star anise
- the contents of 1 English breakfast tea bag
- demarera sugar for sprinkling
Instructions
- Combine the flours in a large bowl and add the butter, rub in until the mixture resembles breadcrumbs. Stir in the sugar, spices and tea then bring the dough together, kneading very lightly until the dough is smooth, don't overwork it. You can also use a food processor if you prefer.
- Line two baking sheets with greaseproof paper or silicone liners. Roll the dough out on a lightly floured surface or between a couple of sheets of clingfilm to roughly 5mm thick. Cut out your desired shapes, re-roll any trimmings and cut out more biscuits. If the dough becomes too soft, wrap it in clingfilm and pop it in the fridge to chill for a bit.
- Place your biscuits slightly spaced apart on the baking sheets, sprinkle with demarera sugar, then place the trays in the freezer for 15 minutes or so while you heat the oven to 180C/350F/gas mark 4.
- Bake the biscuits for 10-12 minutes until slightly golden, then transfer to a wire rack to cool.
I am sharing these with Fabulous Foodie Fridays, Fiesta Friday hosted by The Not So Creative Cook and Foodbod, Foodie Fridiy, Foodie Friends Friday, Friday Favourites and Friday Features.
Em S
I don't really have a hack, but I'm learning a lot from the comments 🙂
denshacam
Put a bit of essential oil in your toilet so every time you flush, a nice smell is released
Kim Styles
Need to cut your cake in half to create two cake layers? Wrap dental floss around the middle of the cake, and use it to saw side to side, making the two layers neater and more even.
Christine Lockley
My top tip:
weigh out all your ingredients, turn on your oven and run a sink full of hot water before you start baking/cooking, as you use your ingredients put all empty bowls, dishes, spons etc straight into sink and one your goodies are in the oven the washing up wont take as long (as everything will have soaked)
My other tip would be for stainless steel - a few drops of baby oil will make you stainless steel sparkle and shine as well as removing streaks and fingermarks
kayleigh dudley
a lovely recipe, i have taken a print, thank you
susan thornton
Keep the washing up down and always rinse so you don't need to dry x
Melissa Lee
I use sugar soap spray to clean all counter tops and the sink - works a treat
Victoria Prince
These look delicious 🙂
I can't think of any kitchen tips or hacks, sorry!
Andrea A
I don't have any handy kitchen hacks or tips but those biscuits look yummy.
Catherine Gregory
If like me you find pans that have poached eggs in annoying to clean when done the eggs instantly empty the water and put fresh hot water in with some washing up liquid and leave to soak
daph57
I put some lemon juice in water in a microwaveable jug to help clean the microwave, just put on for a couple of mins. Improves the smell after onions ect as well
LEE HARDY
Clean up as you go along.
CAROL PATTRICK
Tomato Ketchup makes copper & stainless steel pans sparkle
Joan
clean as you go
Emma
Bicarbonate and water clean away tea stains from cups really well
Anna (@walkthedust)
Yummy biscuits !! My top tip is for cleaning the microwave - just stick some lemon juice in a mug of water and zap for 1 minute, then all you need to do is wipe it clean as the steam loosens the dried in food, and the lemon makes it smell nice!
Theresa Thomas
Always rinse the plates before to planto wash them
Tamsin Dean
mine is just simply plan ahead as much as possible and clean up as you go, it lakes things easier
Caroline Buckley
Tidy as you go along and get the little ones to help too!
Julieanne Seaman
Clean as you so you can get that well earned sit-down while its cooking x