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.
chefjulianna
Yum! I have never baked with rye flour before, but these cookies look awesome, next to my very favourite beverage, chai! Awesome photos! 😀
Kaila
I loved your marbled rye bread! I'm not surprised you made it again. I bet those were some great sandwiches! This looks like another wonderful recipe too. Happy FF, and have a wonderful weekend!
EJ Dunn
Cover trays with foil before you cook anything on them. When you're done you just need to bin the foil - no discolouration or washing up!
Ginger
They look delicious - I love the idea of using chai spices in your baking, especially with rye. Thanks for sharing and have a lovely weekend!
Ana N.
I like to keep you things tidy as I go along
Ruth Harwood
Use foil to line your trays so they don't get caked x
Laura
Use a paste of bicarbonate of soda to get rid of stains on crockery
Lorraine Tinsley
I always use foil for cooking, it saves trying to soak and clean baking trays. My mum has even covered her cooker top in foil to save cleaning
carolinescookingblog
These look delicious, I love masala chai and can imagine the flavors are great in shortbread.
2013dogs
I use a toothbrush to get into awkward areas and lemon juice for a fresh smell
Hekna
A cup of bicarbonate of soda and a cup of distilled vinegar in the washing machine drum, on a hot cycle, will help to cleanse your machine.
kelandab22
I recycle old (clean) socks and use them for dusting
kelandab22
I recycle old (clean) socks & use them for dusting
Isabelle Smith
get someone else to clean the kitchen x
claire griffiths
m tip is clean up as you go along that way it easier and does not build up
Stephanie Whitehouse
Lemon juice helps clear turmeric stains
Maxine G
Every so often put a dishwasher tablet through your washing machine on a hot cycle to clean it thoroughly!
Honest Mum
Please come move in. You are such an accomplished chef and baker! These look delightful and loving all the rye, so good for you! Thanks for linking up to #tastytuesdays
Vikki Louise Sanderson
These look & sound soo good! Also, I LOVE the blog name 😀
As for kitchen hacks - I use Flash with Febreeze (diluted in hot water) to clean the insides of the cupboards - keeps them smelling lovely and fresh for ages!
Malinda (@MBPaperPackages)
These flavours look delicious! Dropping by from #FFF