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.
lyndsey
wear swimming goggles when peeling onions so your eyes dont sting
Sophie beer
Love this comp
Eileen Tingle
Soak pans the moment you've finished using them and they'll just wipe clean
steph lovatt
White vinegar cuts through grease easily
Katie Walker
When baking a cake in a tin put greaseproof paper under the tin and secure with tape. This gives you more to hold onto when trying to release it from the tin
Jill fairbank
Definitely tidy up as you go so you can enjoy the meal
Nora Saab
use a silicon pad to open difficult jars
Emma Matthews
Keep the area clean and tidy as you work
Jenny Barker
always say to yourself don't put it down put it away
Donna W
Washing powder is great for cleaning oven shelves. It brings them up a treat with very little work and is not quite as harsh as over cleaner.
Barbara Handley
To keep celery fresh for a long time, wrap it in aluminium foil and place in the refrigerator.
Rebecca Powell
Using an old toothbrush to clean all those nooks and crannys
Terrie-Ann Wright
clean as you go 🙂 always helps in the end!
Suzie W
Put things away as you go along!
ELISHA
Cut a lemon in half put that in the fridge draws in all pungent odors the other half, put it in a bowl of water microwave safe, put it in the microwave for 5-7 mins this gives the kitchen a nice smell also loosens the muck that has splattered on the microwave inner ceiling,easier for you to clean.
sarah mills
white vinegar is a brill tool
Kay Panayi
They looks fantastic
Amy Rowlands
Keep organinsed, wash as you're cooking. less dishes at the end meaning more time to relax 🙂
Dianne Hanson
To clean the microwave, put half a lemon in a bowl of water and microwave for 5 minutes. The steam cuts through all the grease and the lemon makes the kitchen smell lovely!
Joe Mitchell
Vinegar around the taps and hobs leave them shiney and lovely