Best Chai Tea Mini Biscuits Recipes

CHAI TEA COOKIES

Chai Tea Cookies image

If you love chai tea, these cookies are for you! The word 'chai' or 'masala chai' is a catch-all for a spiced black tea drunk in great quantities throughout Southwest Asia and parts of Africa. Any bagged spiced black tea would be lovely in this recipe - cut them open and use the mix inside. Store cooled cookies in an airtight container.

Provided by kelly

Categories Desserts Cookies Spice Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
¼ cup white sugar
¼ cup powdered sugar
1 tablespoon chai tea mix
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ cup unsalted butter
½ teaspoon vanilla extract

Steps:

Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.5 g, Sodium 26.9 mg, Sugar 3.7 g

CHAI TEA MINI BISCUITS

Chai Tea Mini Biscuits image

I really enjoy chai tea and these biscuits sound perfect to have with afternoon tea. From Southern Living May 2009 "Healthy Foods' Section. (Recipe by Jamie Kulovitz, Brooklyn, New York). These biscuits can also be made ahead and frozen.

Provided by kitty.rock

Categories Dessert

Time 30m

Yield 24 biscuits, 24 serving(s)

Number Of Ingredients 7

Ingredients

1 cup 2% low-fat milk
3 regular-size chai tea teabags
3 tablespoons granulated sugar (you could substitute Splenda)
1/4 teaspoon ground cinnamon
2 cups self-rising flour
1/4 cup chilled butter, cut into small pieces
1/2 cup powdered sugar (frosting)

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.