Chewy chai spiced bikkies
Taking inspiration from the flavours of a chai latte, these chewy biscuits are perfect with a cuppa or dunked into milk for morning tea.
- 250g (2 1/4 cups) plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground cloves
- pinch black pepper
- 340g (1 1/2 cups) caster sugar (plus 1/3 cup extra for rolling)
- 60g cream cheese, cubed
- 75g butter, melted, still warm
- 75ml (1/3 cup) vegetable oil
- 1 large egg
- 1 tablespoon milk
- 1 tsp vanilla extract
Preheat your oven to 180°C. Line a baking tray with baking paper.
Whisk together the flour, baking powder, bicarb soda, salt and spices in a medium bowl and set aside.
Place the sugar and cream cheese in a large bowl. Set aside the extra 1/3 cup sugar in separate a shallow plate. Pour the warm butter over the sugar and cream cheese and whisk together until combined. Whisk in the oil next, the egg, then add the milk and vanilla. Finally, using a rubber spatula, gently fold in the flour and spices with the wet mixture until well combined into a paste.
Using your hands, take walnut sized pieces of dough and roll into balls. The dough is rather soft so work quickly and gently. Roll each ball in the reserved sugar then place onto the baking paper lined baking sheet. You’ll probably be able to fit 12 biscuits per tray. Using a flat bottomed glass, gently flatten each ball until it forms a 1cm thick biscuit shape.
Bake for around 11-13 minutes until golden around the edges. Leave to cool for 5 minutes on the tray, then transfer to a cake rack to cool completely.
The biscuits are crisp on the outside, chewy in the centre and redolent with chai spice.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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