المكونات
- Warburtons Gluten Free Tiger Bloomer or Sliced Tiger White 8 slices
- Spinneysfood Salted Butter 120g, softened
- Spinneysfood Acacia Honey 90g
- Spinneysfood Light Muscovado Sugar 75g
- Spinneysfood Fine Cinnamon 1 tsp
- Ground cardamom ½ tsp
- Spinneysfood Fine Ginger ¼ tsp
- Ground cloves A pinch
- Spinneysfood Natural Sea Salt Flakes A pinch
- Spinneysfood Madagascan Vanilla Beans 500ml
- Spinneysfood Organic Natural Honey 4 tbsp, for drizzling
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
وربرتنز رغيف تايغر بلومر خالٍ من الغلوتين أو رغيف تايغر أبيض مقطّع إلى شرائح
Other 10 Mins Prep · 15 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
- Trim off the crusts of the bread for straight edges, if desired.
- In a small bowl, mix the softened butter, honey, brown sugar, cinnamon, cardamom, ginger, cloves and a pinch of salt until smooth. Using a palette knife or the back of a spoon, spread the chai-spiced honey butter generously over every side of each slice.
- Arrange four of the slices on the lined baking tray and top them with another slice to form a stack. Bake for 8 minutes, then carefully flip each stack using tongs and bake for a further 8 minutes until golden and caramelised. Remove from the oven and cool on a wire rack for 10-15 minutes.
- Top each toast with a scoop of ice cream and drizzle with extra honey.