Give these chai crescent cookies a chocolate flavour by replacing 2 tablespoons of flour with 2 tablespoons of cocoa powder
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Serves | Makes 30 cookies |
| Cuisine | African |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 95 |
| Fat | 5.2g |
| Saturates | 2.8g |
| Protein | 1.1g |
| Carbs | 11.5g |
| Sugars | 6.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven 160°C, gas mark 3. Line two baking trays with parchment paper.
Combine the cardamom, allspice, nutmeg, cinnamon, cloves and ginger.
In a medium bowl, sieve the almond flour, all-purpose flour, 2½ teaspoons of chai spice, 70g of icing sugar and caster sugar together. Cube the chilled butter. Add the cubed butter to the flour and rub in using your fingertips to make fine breadcrumbs. Separate the egg whites from the yolks. Add in the egg yolks and vanilla extract. Form a dough using a k-beater or your hands.
Place on a lightly floured surface and knead until smooth. Divide into 4 equal sizes and wrap in cling film and refrigerate for 15 minutes.
Roll one portion of the dough into a 2cm-thick log and divide the log into 2cm-long pieces. Using your hands, roll each piece to approx. 5cm long then curve slightly to make a crescent shape. Transfer to the baking trays.
Bake for approx. 20 minutes or until lightly golden. Remove from the oven and set aside to cool completely.
Combine ½ teaspoon of chai spice and 25g of icing sugar. Roll the cooled biscuits in the mixture and store in an airtight container for up to 1 week.
