I love the Healthy Chef chai latte, and who does not love biscuits? I combined the chai latte powder to make these delicious vanilla biscuits. Light, fluffy and not too sweet. I also made a gluten-free version for Teresa Cutter (aka the Healthy Chef) which she and her team loved – see the ingredient list for GF substitutes.”the(anonymous)chef
Double Chocolate Salted Caramel Cupcakes
125g butter, cubed, at room temperature
80g (1/3 cup) caster sugar
2 teaspoon vanilla essence
115g (3/4 cup) self-raising flour
100g (2/3 cup) plain flour
2 heaped tablespoons of Healthy Chef Chai Latte powder
1 teaspoon of cinnamon
1 teaspoon of baking powder
3 tablespoons Bonsoy
To make the recipe Gluten Free I substituted the plain flour with a combination of 115g (3/4 cup) chickpea flour and 100g (2/3 cup) tapioca flour; the vanilla essence for 2 teaspoons of vanilla paste; and added 1 tablespoon of maple syrup to compensate for the differing texture of the flours.
Preheat oven to 160°C/320°F.
Line two Bakemaster baking trays with non-stick baking paper. Use an Cuisinart hand electric beater to beat the butter, sugar and vanilla essence in a medium mason cash bowl, scraping down the side of the bowl when necessary, until just combined.
Sift the self-raising, plain flours, baking powder, cinnamon and Healthy Chef Chai Latte powder together into a Mason Cash bowl. Add half the sifted flours to the butter mixture and use a wooden spoon to mix until combined. Add two tablespoons of milk and mix well
Add the remaining sifted flours and, when the mixture becomes difficult to mix with the wooden spoon, use your hand. Mix with your hand until the mixture forms a soft dough that leaves the side of the bowl and doesn’t stick to your hand.
If the mixture is a little dry, add an extra 1 tablespoon of bonsoy. There should be no dry bits of dough in the bottom of the bowl.
Roll tablespoonfuls of the dough into balls and then place the balls about 4cm apart on the lined trays.
Use a floured fork to flatten the biscuits slightly. Dip the fork in a little flour every second or third ball. Alternatively you can also flatten the balls with a lightly floured hand or the base of a glass. Any decorative edge can be used to press a pattern into the top of them.
Place the trays in the fridge for 20 minutes to chill.
Bake the biscuits, swapping the trays halfway through. Cook for 18-20 minutes or until the biscuits rise, are slightly cracked on top and are light golden underneath. Remove the biscuits from the oven and set aside to cool for about 3 minutes before using a spatula to transfer to a Bakemaster wire rack to cool completely.