Chai Tea Biscuits

These were baked as part of an experiment as I have defected to Chai lattes to cut down on my coffee intake! As you can imagine they taste “different” but they are very moreish! Alexandar (my little baker assistant) can’t get enough of them, but that’s alright: low in fat and sugar, what more can you ask for!

T biscuits


  • 60g light brown sugar
  • 2 tbsp dry chai tea, about 4 tea bags: here you can experiment, I have used my spicy ones, cardamom, vanilla…. mixed up too!
  • ¼ tsp salt
  • 125g wholemeal flour
  • 1 tsp rose water, if you don’t like the taste, use vanilla extract
  • 115g diced chilled butter


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and line 2 baking trays: this makes about 30 biscuits
  • Process the sugar, tea and salt together until the tea has been ground to a fine powder
  • Add the flour, rose water or vanilla and butter and keep processing until the mixture begins to hold together
  • Add a little cold water (you shouldn’t need more than 2 or 3 tbsp) until the dough just comes together
  • Turn it out onto a floured surface (I used plain flour) and shape into a log
  • Wrap into clingfilm and refrigerate for 15mn
  • Roll out to a thickness of 3mm (1/8″) and cut out rounds using your favourite biscuit cutter
  • Transfer onto your trays, I sprinkled mine with coloured granulated sugar, I think the lilac works best
  • Bake them in the oven for 18 to 20mn until they begin to colour
  • Transfer the biscuits to a wire rack to cool completely and get dunking!

T biscuits2

All about Vanilla

By now, you might have noticed a recurrent spice in my baking: Vanilla, I just love it! I use it in 2 forms:

  •  Pure Ground Vanilla: not to be confused with Vanilla powder (which has added sugar, etc) it is made by grinding pure vanilla pods.

ground vanilla                                                                                                                                       It can be used in combination or as a substitute to vanilla extract. Great for all your baking, it is best when used or folded into cream or butter. Can also be used to flavour your ice cream! Beware, it will not dissolve as it isn’t water soluble.

This is mine: 018


  • Vanilla Extract: for a much fuller and richer flavour rather than plain essence… I actually make my own, after reading the how to in one my baking books, that one from the USA…

023   I had to position the bottle in direct sunlight so you could see the pods inside but the bottle has to be quite opaque for better results: drop 2 or 3 really good vanilla pods in you bottle and fill it up with a clear alcohol. In the UK, I used vodka but after a recent accident I had to start from scratch and in France I bought a fruit alcohol. I added a tablespoon of ground vanilla (not in my “recipe”). You must leave it in the dark for a minimum of 4 to 6 weeks ( I know, such a long time!!!) but shake it from time to time…. After that, I top it up whenever I use it and always store away from sunlight….