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Ingredients

250g butter, at room temperature
1 1/4 cups icing sugar
1 tablespoon chai tea (see notes)
2 cups plain flour
1/2 cup rice flour
1/3 cup cornflour
2 tablespoons milk
100g 70% cocoa dark chocolate, melted

Method

Step 1 Using an electric mixer, beat butter, icing sugar and chai tea until pale and creamy. Add flour and milk and beat until dough comes together.
Step 2 Halve dough and roll each batch into a 25cm circle. Wrap in plastic wrap and chill for 20 minutes.
Step 3 Preheat oven to 160°C or 140°C fan-force. Line 3 large trays with baking paper.
Step 4 Working with 1 batch at a time, roll out dough until 3mm thick. Using a 5.5cm cutter, cut out about 23 rounds, re-rolling scraps as you go. Place on prepared trays, 3 cm apart. Repeat with second batch. Bake for 25 minutes. Cool on trays. Drizzle with chocolate. Stand for 1 hour or until set (chill if your kitchen is hot).

Chocolate chai biscuits

How to make Chocolate chai biscuits

Ingredients

Method