Chai shortbread

3
3
3
SmartPoints value per serving
Total Time
1hr
Prep
15 min
Cook
15 min
Serves
16
Difficulty
Easy

Ingredients

Plain White Flour

140 g, Plus extra for dusting

Doves Farm Brown Rice Flour

40 g

Low Fat Spread

140 g, Softened

Caster Sugar

50 g

Cardamom Pods

1 teaspoons, 6 pods. Seeds removed and crushed.

Ground Cinnamon

¾ teaspoons, level

Cloves, Whole or Ground

¼ teaspoons, level, (Ground)

Ground Nutmeg

½ teaspoons, level

Icing Sugar

6 teaspoons, level

Instructions

  1. Put the flours and low-fat spread in a small bowl. Rub the two together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and spices until combined.
  2. Turn the mixture onto a lightly floured surface and gently knead until it comes together into a dough. Using a rolling pin, roll to 3-4mm thick. Stamp out 16 biscuits with a 9cm flower cutter (or similar shape), then, using a 3cm round cutter, stamp out a hole in the middle of each biscuit; you’ll need to reroll the trimmings.
  3. Carefully transfer the biscuits to a large baking sheet lined with baking paper and chill for 30 minutes, until the biscuit dough is completely firm. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  4. Transfer the baking sheet and cookie dough to the oven and bake for 15-18 minutes until the biscuits are golden, then transfer to a cooling rack to cool completely.
  5. To make the icing, mix the sugar with the cinnamon, ½ tbsp water and 1-2 drops of yellow food colouring (optional), until you have a smooth glaze. Drizzle the glaze over the biscuits; alternatively, dip the biscuit tops in the icing. Return the biscuits to the cooling rack to firm up before serving.

Start eating better than ever!