Summary

Ingredients

• 4 bags tea, (Chai Tea Classic)
• 50 g raw cane suar
• 200 g mararine, (Alsan S or Alsan S bio)
• 300 g spelled flour, type 630
• 1 pinch (s) sea salt
• 100 g raw cane suar for rollin

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Instructions

1. Grind the contents of the tea bags in a mortar until they are noticeably finer. Then sift through a sieve to sift out the larger pieces of spice.
2. Mix the margarine with the raw cane sugar until frothy. Add the sea salt and the sifted chai tea and mix everything well again. Finally add the flour and knead everything into a smooth dough. Wrap the dough in cling film and put it in a cool place for about 1 hour.
3. Preheat the oven to 170 ° C lower and upper heat.
4. Shape the dough into approx. Cherry-sized balls and roll them in the raw cane sugar. Since the dough is relatively soft, it makes sense to clean your hands in between.
5. Place the biscuits on a baking sheet lined with baking paper with a little space between them, as the biscuits come apart slightly when baking. Bake the biscuits at 170 ° C (middle rack) for about 10 minutes until they are light brown in color.
6. After cooling, it is best to store in a tightly sealable can.