Summary

Ingredients

For the dough:

• 250 g butter or mararine, room temperature
• 4 egg (s)
• 100 g suar
• 40 g honey
• 2 pinches cinnamon
• 250 g flour
• 2 teaspoons baking soda
• 150 g block chocolate
• 150 ml tea (chai tea), strongly brewed and cooled

For the glaze:

• 250 g powdered suar
• 2 tablespoon tea (chai tea), heavily brewed
• 2 Table spoons milk

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Instructions

1. Separate the eggs and beat the egg whites until stiff. Mix the butter with the egg yolks, sugar, honey and cinnamon until frothy. Sieve the flour and baking powder, grate the block chocolate and add to the butter mixture. Pour in the cooled chai tea and stir everything into a smooth dough. Then fold in the egg whites. Place the mixture on a baking tray lined with baking paper and smooth it out. So that the mixture does not run apart on the sheet and you get a rectangular sheet of dough, simply fold the aluminum foil several times into a stable strip and place it on the baking sheet as a border for the dough. Bake in the preheated oven for approx. 20 minutes at 180 ° C. Let cool down on the baking sheet.
2. For the icing, sieve the powdered sugar and mix well with the chai tea and milk, spread on the dough and let dry well for 1-2 hours. Then cut into cuts of any size.
3. Tip:
4. The batter is also suitable for muffins. The only thing that changes is the baking time, which can be easily approached using the stick sample.