I have had in my mind the idea of making a chai spiced cookie because I love chai spiced tea. Then I thought about it and tea of any sort, to me, must be served with biscuits.
It sort of signifies the end of a school day and gives me five minutes to get my act together before the tea time mayhem descends.
A happy discovery from making this has been to eat the biscuits straight from the freezer. I put them in there as the recipe made far too many to eat in one go. They were a chewy biscuit (I am not fond of chewy biscuits) but eating them straight from the freezer gives them a cool crunch I love…..such revelation!
If you are not a fan of the floral Earl Grey, you could replace it with any other tea. Chai tea bags or tea leaves would be good. It would need to be a tea with some sort of flavour other than PG tips. Or you could just add some warm spices alongside your regular tea to give it depth of flavour.
This is also my entry into Linzi at Lancashire Food’s Fabulous Summer Ices. There is a prize for the winner too, a lovely Emma Bridgewater cooler bag!
Tea and Biscuits Ice Cream
Ingredients for the ice cream :- Adapted from a recipe by Shelina Permalloo in this month’s “Observer Food Monthly” for Chai Ice Cream
Makes enough to fill 12 ice cream sandwiches
200ml double cream
150ml condensed milk
2 teabags worth of Earl Grey tea (the leaves not the whole tea bag)
50g soft brown sugar
1tbsp liquid glucose
Warm the cream, sugar, condensed milk and tea (out of the tea bags) in a pan for 10 minutes over a medium heat.
Add in the liquid glucose and stir well.
Strain the mixture through a sieve and let it cool completely.
Freeze using an ice cream maker or pour into a tub to freeze.
Ingredients for the biscuits :- Adapted from MY BAKING ADDICTION and the CHAI SPICED SUGAR COOKIES. Makes 36 approx.
13oz plain flour
1tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt (Maldon is good for flavour & crunch)
1 teabags worth of Earl Grey tea leaves taken out of the tea bag
1 large egg
10oz soft brown sugar
Pre-het the oven to 170 degrees.
Sift the flour into a bowl with the bicarb and baking powder then add in the salt and the tea.
In a food processor whip the butter with the sugar for a two minutes.
Add in the egg.
Slowly incorporate the flour mixture and stir well to combine.
Using a soup/tablespoon take spoons of the mixture and place onto a lined baking tray.
Pat down the cookies with your hands and shape into a rough circle for a well shaped circular biscuit.
For a more rustic look, just leave the biscuits once they have been placed on the tray and do not shape with your hands.
Bake in the oven for 10 minutes.
Leave the biscuits to cool and then place in the freezer in freezer bags for future use.
To assemble the ice cream sandwiches :-
Take 2 frozen biscuits and place a dollop of ice cream in the centre.
Re-freeze the ice cream sandwiches for at least half an hour before eating.
You could make up loads of sandwiches and wrap them individually in cling film for a ready made dessert.