Name: Chai latte biscotti
Cook time: 90 min
Total time: 90 min
Ingredients: 1 english breakfast tea bag; 1 cup (150g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 teaspoon ground ginger; 1/2 teaspoon each ground cardamom, cinnamon and cloves; 1/2 cup (110g) firmly packed dark brown sugar; 1 egg; 1 tablespoon honey; 1/2 cup (70g) roasted unsalted shelled pistachios

Chai latte biscotti

Hipster meets old-school Italian in this chai latte biscotti, and the results are in. They're delicious! Whip them up for an afternoon tea gathering with friends, or wrap them for a thoughtful gift.

Makes 36 Item

Cook

1H 30M

Ingredients

1 english breakfast tea bag

1 cup (150g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 teaspoon ground ginger

1/2 teaspoon each ground cardamom, cinnamon and cloves

1/2 cup (110g) firmly packed dark brown sugar

1 egg

1 tablespoon honey

1/2 cup (70g) roasted unsalted shelled pistachios

Method

1.Preheat oven to 180°C (160°C fan forced). Grease oven tray.

2.Empty contents of tea bag into processor, process tea with flours and spices until fine.

3.Whisk sugar, egg and honey in a medium bowl until combined, stir in flour mixture and nuts. Knead dough on a floured surface until smooth. Shape dough into a 25cm (10-inch) log; place on tray. Bake about 30 minutes. Cool on tray completely.

4.Reduce oven temperature to 150°C (130°C fan forced).

5.Using a serrated knife, cut log diagonally into 5mm (¼-inch) slices. Place slices, in a single layer, on ungreased oven trays. Bake about 30 minutes, turning halfway through baking time, or until biscotti are dry and crisp. Cool on wire racks.

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