Recipes, re-invented from cooking shows
Easy Chai Frappelatteccino Biscuits
Prep. Time:
Baking Time:
Total Time:
20 minutes
12 minutes
1 hour 5 minutes (plus cooling)
Serves:
24 biscuits
Tom created this dish for Great British Bake Off ™ Season 7. Spiced chai and coffee biscuits built around a four-spice blend of cardamom, cinnamon, ginger and cloves, finished with a simple espresso-cocoa glaze. Tom's original earned a Paul Hollywood handshake for its balanced spicing, great crunch,...
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Ingredients
BISCUITS 2½ cups all-purpose flour ½ tsp baking powder ½ tsp salt 2 tsp finely ground espresso or coffee 1½ tsp ground cardamom 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¾ cup butter, softened ¾ cup granulated sugar 1 large egg 1 tsp vanilla extract 2 tbsp whole milk
COFFEE GLAZE 1½ cups powdered sugar, sifted 2–3 tbsp strong brewed espresso ½ tsp Dutch-process cocoa powder
Method
MAKE THE DOUGH 1. Whisk together flour, baking powder, salt, and all spices in a bowl. 2. In a separate large bowl, beat butter and sugar until pale and fluffy, 3–4 minutes. 3. Beat in the egg and vanilla, then mix in the dry ingredients and milk until a smooth dough forms.
CHILL 4. Divide dough in half, flatten into discs, wrap, and refrigerate for 30 minutes.
CUT AND BAKE 5. Preheat oven to 350°F and line two baking sheets with parchment. 6. Roll each dough disc to ¼-inch thickness on a lightly floured surface and cut into rounds or preferred shapes. 7. Re-roll scraps once. Space biscuits 1 inch apart on the sheets. 8. Bake 10–12 minutes until edges are just golden. 9. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
GLAZE 10. Whisk sifted powdered sugar, espresso, and cocoa together until smooth and pourable. 11. Drizzle or spoon over cooled biscuits and leave to set for 20 minutes before serving.
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Instructions
MAKE THE DOUGH
1. Whisk together flour, baking powder, salt, and all spices in a bowl.
2. In a separate large bowl, beat butter and sugar until pale and fluffy, 3–4 minutes.
3. Beat in the egg and vanilla, then mix in the dry ingredients and milk until a smooth dough forms.
CHILL
4. Divide dough in half, flatten into discs, wrap, and refrigerate for 30 minutes.
CUT AND BAKE
5. Preheat oven to 350°F and line two baking sheets with parchment.
6. Roll each dough disc to ¼-inch thickness on a lightly floured surface and cut into rounds or preferred shapes.
7. Re-roll scraps once. Space biscuits 1 inch apart on the sheets.
8. Bake 10–12 minutes until edges are just golden.
9. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
GLAZE
10. Whisk sifted powdered sugar, espresso, and cocoa together until smooth and pourable.
11. Drizzle or spoon over cooled biscuits and leave to set for 20 minutes before serving.
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Ingredients
BISCUITS
2½ cups all-purpose flour
½ tsp baking powder
½ tsp salt
2 tsp finely ground espresso or coffee
1½ tsp ground cardamom
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¾ cup butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp whole milk
COFFEE GLAZE
1½ cups powdered sugar, sifted
2–3 tbsp strong brewed espresso
½ tsp Dutch-process cocoa powder
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