Chai biscuits with maple syrup glaze

Vegan desserts Christmas
Total: 1 hr 35 min. | Active: 20 min.
vegan, lactose-free

Delicate and spicy with warm chai flavours, these biscuits are soft, aromatic and perfectly balanced with a sweet drizzle of maple butter glaze. Ideal for cosy afternoons or festive gatherings.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 12 pieces

Linseed mixture
8 g linseed
45 g water
Dough
115 g vegan butter substitute, soft
130 g cane sugar
140 g white flour
½ tsp ginger powder
½ tsp cinnamon
¼ tsp ground cardamom
1 tsp bourbon vanilla powder
¼ tsp baking powder
¼ tsp salt
Glaze
60 g vegan butter substitute, melted
100 g icing sugar (see note)
20 g maple syrup
1 pinch salt
12  star anise, as desired

How it's done

Linseed mixture

Blitz the linseed in a food processor, place in a small bowl with the water, mix, leave to absorb for approx. 5 mins.

Dough

Using the whisk on a mixer, beat the butter substitute and sugar in a bowl until light and creamy. Stir in the linseed mixture. Combine the flour with all the other ingredients up to and including the salt, add, mix to form a dough. Do not knead. Wrap the dough in cling film, chill for approx. 1 hr.

To shape

Shape the dough into approx. 12 balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.

Glaze

Whisk the butter substitute, icing sugar, maple syrup and salt in a bowl. If the mixture is too thick, mix in a few drops of water. Spread the glaze on top of the biscuits, decorate as desired, allow the glaze to dry.

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