- 65g unsalted butter, softened
- 60g Grounded Pleasures Panela Sugar
- 200g The Healthy Baker Plain Flour
- 1/2 tsp bicarb soda
- 2 tbsp Grounded Pleasures Chai, plus extra
- 60ml treacle
- 1tbsp milk
Preheat oven to 170 degrees. Line 2 large baking trays with baking paper.
In a medium bowl add the flour and sift in the bicarb soda, whisk to combine then set aside.
Using a stand mixer with the paddle attachment, beat the butter and panela sugar until it is pale and creamy.
Add the flour and the chai and mix.
Add the treacle and milk, then mix on low speed until the mixture comes together.
Turn onto a lightly floured surface and bring it together. Press dough into a rectangle shape, cover with plastic wrap and place in the fridge for 30 minutes.
Dust your work surfaces with more flour, then roll out the dough out to around 2mm thickness. Cut out stars using a 4.5-5cm small star shaped biscuit cutter.
Place cut biscuits on to the prepared trays, the biscuits won't spread a lot so they don't need lots of space in between each.
Re-roll the scraps of dough and cut out more stars until you have used up all the dough.
Sprinkle over some more chai, then back for about 8 minutes. Rotate the trays in the oven at about half way to ensure the biscuits cook evenly. Once cooked, the edges of the biscuits will be lightly golden.
Once cooked allow to cool on the trays, and store in an airtight container once cooled.
Makes 50 small star biscuits.