Christmas Chai Snow Crescents (Eggless & Gluten-Free)

This year we made most of our Christmas cookies gluten-free. We love them because they're light and crispy, and they've been a hit amongst all our guests so far.

This season we doubled the batch, stored the dough in the freezer and baked these cookies as we needed them so they're always fresh and crispy on the day of serving them.

If you haven't done your holiday baking as of yet, try making these Christmas Chai Snow Crescents which are easy, delicious and festive to cheer up any Christmas dessert table!

XmasChaiCrescents.jpg

CHRISTMAS CHAI SNOW CRESCENTS (EGGLESS & GLUTEN-FREE)

Method of Preparation:
1) Line a baking sheet with parchment paper. Preheat oven to 325F.

2) In a large bowl, cream butter with sifted icing sugar. Add ARVINDA'S CHRISTMAS CHAI MASALA (or ARVINDA'S CHAI MASALA) and almond extract and mix. Sift in flour and mix. Fold in ground almonds.

3) Take a small ball of mixture and roll between palms of the hand to form a cresent. Continue with remaining mixture.

4) Bake for 15 minutes in the oven or until slightly golden brown. Cool on wire rack. To garnish cresents, dip into icing sugar to create a festive snow finish.

Ingredients:
½ CUP butter
½ CUP icing sugar + extra for ‘snow’ finishing
1 TSP. ARVINDA'S CHRISTMAS CHAI MASALA (or ARVINDA'S CHAI MASALA)
1 TSP. almond extract
1 CUP gluten-free flour mix
½ CUP blanched almonds, finely ground

Citrus Chai Spiced Sugar Cookies

Of all my holiday baking recipes I make annually, this recipe is my favourite. The citrus notes pair amazing with Arvinda’s Chai Masala–which is a warming holiday spice blend.

I love biting into one of these cookies crackling the citrus chai icing which makes these cookies softer. You can choose any cookie cutter for these, but I always make them as stars and finish them with silver candies, making them a pretty addition to any cookie plate. Enjoy, I hope you will try them!

DSC_0074.JPG

CITRUS CHAI SPICED SUGAR COOKIES

Method of Preparation: 

1) Line two or three baking sheets with parchment paper. Preheat oven to 375F

2) In a large bowl, cream butter and sugar. Add egg and mix. Stir in ARVINDA'S CHAI MASALA, vanilla, baking powder, orange zest and lemon zest. Stir in flour. Chill dough for 15-20 minutes in refrigerator.

3) Roll out dough 1/8’’ thick. Using assorted cookie cutters, cut out dough into cookies. Bake for 6-9 minutes or until slightly golden brown on edges. Cool on wire rack.

4) Icing: In a small bowl, sift icing sugar and stir in orange juice. Mix in orange zest and ARVINDA'S CHAI MASALA. Glaze cooled cookies with icing. Decorate with sprinkles or festive candies.

Ingredients:
1 CUP butter
1 1/4 CUPS sugar
1 large egg
1 TBSP. ARVINDA'S CHAI MASALA
1 TSP. vanilla
1 TSP. baking powder
zest of a lemon
zest of an orange
3 CUPS flour

Citrus Chai Icing:
1 CUP icing sugar
1 TBSP. orange juice
1 TSP. orange zest
1/4 TSP. ARVINDA'S CHAI MASALA

Chai Spice Indian Shortbread: Nan Katai

A typical cookie or sweet we make during Diwali, the Festival of Lights is Nan Katai (or Khatai), a Indian-style shortbread with saffron and cardamom. 

I often make this during Christmas too and add them to my cookie plates, offering a slight Indian touch to the holidays! Try with Arvinda's Christmas Chai Masala.

NanKatai.jpg

NAN KATAI ~ INDIAN-STYLE SHORTBREAD COOKIES

Method of Preparation:

1) Preheat oven to 350F. In a small bowl soak saffron in milk. Set aside.

2) In a bowl add butter and sift in icing sugar. Mix in ARVINDA'S CHAI MASALA and baking soda. Sift in flour. Mix in semolina. Mix in milk with saffron.

Shape batter into balls and slightly flatten into a discs. Bake for 12-14 minutes or until bottoms are golden in colour.

Makes 14 large or 20 small cookies.

Ingredients:
1/2 CUP ghee or butter, softened
1/2 CUP icing sugar
1 TSP. ARVINDA'S CHAI MASALA
1/4 TSP. baking soda
1 CUP flour
1/4 CUP semolina
2 TBSP. milk
6-8 saffron strands
1 TBSP. almonds, whole of slivered, for garnish