Mocha chai biscuit recipe! Sounds like a good plan for an afternoon snack, or for breakfast or... for any time of the day! @drabeatiful He prepared them with tahini, but if you don't like the strong taste of sesame, you can opt for white tahini or an unroasted white almond or cashew cream and replace the ground sesame with almond flour.
Ready to get into the kitchen? Discover the step-by-step!
Ingredients
- 115 g tahini
- 70 g butter at room temperature
- 60 g erythritol
- 100 g ground sesame seeds
- 10 g vegan vanilla protein (or add more sesame flour and vanilla essence)
- 1 tablespoon of the cocoa chai from AlterNativa3
- 1 teaspoon of the chai coffee from AlterNativa3 sun drying
- 1 egg
- ¼ teaspoon psyllium
- A pinch of salt
- ½ teaspoon Royal baking powder
- ⅛ teaspoon baking soda, aluminium-free
Step by step
- Beat the tahini and butter until smooth.
- Continue beating at low speed and add the erythritol and the egg.
- Then add the sieved dry ingredients and continue beating until you get a homogeneous dough.
- Now roll the biscuits into slightly flattened balls, coat them with the vanilla protein and put them in the fridge for at least two hours.
- Finally, bake at 170 g for about 15 minutes and allow to cool completely before handling. Please note that they continue to harden outside the oven.
Now you have your recipe for moka chai biscuits. Easy, don't you think? enjoy!
