Chaitee biscuits

Sheila Zhang
very easy
5 1
90 mins
90 mins


Servings: 45
  • 300 g + some flour
  • 100 g Sugar
  • 7-10 Tbsp Salt
  • 1 package (25 g) Chai latte milk powder
  • 1 Egg (Gr. M)
  • 200 g cold butter
  • 200 g Dark chocolate coating
  • 7-10 Tbsp colourful sugar pearls
  • 7-10 Tbsp Cling film
  • baking paper


  1. 1

    Prepare a shortcrust pastry from flour, sugar, 1 pinch of salt, chai latte powder, egg and butter: Using the dough hooks of the mixer, first knead into coarse crumbs. Then knead very quickly with your hands in the bowl or on the work surface to a smooth dough.

  2. 2

    Caution: If the dough is kneaded too long, the gluten (gluten protein in the flour) forms a skeleton. This is not desired in short pastry, as it makes the pastry tough. Wrap in foil and chill for approx. 45 minutes.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out dough on a little flour or between two layers of baking paper 2-3 mm thin. Cut into rectangles (approx. 5 x 7 cm each).

  4. 4

    Cut out mini holes for ribbons in the middle of each narrow side with a small punched spout. Fold both corners next to it inwards, press them on.

  5. 5

    Put cookies on the trays. Bake in a hot oven for about 12 minutes one after the other. Take them out and let them rest for about 5 minutes. Pull the paper from the tray and let it cool down.

  6. 6

    Chop the couverture and melt in a hot water bath. Dip the tea biscuits with the narrow side without a hole one third into the couverture. Sprinkle with sugar pearls and allow to dry. Decorate as you like with ribbon and small pendants.

Nutrition Facts

80 kcal
8 g
5 g
1 g