Oh Masala chai, where would I be without thee?
It’s safe to say I can’t make it through the week without a couple (okay, maybe more) of sweet spiced tea so it would be daft not to take advantage and use it in some of my bakes. Personally, I don’t think you can get better than the aromatic cardamom, and the heat of ginger mixed in with all those plump raisins and crunchy oats. These make a great breakfast treat, crumbled up warm with a spoonful of Greek yogurt or simply by the bar when you’re on the go.
PREP TIME: 15 MINUTES| COOK TIME: 25 MINUTES| YIELDS: 12 BARS
- 1/2 cup unsalted butter
- heaping 1/2 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup spelt flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- spices from 1 Masala chai teabag
- 1/4 teaspoon salt
- 1 1/2 cup roll oats
- 1/2 cup raisins
1. Preheat your oven to 180C and grease and line a baking tray with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, egg, and vanilla extract until smooth.
3. Sift together spelt flour, salt, and the baking soda and then sift this over the wet ingredients. Add the spices and gently stir to combine. Then, add the oats and raisins and stir with a wooden spoon so they are evenly distributed.
4. Chill the dough for 10 minutes either in the refrigerator or in a cool place.
5. Scrape the mixture into your prepared baking tin and flatten with the back of a spoon until it is smooth.
6. Pop it in the oven for 25-28 minutes to bake.
7. Remove from the oven and leave to cool in the tin for 10 minutes. Cut out 12 squares with a sharp knife and leave to sit in a cool place if the bars still feel too soft to lift out of the pan. Once they have hardened, set out onto a wired rack until they have cooled completely and serve!