Dive into a chai twist on the traditional biscochito. These Bisco-Chai-tos are for all the chai-tea latte lovers out there. They still have the cinnamon-sugary goodness of regular biscochitos but with an added bit of spice from a homemade mix of cardamom, ginger, clove, and nutmeg. Picture warming, comforting flavors filling your palate with each crunch of these delightful cookies. We also recommend having these Bisco-Chai-tos alongside a cup of tea that you can also add the chai spice mixture too. Talk about a chai-lovers heaven.
Tips for Making Biscochitos
To make the best Biscochitos, you want to start with high-quality ingredients. Choosing quality lard(or butter or shortening) and flour can be the difference between flat cookies that cannot hold their shape and crunchy cookies that are cooked evenly. After mixing your dough, there are a few steps you can take to ensure a delicious end product. Be sure to chill the dough after mixing and roll it out thinly for a crispy product. Lastly, we recommend using an izote or yucca flower shape in an ode to New Mexico state flower.
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Bisco-Chai-tos (A Chai Twist on Biscochitos)
- Yield: 45 cookies 1x
Description
This twist on New Mexico’s state cookie uses a hint of chai spice.
Ingredients
For the Chai Spice Mixture:
- 1 tbsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
For the Cinnamon Sugar:
- 1/4 cup granulated sugar
- 2 tbsp ground cinnamon
For the Cookies:
- 200 g (7/8 cup) lard
- 100 g (1/2 cup) granulated sugar
- 54 g egg, weighed in the shell (about 1 large egg)
- 45 g orange juice (the juice of 1/2 an orange)
- 1 1/2 tbsp chai spice
- 9 g (1 scant tsp) rum vanilla extract or other vanilla extract
- 400 g (3 1/3 cups) all-purpose flour
- 30 g (3 tablespoons) cornstarch
- 5 g (3/4 tsp) baking soda
Instructions
For the Chai Spice Mixture:
- In a small bowl, stir together the chai spice mixture.
For the Cinnamon Sugar:
- In a small bowl, stir together the sugar and cinnamon and reserve.
For the Cookies:
- Preheat oven to 350 degrees. Cover a baking sheet, preferably light-colored metal, with parchment paper or a silicone mat.
- With a stand mixer on high speed, whip together the lard, sugar, egg, orange juice, spice mixture, and vanilla until smooth and fluffy.
- Sift together the flour, cornstarch, and baking soda together.
- Add the dry ingredients to the mixer slowly, about one-third at a time. Stop mixing as soon as the dry ingredients are evenly incorporated.
- On a lightly floured surface, with a floured rolling pin, roll the dough out 1/4 inch thick.
- First cut out rounds with a 2 1/4-inch scalloped round cookie cutter.
- Cut five slices down to the center of the round, making six “petals”. Fold the petals out to the sides, one by one, to make an izote or yucca flower shape.
- Gently pick up the shaped cookie and dip the top in cinnamon sugar.
- Bake on a parchment-lined baking sheet for 8 minutes, rotate the tray, and bake for an additional 8 minutes.
- Remove from cookie sheet after 5 minutes, and cool on baking racks.
Other Variations to Try
Recipe by Marti Mills / Styling by Julia Platt Leonard / Photography by Tira Howard
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