Cinnamon chai bars
A cracked cinnamon crust tops off these superb chai-infused bars.
I found a version of this incredible recipe in an old British cooking magazine, and got a kick out of trying to figure out what a slice tin (baking pan?) and skewer (toothpick?) were. I may not have their lingo down pat, but you can serve me British baked goods any day. I tweaked the recipe just a bit, and was thrilled with the results. (I made these with gluten-free one-to-one baking flour and they were delicious!)
- 1 cup unsalted butter or Earth Balance
- 2 tablespoons loose chai tea leaves (approximately 4 tea bags)*
- 3 eggs
- 3 1/2 cup unbleached flour or gluten-free baking blend
- 1 tablespoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups brown sugar
- Cinnamon and sugar, for sprinkling
Preheat oven to 325. Line a 12x16 pan or two 8-inch square pans with parchment paper. (These bars will double in size in the oven, so plan to use a pan with high sides, or have a chewy crust spilling over the edge. Yum.)
In a saucepan, melt butter or Earth Balance. Add chai tea and stir. Allow to seep into butter over low heat for 3-5 minutes.
Beat eggs, and add sugar, flour, cinnamon, baking soda, baking powder and eggs. Add chai butter mixture, and mix well.
Press batter into pan, and smooth out the surface by pressing down with your palm until the top is level.
Sprinkle with cinnamon and sugar.
Bake 25-30 minutes, or until center is set.
Allow to cool for 15-20 minutes, and then slice into bars.
* You have to carefully tear open the tea bags to get at the loose tea.