Chai seeds are one of those supposed super foods, so I guess in a biscuit that means yin and yang, a balance of good stuff and a treat.
Lemon is one of my favourite flavours for sweet treats, if it’s yours too give these a whirl!
A few drops of lemon extract or flavouring (optional but makes them more zingy)
175g plain flour
For the icing top
100g sieved icing sugar
Enough lemon juice to mix to a spreadable consistency (1-2 tbsp)
Line/grease 2 baking trays. Beat the soft butter and caster sugar together until light and fluffy. Add the chai seeds, yolk and lemon zest, juice and flavouring/extract. Beat together.
Add the sifted flour and bring together as a ball of dough. Wrap in clingfilm and chill for 30 minutes. Preheat the oven 180°C 160°C fan GM 4. Roll the dough out to a thickness of about 0.5 cm. Cut out rounds of dough (I used a cutter 4.5 cm in diameter) and place on the prepared baking trays. Bake until starting to colour 10-15 minutes. Allow to cool for 5 minutes on the tray then transfer to a cooling rack.
Mix together the icing sugar and enough lemon juice to make a good consistency for spreading or dipping the cooled biscuits in. It needs to be runny enough to spread but not too runny or it will just glide off and make a mess. Allow to set, then place in a tin. Enjoy ♥