Masala chai spiced oat cakes


masala chai oat cake and white tea

This summer during my Maritime trip and tea run I came across oat cakes.  I didn't actually buy any or try any but they brought back memories of trying them in Glasgow, Scotland ages ago. So made a mental note and when I got back home decided I'd try and find a recipe.  I found a few and then decided to modify them slightly to incorporate some tea in some way.   I found this great Masala  Chai spice mix in Toronto and decided to use that as the spice for the oat cake instead of adding just cinnamon and nutmeg.  I think it's a nice touch and chai spices always make the kitchen smell nice!   Anyway, the modified recipe is below and a pictures of the result above paired with a lovely yellow tea.  Yes, yellow tea. That's a completely different blog post! 

Masala chai tea spice

This is the masala chai tea spice I found in Little India in Toronto the weekend of the Coffee and Tea Show in September 2018, Toronto, ON. 

Ingredients

0.5 tsp baking soda

1.5 c flour

1 tsp masala chai spice mix

0.25c sugar

0.25 brown sugar

pinch salt

0.75 c butter

1.5 c rolled oats

0.5 c evaporated milk

Directions:

  1. Combine flour, baking soda and masala chai spice mix, sugar, brown sugar and salt.
  2. Cut in the butter.
  3. Mix in the rolled oats.
  4. Add the milk and mix until a soft dough forms.
  5. Roll the dough out to about 0.5" in thickness and cut out oatcakes with a biscuit cutter or an inverted drinking glass.
  6. Place on a parchment lined cookie sheet and bake in 350F oven for 18-20 minutes
  7. Cool on a wire rack.
  8. Oat cakes will keep for several days when stored in an air tight container.

Modifications for future versions: 

While I used this Masala Chai spice mix, not everyone is going to be able to find this so I'd suggest using the actual spices themselves and the powdered versions.  So for example, some combination of cinnamon, cloves, ginger, cardamom, nutmeg.  While the recipe calls for a teaspoon of the masala chai spice, I would suggest using 1/2 tsp of each of the above spices as a minimum and then adjust based on your taste and preference.  I prefer a spicier flavour so usual opt for more spice.  

Alternate tea choices: 

In this particular recipe there isn't actually a brewed tea added to the recipe but rather the spices used to make chai rather than the actual tea leaves themselves.  What may be nice is to add in some of the dry tea leaves to the batter, for example a CTC black tea leaves.  There is a black tea shortbread recipe  also listed in this blog that is a good example of a cookie or biscuit that incorporates the dried tea leaves into the batter.  I this case I think any CTC, finely cut leaf black tea, or earl grey or english breakfast tea would be a great addition to the batter.  It would also add to the  nutty texture which the oats already provide.

Notes: 

I’m no cook, chef or baker so everything I make is based on the enjoyment of creating something new, cooking, baking and especially tea!  I hope you enjoy the recipes, both making them and the tasting the results!

References:

Old Fashioned Oat Cakes...Sort of, Barry P. Parsons, Oct. 2012, rockrecipes.com, URL: https://www.rockrecipes.com/oatcakes/


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