Spicy Dutch Biscuits, Chocolate Mint Fudge And Masala Chai by Zarnak Sidhwa

Ingredients for Spicy Dutch Biscuits:

• Butter  5 oz
• Caster sugar  3 oz
• Brown sugar  2 oz
• Salt  a pinch
• Egg  1
• Cinnamon  ground  1 tsp
• Ginger powder  1/2 tsp
• Cardamom powder  1/2 tsp
• Cloves ground  1/4 tsp
• Nutmeg powder  1/4 tsp
• Flour  9 oz
• Almonds, ground  2 oz

Method:

1. Beat butter, caster sugar and brown sugar, add egg, pinch of salt and add ground cinnamon, ginger powder, cardamom powder, ground cloves, nutmeg and flour, mix well and chill dough for half an hour.
   
2. Roll out onto lightly floured surface and cut out shapes with Christmas cookie cutters, bake on a cookie trays at 180 degrees C for 8 minutes or till golden.
   
3. Cool on a wire rack and store in an airtight tin.

Ingredients for Chocolate Mint Fudge:

• Chocolate  500 gm
• Condensed milk  400 gm
• Butter  60 gm
• Mint essence  1 tsp
• Milk  chocolate 100 gm

For Decoration:

• Milk chocolate for garnish
  

Method:

1. Melt choc, condensed milk and butter till smooth. Keep stirring.
   
2. Remove from heat and add essence.
   
3. Mix. Spread in a greased square pan and refrigerate till set.
   
4. Cut in squares or triangles when set.
   
5. Drizzle or pipe milk chocolate on the squares.
   
6. Refrigerate till set.

Ingredients for Masala Chai:

• Water 1-1/2 cup
• Cinnamon stick  1
• Cardamom pods 8
• Cloves  8 whole
• Milk  2/3 cup
• Sugar  to taste
• Tea leaves  3 tsp

Method:

1. Put water in a saucepan.
   
2. Add the cinnamon, cardamom, and cloves and bring to a boil.
   
3. Cover, turn heat to low and simmer for 10 minutes.
   
4. Add the milk and sugar and bring to simmer again.
   
5. Add the tea leaves, cover, and turn off the heat. Sit for 2 minutes.
   
6. Strain the tea into two cups and serve immediately.