These chai-infused cookies are soft yet chewy and sing of spicy ginger and warming cinnamon. Inspired by Taylor Swift’s hand-written spiced cookie recipe, but better.
Ingredients
- 250g (2.2 cups / 8.8 oz) sifted all-purpose flour plus a little extra
- 2 tbs loose leaf T2 Chai
- Pinch sea salt
- 225g unsalted butter (1 cup / 7.9 oz)
- 100g brown sugar (1/2 cup / 3.5oz)
- 1 tsp vanilla extract
- Icing sugar and nutmeg for dusting
Tools
- Food processor
- Cookie cutter
- Baking tray
- Baking paper
Method
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1
Pre-heat the oven to 180C (356F)
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2
Pop the flour, tea and salt into the bowl of a food processor and blitz until all the tea is ground into the flour. Remove and set aside.
Brew tip: Try our other chai blends to add a new twist to your next batch.
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3
Add the butter, vanilla and the sugar into the bowl of the food processor with a whisk attachment and whisk until pale and fluffy.
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4
Add the flour mixture and combine.
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5
Lightly dust a clean work surface with flour and roll out the dough to about 5mm in thickness. Use a cookie cutter to cut out shapes, re-rolling offcuts.
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6
Cook on a baking tray lined with baking paper for 15-20 minutes or until golden brown. Once cooked remove and allow to cool.
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7
Finish with icing sugar and nutmeg to finish.
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8
Store in an airtight container for up to 3 days.
