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Chai Spiced Cookies

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.

Serves 6
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
Brew Tip. Try our other chai blends to add a new twist in your next batch.

Method

  • 1

    Pre-heat the oven to 180C (356F)

  • 2

    Pop the flour, tea and the salt into the bowl of a food processor and blitz until all the tea is ground into the flour. Remove and set aside.

  • 3

    Add the butter, vanilla and the sugar into the bowl of the food processor with a whisk at-tachment and whisk until pale and fluffy.

  • 4

    Add the flour mixture and combine.

  • 5

    Lightly dust a clean work surface with flour and roll out the dough to about 5mm in thick-ness. Use a cookie cutter to cut out shapes re-rolling offcuts.

  • 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.

  • 7

    Finish with icing sugar and nutmeg to finish.

  • 8

    Store in an airtight container for up 3 days.

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