Chai cookies are a delicious morning treat when dunked in a cup of hot, fragrant T2 chai.
150 g/5.2 oz softened butter
160 g/5.6 oz caster sugar
½ teaspoon vanilla extract
300 g/10.6 oz plain flour
Pinch of salt
1 tablespoon T2 Chai, finely ground
190 g/6.7 oz chocolate chips
Preheat the oven to 180°C/350°F and line a tray with baking paper.
Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the vanilla and mix well.
In a separate bowl, combine the flour, salt and chai and stir with a whisk.
Add the flour mixture to the butter mixture and mix until combined. The dough should be slightly crumbly. Mould the dough into a 20 cm/8 in log, wrap in plastic film and place in the fridge for 1 hour or until firm.
Cut the dough into 1.5 cm/ ½ in thick discs and place 5 cm/2 in apart on the tray. Bake for 12 minutes or until golden then remove and leave to cool.
Place the chocolate chips in a heatproof bowl over a saucepan of barely simmering water. Once melted, remove from the heat.
Dip the cooled cookies into the chocolate and return to the tray to set.