T2 Chai and Cinnamon Cookies

  • T2 Chai and Cinnamon Cookies

You can thank chef Tobie Puttock for your next tea time treat – how tasty do these little chai cookies look!

Easy recipe difficulty rating
Recipe by
recipe chef

You’ll need

  • 2.25 cups (225g) sifted all purpose flour plus a little extra
  • 2 tbs loose leaf T2 chai tea
  • pinch sea salt
  • 1 cup unsalted butter
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract

For the icing

  • 1 cup icing sugar
  • 3 tablespoons milk
  • 1 tsp organic vanilla extract
  • 1/2 teaspoon ground cinnamon

Serves aprrox. 20 cookies

How to

  1. Pre-heat the oven to 180C.
  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 attachment and whisk until pale and fluffy.
  4. Add the four mixture and combine.
  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.
  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. To make the icing mixture whisk together the icing sugar, vanilla extract and the milk until smooth. Dip the cooled cookie in the icing allowing excess to drip off and place onto a tray lined with baking paper, dust a small amount of ground cinnamon over the icing before it sets.
  8. Store in an airtight container for up 3 days.

Shop T2 Chai and Cinnamon Cookies products.

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