Spiced Chai Cookies
The perfect form of self care this January - bake these delicious chai cookies which offer a delightful twist on traditional cookies, infusing them with the comforting flavours of chai. The combination of aromatic spices and white chocolate creates a unique and flavourful treat that can be enjoyed with a cup of tea - enjoy a moment of cosy bliss in every bite!
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Ingredients
For the chai cookie dough
- 160 grams unsalted butter
- 2 tablespoons Whittard Cinnamon & Vanilla Chai Loose Leaf Tea
- 150 grams light brown sugar
- 100 grams white caster sugar
- 1 whole egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 280 grams self-raising flour
- 0.5 teaspoon salt
- 150 grams white chocolate
For the chai glaze
- 1 tablespoon milk
- 1 teaspoon Whittard Cinnamon & Vanilla Chai Loose Leaf Tea
- 40 grams icing sugar
Instructions
To make the chai cookie dough:
- Start by browning the butter. Measure the butter into a saucepan and place over a medium heat. Stir until the butter has melted.
- Add the Whittard Cinnamon & Vanilla Chai Loose Leaf Tea. Continue to heat for another 4-5 minutes, swirling the pan occasionally, until the melted butter is foamy on top, a golden amber colour beneath and has a nutty aroma. Be careful not to overheat as otherwise the butter with burn and turn bitter.
- Strain the chai-infused brown butter through a sieve into a mixing bowl and leave to cool for 10 minutes.
- Now, mix in the brown and white sugars until well combined.
- Mix in the egg, egg yolk and vanilla extract.
- Fold in the flour and salt until the mixture comes together to make a thick cookie dough.
- Chop the white chocolate into smallish chunks and fold into the dough.
- Scoop up heaped tablespoons of cookie dough and roll into balls, placing them on a lined baking tray as you go. You should be able to make 12 cookies from this recipe.
- Cover the cookies with foil and place in the fridge to chill for 1 hour.
- Preheat the oven to 180°C (fan) and line two large baking trays with baking paper.
- Place 4-5 cookies on each baking tray, leaving at least 8cm of space between each, so the cookies have room to spread a little.
- Bake for 10 minutes until golden and firm around the edges. The middle should look pale and underbaked. Leave to cool on the baking tray while you make the chai glaze.
To make the chai glaze:
- Pour the milk into a mug and add the Whittard Cinnamon & Vanilla Chai Loose Leaf Tea. Heat in the microwave for 20-30 seconds until steamy and piping hot. Stir the milk then place in the fridge to cool for 5 minutes.
- Strain the infused milk into a mixing bowl and add the icing sugar. Mix together until you have a smooth icing. If the icing is too thick, mix in a drop more milk.
- Either pipe or drizzle the glaze on top of the cookies and allow to set.
- Meanwhile make yourself a warm cup of chai tea, then tuck in and enjoy!