We all know how much I love tea and coffee. I make my own amazing and sometimes out there coffee syrups. I also make my own blended teas! I’ve taken that love and poured it into a cookie (had to make that tea reference).
I bought some adorable cookie cutters that hook onto your tea mug while I was in Spain. I wished I put a little more chai into the cookies as it was a little too subtle for me.
I dipped the cookies that didn’t hang on the mugs in chocolate and they were devoured in a matter of days.
Why can’t they sell this Dr Oetker stuff in London?
Chai Tea Cookies
adapted from Martha Stewart Cookies (makes about 4 dozen)
2 cups plain flour
2 tbs ground chai team (about 4 tea bags)
1/2 tsp salt
1 cup unsalted butter, at room temperature
1/2 cup icing sugar
1 tbs orange zest
1. Whisk together flour, tea and salt in a bowl and set aside.
2. In the bowl of an electric mixer combine the butter, zest and icing sugar until pale and fluffy.
3. Gradually add in the flour mixture.
4. Roll the dough between two sheets of parchment paper to 1/4 inch thick. Refrigerate until firm.
5. Preheat the oven to 180 C/350 F. Place each cut out 1 inch apart on a parchment lined baking sheet.
6. Bake the cookies for 13 to 15 minutes rotating halfway through. Place on a wire rack to cool.
7. Dip half the cookies in melted chocolate if desired.