My eldest Son has been at University for a year now and he loves trying new food and flavours. He has started drinking Chai and brought some Chai Latte powder home with him and asked if I could make him some cookies with it.
He also requested we sprinkled some cinnamon sugar on the top and this worked really well. It tastes and looks good on top of the cookie and unifies the flavour profile.
They are a soft but chewy cookie and above all really tasty. My Son said they were “really good” and they disappeared pretty quickly so I am a happy Mum!!!
Firstly preheat the oven and line two baking trays with parchment. You will need to do two batches as this recipe makes approximately 14 cookies. I got 3 cookies on each baking tray.
To start boil the kettle and mix 1 tablespoon of hot water with 4 teaspoons of instant barista chai latte.
Mix until it has dissolved then set aside to cool.
In a stand mixer place the butter, light brown sugar and demerara sugar. Cream until light and fluffy.
Add the egg and cooled chai latte and mix again.
Next add the flour, baking powder and bicarbonate of soda until it forms a soft dough.
Form into balls roughly the size of walnuts (40g approx) and place on the baking trays.
These cookies do spread a lot so don’t put them too close together. You will need to bake several batches.
Mix the cinnamon and caster sugar together in a small bowl.
Sprinkle the cinnamon sugar generously on top of each cookie.
Bake for 16 - 18 minutes until they start to brown slightly around the edges.
Don’t try and move the cookies from the baking parchment until they have cooled and set firm.
Finally leave to cool on wire racks.
Chai Latte Cookies
Sarah’s Servings: 14
Sarah’s skill: Easy
Baking time: 16 - 18 minutes
Ingredients:
100g Unsalted Butter
90g Soft Light Brown Sugar
75g Demerara Sugar
1 Large Egg
1 Tbsp Boiling water
4 tsp Instant barista chai latte
250g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
Topping
1 tsp Ground cinnamon
25g Caster sugar
Method:
Preheat the oven to 180 degrees centigrade (160 fan) and line two baking trays with parchment.
Boil the kettle and mix 1 tablespoon of hot water with 4 teaspoons of instant barista chai latte. Mix until the chai has dissolved then set aside to cool.
In a stand mixer place the butter, light brown sugar and demerara sugar.
Cream until light and fluffy.
Add the egg and cooled chai and mix again.
Next add the flour, baking powder and bicarbonate of soda until it forms a soft dough.
Form into balls roughly the size of walnuts (40g approx) and place on the baking trays. These cookies do spread a lot so don’t put them too close together. You will need to bake several batches.
Mix the cinnamon and caster sugar together in a small bowl.
Sprinkle the cinnamon sugar generously on top of each cookie.
Bake for 16 - 18 minutes until they start to brown slightly around the edges.
Don’t try and move the cookies from the baking parchment until they have cooled and set firm.
Finally leave to cool on wire racks.
Sarah’s extra slice.....
Makes approximately 14 cookies - just double the mix if you want to make a larger batch.
Don’t try and move the cookies from the baking parchment until they have cooled and set firm.
Comments