I loove Chai Latte. How about you? Are you a fan of that flavor or do you prefer regular tea and coffee?! How about bringing that flavor into a cookie? Sounds good to me. Are you in? I bet if you try one of these Chai Latte Cookies, you definitely gonna love them too ;)
Tea (or coffee) and cookies go well together. I love it when they give you a small cookie along with your coffee in a coffee shop. What about bringing both things together? Not talking about dunking the cookie into the tea. The tea should get into the cookie. Not literally of course, but in a way… :P
Well – weird, long story short. I made some cookies and flavored them with a chai herbs mixture. Loads of cinnamon, cardamom, cloves, black pepper(!), ginger, anise, fennel and of course black tea. My mix for a delicious chai latte and now the flavor mix for my chai latte cookies ;)
If you are coming from an area where masala chai is a common thing, you might think “WTF?!” and “what is he doing?!” – but I like the cookies and think they are really nice with that mixture. Call me Dr. Frankencookie :P
The cookies are pretty much basic shortbread cookies with ground almonds. You can make them with or without the chai mixture or flavor them with other things or maybe your own chai mix – heard some like to go wild on the ground cinnamon and skip anise and fennel. Do whatever pleases you ;)
Happy Cookie Friday!
INGREDIENTS / ZUTATEN
For the chai herbs mixture:
1/2 tsp. black tea
1/2 tsp. fennel seeds
1/2 tsp. aniseed
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
1/4 tsp. ground cloves
1/4 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. zest of an organic orange
For the dough:
2/3 cup (150g) butter, at room temperature
1/2 cup (60g) confectioners’ sugar
pinch of salt
1 1/4 cups (160g) all-purpose flour
1/4 cup (30g) cornstarch
3.5 oz. (100g) ground almonds
1 tbsp. milk
1/2 cup (100g) sugar
Für die Gewürzmischung:
1/2 TL Schwarztee
1/2 TL Fenchelsaat
1/2 TL Anissaat
1/2 TL gemahlener Ingwer
1/4 TL schwarzer Pfeffer
1/4 TL gemahlene Nelken
1/4 TL Kardamom
1 TL Zimt
1 TL Abrieb von Bio-Orange
Für den Teig:
150g weiche Butter
60g Puderzucker
Prise Salz
160g Mehl (Type 405)
30g Speisestärke
100g Mandeln, blanchiert & gemahlen
1 EL Milch
100g Zucker
DIRECTIONS / ZUBEREITUNG
2. Add the butter, confectioners’ sugar, and salt to a large bowl and mix until light and fluffy. Mix the flour, cornstarch, the herbs mixture (keep 1 tsp. for later), and almonds in a second bowl. Add together with the milk to the large bowl and knead until the dough comes together – do not overmix. Divide the dough and form two logs, wrap in plastic wrap and place in the fridge for about 1 hour. Mix the sugar with the remaining chai herbs in a small bowl and set aside.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Cut the rolls into 10-12 slices each, roll the cookies in the chai-sugar-mixture until covered completely and place them with enough space on the baking sheet. Bake for 10-12 minutes. Take out of the oven, let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Die Butter mit dem Puderzucker und Salz in einer großen Schüssel hell und luftig aufschlagen. Das Mehl mit der Stärke, Gewürzmischung (1 TL für später zur Seite nehmen) und den Mandeln vermischen und dann mit der Milch zur Schüssel dazugeben und alles nur kurz verrühren, bis ein glatter Teig entsteht. Den Teig in zwei Portionen teilen, jeweils zu einer Rolle formen und in Klarsichtfolie einschlagen und für etwa 1 Stunde in den Kühlschrank legen. Den Zucker mit der restlichen Chai-Gewürzmischung in einer kleinen Schüssel vermischen und zur Seite stellen.
3. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Die Rollen in jeweils etwa 10-12 Scheiben schneiden, in der Chai-Zuckermischung wälzen und dann mit etwas Abstand auf das Blech setzen und für 10-12 Minuten backen. Aus dem Ofen nehmen, kurz auf dem Blech abkühlen lassen und dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Chai Latte Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 110
- Yield: 24 1x
Description
Delicious and easy to prepare cookies with chai herbs mixture.
Ingredients
For the chai herbs mixture
- 1/2 tsp. black tea
- 1/2 tsp. fennel seeds
- 1/2 tsp. aniseed
- 1/2 tsp. ground ginger
- 1/4 tsp. ground black pepper
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cardamom
- 1 tsp. ground cinnamon
- 1 tsp. zest of an organic orange
For the dough
- 2/3 cup (150g) butter, at room temperature
- 1/2 cup (60g) confectioners’ sugar
- pinch of salt
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 3.5 oz. (100g) ground almonds
- 1 tbsp. milk
- 1/2 cup (100g) sugar
Instructions
- Add the herbs to a mortar and crush until you get a fine powder. Set aside.
- Add the butter, confectioners’ sugar, and salt to a large bowl and mix until light and fluffy. Mix the flour, cornstarch, the herbs mixture (keep 1 tsp. for later), and almonds in a second bowl. Add together with the milk to the large bowl and knead until the dough comes together – do not overmix. Divide the dough and form two logs, wrap in plastic wrap and place in the fridge for about 1 hour. Mix the sugar with the remaining chai herbs in a small bowl and set aside.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Cut the rolls into 10-12 slices each, roll the cookies in the chai-sugar-mixture until covered completely and place them with enough space on the baking sheet. Bake for 10-12 minutes. Take out of the oven, let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
- Enjoy baking!
