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Chai Spice Cookies

  • 1-1/4 cup unbleached all-purpose flour
  • 1 teaspoon ground chai spices (see recipe below)
1 pinch kosher salt
  • 1/2 cup butter, softened
  • 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla extract
  • 2 teaspoons black tea
  • 1 tablespoon loose black tea leaves
    • Chai Spice Blend

      • 1 whole star anise

      • 3/4 teaspoon cardamom seeds
      • 1/2 + 1/8 (5/8) teaspoon ground cinnamon
      • 10 cloves

Ground star anise, cardamom and cloves in a spice grinder, then add ground cinnamon and stir to blend. You can sometimes find a chai spice blend in teashops or specialty food stores.

In a medium size bowl, whisk together the flour, spice blend and salt. In another large bowl cream together the butter and sugar with a mixer. Stir the vanilla extract into the creamed butter, then add the flour mixture slowly, stirring it in as you add it to form cookie dough. When just combined, add the black tea to further bring the dough together.

Turn the dough out onto a square piece of plastic wrap and shape into the form of a rectangular log about 6 – 8 inches long. Wrap the dough log in the plastic wrap and twist the ends closed (tie with a twisty to keep wrap closed). Refrigerate overnight or freeze for about 30 minutes or until firm.

When ready to bake cookies, preheat oven to 375 degrees F. Remove the dough from the refrigerator/freezer and unwrap. Cut the dough with a flat blade knife into 1/4 inch thick slices. Place slices on a silpat or parchment lined cookie sheet and bake.

After 10 – 15 minutes, pull out cookies on rack (don’t remove from oven, just pull the rack out partially) and sprinkle cookies with the black tea leaves pressing very gently on the leaves so they stick. Put the cookies back in the oven and bake for another five minutes.

Cookies should be lightly brown around the edges when done. Remove cookies from oven and allow to cool completely before serving.

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