Imagine a cookie that’s not just a treat, but an experience, where every crumb tells a story of exotic spices and comforting warmth. These Chai Sugar Cookies aren’t just baked goods; they’re a journey through the flavours of chai, encapsulated in one sweet, tender bite.
Ingredients:
- 250g butter, cubed, at room temperature
- 110g (½ cup) caster sugar
- 80g (½ cup) Coles soft icing mix
- 2 chai tea bags
- 1 egg
- 2 tsp vanilla extract
- 300g (2 cups) plain flour
- 1 teaspoon baking powder
- For the icing
- 230g (1 1/2 cups) Coles Soft Icing Mixture, sifted
- 25g butter, softened
- 1 tbsp milk or water, plus extra if needed
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
Method:
Preheat the oven to 180°C (350°F). Line two baking trays with non-stick baking paper.
In a large bowl, whisk together the butter, caster sugar and soft icing mix until pale and creamy.
Cut the chai tea bags open and add the tea leaves to the mixture. Add the egg and vanilla extract and mix well.
Sift the flour and baking powder together and gradually add to the creamed mixture to form a dough.
Roll out the dough on a lightly floured surface to about 5mm thick. Use cookie cutters to cut out shapes and place on the prepared trays.
Bake for 10-12 minutes or until lightly golden. Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
To make the icing:
In a small bowl, whisk together the soft icing mix and butter until well combined.
Add the milk (or water) to achieve a spreadable consistency. Stir in the pimento and cinnamon.
When the cookies have cooled completely, pipe the icing over the cookies or use a piping bag to decorate.
