A cup of Tea and __? a cookie of course!
Combine a cup of tea and a cookie – A tea cookie. Now you’re talking!!
Tea is another of the many things that I am fussy about when it comes to food. We have tried many many loose leaf Chai Teas until settling on a favorite. Mr Fresh has a Chai Tea every morning before leaving for work at the crack of dawn. I pour my cup a couple of hours after my morning coffee – that is morning tea time. Morning tea and a cookie? Of course, yes please.
If you haven’t guessed yet the theme of this month’s Sweet Adventure is Tea.
The Chai Butter below is a tip from this month’s Sweet Adventures host, JJ from 84th and 3rd to infuse the tea in butter. 84th and 3rd is one of my favorite food blogs. Be sure to visit for some mouthwatering and inspiring recipes.
- Makes: approxinmately 60 cookies
- Preparation Time: 15 minutes plus resting time for butter – 30 minutes
- Cook Time: 8 minutes
Ingredients Chai Butter
- 200 grams unsalted butter
- 4 tablespoons of loose leaf Chai tea
Ingredients Chai Cookies
- Chai Butter (the original recipe and instructions are located here)
- 1 cup of firmly packed brown sugar
- 1 and 1/2 cup of self raising flour
- 1 and 1/2 cups of fine (quick) oats
- 1 egg lightly beaten
- 1 tablespoon of maple syrup
- 1 tablespoon Demerara sugar
- Prepare the Chai Butter, using the method described by Cupcake Project by heating a pan on low heat with the butter
- Once the butter starts to melt add the Chai loose leaf tea
- When the butter has melted remove from heat
- Sit for 15 minutes then place in the fridge until cool (no need for it to be solid)
- Turn the oven on to heat to 180 degrees
- Add the plain flour, self raising flour and oats to a bowl
- When the butter has cooled add it, the maple syrup and the brown sugar to a bowl and beat until the mixture lightens in colour
- Add the egg and beat to incorporate
- Add the flour and oats, stirring to combine well
- Line two baking trays with non stick baking paper or flour
- Using wet fingers make small balls from the cookie dough – about the size of a 20c piece
- Place each cookie on the lined tray and sprinkle with the Demerara sugar
- Put the trays into the oven and cook for 8 minutes until just golden on top
- Remove from oven and cool
Hints and Tips:
- Make the cookies small in size as they a quite sweet
- The dough can be frozen
- I made 40 cookies and rolled the rest of the mixture into a log and wrapped it in baking paper to freeze for another small batch next week.
- Too many cookies in the cookie tin are not a great idea here. Punky likes to help himself to them first thing in the morning.