Thursday, August 18, 2011

Chai cookies

So the other day I made these chai cookies that are simply amazing! I loved them, and everyone went crazy over them.

  • Prep time: 20 minutes
  • |
  • Cook time: 14 minutes
  • |
  • Total time: 34 minutes
  • |
  • Servings: 24
  • 1/3 cup(s) of soy milk
  • chai or black tea bags
  • 1/2 cup(s) of Earth Balance margarine
  • 1 cup(s) of sugar
  • 1/3 cup(s) of brown sugar
  • 1/2 tsp. of vanilla extract
  • 1 tbsp. of cornstarch
  • 2 2/3 cup(s) of flour
  • 1 tsp. of baking powder
  • 1/4 tsp. of salt
  • 1 tbsp. of cinnamon
  • 3/4 tsp. of ginger
  • 1 1/2 tsp. of cardamom
  • 1/2 tsp. of cloves
  • 1/8 tsp. of black pepper
  • 1 tbsp. of coarse sugar
  1. Preheat oven to 325°F.
  2. Heat the soymilk in the microwave for about a minute and a half, or on the stovetop until steaming hot.
  3. Add the tea bags and steep for about 10 minutes. Stir an ice cube in the tea until cool.
  4. Cream together the margarine and sugar until fluffy.
  5. Add the vanilla, soymilk, and cornstarch and mix until incorporated.
  6. Stir together the spices in a small bowl and set aside. The spice mix should equal about 3 tablespoons.
  7. Sift in the flour, baking powder, salt, and 2 1/2 teaspoons of the chai spice. Stir. If the dough is too dry and crumbly, add a splash of soymilk. It shouldn’t be sticky, though.
  8. Mix the tablespoon of sugar with the remaining chai spice. Form the dough into 1 1/2-inch balls and roll in the chai spice/sugar mixture.
  9. Place on a lightly greased cookie sheet and flatten slightly.
  10. Bake for about 12–14 minutes until golden around the edges, but still soft on top, then transfer to a wire cooling rack. 

I used goat milk instead of soy. !/2 cup of honey and 1/4 cup maple syrup instead of sugar, and turbanado sugar to roll them in. I also used spelt flour, witch I really like. This is my healthier take on this recipe

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