Anyone who grew up in India in the 80s and 90s can recall their morning cup of masala tea accompanied with little glucose dunking biscuits. Nothing could start of a winter morning better.
By Shuchi Mittal
Reminiscing the past, I decided to combine those very flavors in one. These masala chai cookies are soft and fudgy, and a great way to grab a tea-and-cookie breakfast on the go! With subtle flavors of indian milk tea, cardamom, cinnamon and cloves, you will skip your Starbucks chai tea latte for a bite of these.
I can’t let my childhood go away that easily, now can I?
- 1 cup water
- ½ cup whole milk
- ½ teaspoon cardamom powder
- ¼ teaspoon cinnamon powder
- 2 cloves, crushed
- 2 teaspoon black tea leaves
- 2 eggs
- 1 cup wholewheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup fine brown sugar
- 4 tablespoon unsalted butter
- ½ cup honey oat clusters (or plain roasted oats), crushed (optional)
- Heat water along with the spices and tea leaves. Once it begins to boil, add the milk, lower heat and let it simmer till the mixture reduces to half its volume. Strain and keep aside.
- Sift the flour, baking soda and salt together.
- Melt the butter and mix it with the cooled tea.
- Combine the sugar and eggs and beat well. Fold in the dry ingredients, followed by the tea mixture slowly. Finally add the oats (if using) and mix well.
- The mixture will resemble a sticky dough. Scoop 1 tablespoon of the mixture at a time, and place it 2 inches apart on a greased baking or cookie tray. Remember, the cookies will expand a little so you do need some space in between otherwise they'll all stick together.
- Bake at 325 F for 20-22 minutes- the bottom will turn brown and become crisp, but the top will be slightly risen and soft. Cool completely and serve.
- Can be stored in an airtight container in the refrigerator for upto 1 week.