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?Print
Masala Chai Cookies
A cookie combining the flavors of masala chai and dunking biscuits!
- Author: Shuchi Mittal
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 1x
For the masala chai (makes a strong 3/4 cup of Indian masala tea)
- 1 cup water
- ½ cup whole milk
- ½ teaspoon cardamom powder
- ¼ teaspoon cinnamon powder
- 2 cloves, crushed
- 2 teaspoon black tea leaves
For the cookies (makes around 24 3inch cookies)
- 2 eggs
- 1 cup wholewheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup fine brown sugar
- 4 tablespoon unsalted butter
- ½ cup honey oat clusters (or plain roasted oats), crushed (optional)
Make the chai
- 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.
Make the cookies
- 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.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.
Sounds like an excellent start for the day! Can I use almond flour instead of whole wheat?