Chrunchy Chai Cookies
A hasty farewell with my boy in the carpark of an outback airport and many things left unsaid. Gosh I miss him, maybe I’ll send him something from home.
A friend/neighbour making the sad trek home to the UK to farewell a treasured uncle. Gosh between her travels and ours I haven’t seen her for weeks. Must try and get her over for a coffee before she leaves.
A dear friend interstate with worrying health news. She feels so far away, I wish I could do something to support her. Maybe I’ll send her a care package.
Maybe I’ll make cookies. Sturdy, homely ones that stand up to travel and last in a cookie jar that I can make in a big batch and share out.
I was first introduced to the idea of sending a gift of cookies by Amy Minichello. Unexpectedly, in the mail, I received a package. Opening it curiously not knowing what was inside a smile crept across my face as the contents emerged. Chewy, chocolaty, delicious cookies were nestled inside with a sweet note of thanks for some work we’d done together. I was so touched by the gift and thrilled to tear open the package and tuck in. She published the recipe in beautiful book Recipes in the Mail if you’re looking for a reliable recipe to gift to someone special.
There’s something special about the gift of cookies or biscuits as we more commonly call them. Sturdier than a cake, they’re small treats that can take many different guises. I’m reminded of the famed story of the Anzac biscuits baked by women on home shores missing their men off at a war and desperate to reach across the ocean with a small treat from home. A small plate of cookies shared with a pal over a cuppa while highs and lows are shared or a snack grabbed by a loved one from a stocked up cookie jar, they’re often something that can be the start of a conversation or something to hold and nibble on while the ‘problems of the world’ are unpacked and re-packaged. They take little effort for big punch. Little nuggets of love and comfort as it were, butter sugar and a few little extras welded together.
When I first started this blog I kicked off with a cake. With a tender golden crumb, it was gently spiced and easily thrown together using a melt and mix technique. It remains a reader favourite with some of the highest downloads of all my recipes. When I was considering what biscuit I could create to share I was reminded of the qualities of that cake. Its simple collection of ingredients with the Chai doing the heavy lifting for character and keeping the method simple has made it a classic toolbox cake you can think of as a reliable stand by. I wanted a bicky with the same qualities, one that is impossible to walk past when it fills the cookie jar and one that elicits joy when opened in a surprise package.
So after some trial and error I have a bicky good for sending love, sharing and dunking in a cuppa while you share stories and company with a pal.
**I use this Chai mix. It’s one of an instant warm drink style where you combine it with hot milk like you would a hot chocolate mix rather than a more traditional chai for steeping. If Grounded Pleasures brand isn’t available to you one of a similar nature is available in supermarkets in the coffee and tea aisle.
Ingredients:
180 gm butter softened and cut into cubes
110 gm caster sugar
120 gm brown sugar
1 tsp vanilla paste
1 Tb honey
1 egg beaten and at room temperature
40 gm chai powder
310 gm plain flour
1 ½ tsp baking powder
¼ tsp salt flakes
Method:
In a large bowl combine chai, flour, baking powder and salt. Mix with a whisk and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the soft butter, sugars, vanilla and honey. Beginning on low-med speed mix until combined then increase to med-high until creamed and lighter in colour. You’ll need to stop a couple time to scrape down to ensure it’s thoroughly combined. No need to rush this stage, keep yourself busy tidying up while you wait, a watched mixer never mixes. Scrape down again tip in the egg. Starting on medium until combined then increase to high until completely creamed and not curdled. This is why you want the egg at room temp. If you add a cold egg at this point it won’t amalgamate completely and appear curdled.
Now add in half the combined dry ingredients and mix on low speed until just mixed, there’ll still be flour at the bottom. Add in the remaining dry ingredients and continue mixing another minute or two until mostly combine. Remove bowl from stand and finish mixing with a wooden spoon or your hands. Now the agonising part if you have a cookie craving, wrap the whole lot in cling wrap and pop in the fridge for at least two hours but preferably overnight if you can. I know, I’m sorry but it really helps the dry ingredients completely absorb the moisture and cook evenly.
When you’re ready to cook preheat oven to 180c and line two cookie sheet trays with baking paper. If you have scales measure small balls of dough to 25gm each otherwise aim for small balls sized between walnut and golf balls. Place them on the tray with a little space between them and press them down using a fork twice making a cross pattern. Pop in the oven and cook 12-15 minutes, they’re done when browned evenly and hold firmly together when nudged gently. Allow to cool briefly on the tray then transfer to a wire rack to cool completely. Store in an air tight container or wrap well and send to a mate.