This week, I decided I wanted to try something a little different than my usual recipes, and give a shot at a remix of an Indian classic. Chai is a staple in every Indian and South Asian household, and is commonly served with an assortment of sweet or savoury goodies to keep your guests entertained. It stands to reason then, that combining the flavours of chai with a cookie would result in the most perfect and delicious fall treat!
For the majority of this recipe, I used this recipe from Ginny over at In Bloom Bakery! It’s one that my sister has used before to great success, though I wanted to try and tweak it to see if I could recreate the flavours of chai that I love so much. For the spices, I cut back on the amount cinnamon significantly in comparison to the original recipe, using about 2 teaspoons instead of an entire tablespoon and a half. I also increased the amount of all the other spices, leaning a little more heavily on the cardamom since that’s the flavour I prefer to taste most prominently in my chai.
I was super happy with how they turned out for the most part, they’re absolutely delicious cookies with crisp edges and a soft pillowy interior, but there was something missing in the flavour profile that I couldn’t quite put my finger on. It wasn’t until I pulled them out of the oven that I realized there was no flavour of real tea in them! Next time I make them, I think that I will substitute out one of the egg yolks in favour of a couple tablespoons of strongly brewed orange pekoe tea to see if I can impart a little more of that chai flavour.
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