Chai connoisseurs are in for a treat with this recipe. If you like to dip your biscuits in tea, and are looking for tea's perfect counterpart, biscuits, then look no further. Subtle taste of cardamom combined with sugar and tea - these cookies make an absolute treat. With the monsoon season still coming along, these cookies have arrived very timely. A book, glass of garam chai (hot tea), baarish (rain) and these cookies. Did you get the feels? If you did, let's move on to the recipe! If you are a coffee person, try the Shortbread Cookies linked below. Cooling & FlatteningPerfect cookies do not exist when you are trying to make them on the drier side like these and shortbreads. The mixture is too crumbly and difficult to flatten. The longer you keep these cookies in the fridge to cool down, the easier it'll be for you to shape them. To test this theory out, I made two batches - the first, I cooled for 75 minutes and the second - exactly after 24 hours. The second are the ones photographed above and were way better than the first lot. So, I would definitely recommend you to keep the dough for overnight. If you are short on time- 4 hours minimum. To flatten the dough, use both your hands and rolling pins. It okay for cracks to come. You may smoothen them out with rolling pins as well. Sizes and YieldI got 20, 3 inch cookies. I like my portions smaller, you may use big cookie cutters as well to get bigger cookies - but then naturally, the yield will decrease. So the number of cookies depend upon the size of cookies, which depends on your preference. It should however be noted that, since these cookies are really delicate, smaller sizes would come out to be a bit more easier to work with. Shelf LifeThe beauty of this recipe is it's longevity. If properly stored (covered in a cool and dry place), these cookies can last you for more than a week or two. It will be as soft and crisp as it was earlier. Moving onto the Recipe now
Equipment
- Bowl
- Whisk
- Cling Film
- Refrigerator
- Rolling Pin
- oven
Ingredients
- ½ cup Unsalted Butter softened
- ¼ cup Caster Sugar
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Cardamom Powder or Elaichi powdered
- 1 cup Multigrain or Whole Wheat Flour ( sail by twf flour)
- 4 tbsp Milk room temperature
- ¼ tsp Salt
Instructions
- Begin by taking a bowl and adding butter (either soft or melted) and castor sugar and start whisking it (you can use an electric mixer as well) until the sugar gets properly amalgamated in butter.
- Next, add the flour, baking powder, baking soda and salt, and mix well. You will seeing the flour turning into granules. It's completely fine. Using your hands and with the heat of your palms to start binding everything together so it forms a soft almost crumbly dough.
- Next add the cardamom powder, followed by milk and mix well. Transfer the dough into a cling wrap. Wrap it tightly and refrigerate it for a minimum of 4 hours or overnight.
- The dough still crumbly and soft, needs to become flat. So on a surface, start pressing your dough with your palms and start flattening it. You may use a rolling pin as well. See what's working better for you.
- Preheat your Oven to 170 degrees at this point. The desired thickness of the dough would come out to be a 1/4 inch thick. Use a cookie cutter of your preferred size. I used assorted sizes and then start cutting them into rounds.
- Put the cookies into the baking tray on a butter paper or a cookie sheet. Bake them in the Oven for 15-20 minutes or until done. They shouldn't take too long.
- When done, cool your cookies down on a Wire Rack and store in an airtight container.
Closing Note
Hope the chai-lover in you, find these cookies delectable and appetizing. For more such simple and sweet recipes, click on the link below.
Feel free to contact me, using the form below and through Instagram @boy.eatsworld, if you encounter any issues with this recipe.
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