Monday, 3rd December 2018
My Chaibread Cookies were an absolute hit at last night’s Bollychai event! For those of you who don’t know, Bollychai is an all-Indian event where I get together with my friends, dress up desi-style, cook a huge pot of Deepka Chai, and put on a Bollywood film. Last night’s choice was Padmaavat! An absolutely incredible film, probably my new all-time-favourite, but perhaps we'll leave that for another blog. Anybody else out there having their own Bollychai nights? I'd love to hear about it!
So, back to the cookies. I've been thinking about a way to incorporate Deepka Chai into traditional Christmas cookies, and I finally figured it out. For those of you who are keen on dipping some delicious Chaibread Cookies into your magical masala chai, here’s the recipe! (Also, don’t be surprised if these cookies go REALLY quickly!)
Vegan + cane sugar free
Makes approx. 34 small cookies
- 1 cup water
- 2 tbsp Deepka Chai
- 1 tbsp ginger powder (optional)
- 1/4 cup coconut sugar (or brown sugar if you prefer)
- 1/3 cup/70g coconut oil (or butter if you prefer)
- 1/3 cup maple syrup
- 1/2 tsp baking soda
- 1.5 cups plain flour
- Preheat oven to 160°C.
- Grind Deepka Chai in a mortar and pestle or spice grinder.
- Bring 1 cup of water to the boil in a pot. Add Deepka Chai mixture (and optional ginger powder) and boil for 4-5 minutes until reduced to a thick mixture.
- Combine coconut sugar and coconut oil in a mixing bowl. (If using butter, cream together till light and fluffy.) Add the Deepka Chai mixture and maple syrup into the bowl.
- In a separate bowl, mix through the baking soda and plain flour.
- Add dry mixture to wet mixture and combine until it becomes a dough-like consistency.
- Roll out dough between two pieces of baking paper until 4-5mm thick (for softer bread-like cookies, roll out up to 10 mm thick). Refrigerate for 30 minutes.
- Using your favourite christmas cookie cutters, cut out as many cookies as possible, re-rolling the dough as needed until all the mixture is used.
- Place cookies on baking tray, and pop into oven for 10 minutes. If you like them a little crunchier, leave them in for another 5 minutes.
- Cool cookies on a tray. Boil a pot of fresh chai, grab a cookie, and get dipping!
I hope that these cookies bring you some Christmas cheer this December, whether it be a gift for a friend, a party favourite or simply your cookie tin that you reach for on the coffee table. I’d love to hear your experience with these cookies, so hit the feedback button if you like!
Merry Christmas everybody!