Ingredients for the dough:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cup plain flour
2 tablespoons chai Harney and Sons, blended in a food processor until fine
1 teaspoon cinnamon
3/4 teaspoon cardamom
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste
Spices for frosting:
¼ cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Preparation:
- Place butter and sugars in a mixer and beat on medium-high speed until well combined about 3 minutes.
- Stop the mixer, scrape down the sides of the bowl, add the eggs vanilla and beat at medium-high speed until the batter is well combined and light and fluffy, about 3 minutes.
- Stop the mixer, scrape down the sides of the bowl again, and add the flour, chai, cinnamon, cardamom, baking soda, ginger, cloves, cooking cream, and optional salt, and beat on low speed until the dough comes together about 1 minute.
- Using a medium-sized spoon or your hands, form about 12 equal-sized mounds of dough (2 heaping tablespoons for each), roll them into balls, and flatten them about halfway.
- Place the formed cookies on a large plate or tray, cover with plastic wrap and refrigerate for at least 3 hours and up to 5 days. Complete this step, as unrefrigerated dough will be more prone to breaking when baked.
- Preheat the oven to 180 °C. Line a baking tray with baking paper or spray it with baking spray.
- Meanwhile, in a small bowl, combine the sugar, cinnamon, cardamom, ginger and cloves and mix.
- Sprinkle each piece of biscuit with cinnamon sugar.
- Place them on the baking tray, at least 2 cm apart, and bake for about 9 minutes until the edges are set and the top is crispy. If the middle is slightly underdone, it's okay.
Let the biscuits cool on the baking sheet for 10 minutes before serving. Enjoy!
