Chai gingerbread cookie

0

( 5 ratings )

Preparation time:
20 minutes
Refrigeration Time:
30 minutes
Baking Time:
7 minutes
Makes:
40 Servings
Roberto Caruso


 
Roberto Caruso

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp each salt and baking soda
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • egg
  • 1/3 cup fancy molasses
  • chai-tea bag

Instructions

  • In a large bowl, using a fork, stir flour with spices and baking soda. Slit open a chai-tea bag. Stir 1 tbsp (15 mL) of the leaves into flour mixture along with spices. In a medium bowl, using a wooden spoon, beat butter with sugar for 2 min. Beat in egg, then molasses. Make a well in centre of flour mixture, then pour in molasses mixture. Stir until most of molasses is absorbed. Gently knead until dough is an even colour. Divide into 4 portions
  • Shape each into a ball, then flatten slightly into a disc . Wrap separately with plastic wrap and refrigerate until firm, at least 30 min or up to a week. Or overwrap with foil and freeze up to 1 month.
  • When ready to bake, remove dough from refrigerator. Let stand at room temperature until soft enough to roll, 5 to 10 min. Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. Place a disc of dough between 2 sheets of waxed paper. Roll dough no thicker than ¼ in. (0.5 cm). Cut out shapes with cookie cutter. Place on baking sheet about 1 in. (2.5 cm) apart.
  • Bake in centre of preheated oven just until edges begin to darken, 7 to 10 min. Remove cookies to a rack to cool. Repeat with remaining dough. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month.

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