Tuesday, 17 February 2015

Chai Cookies with Vanilla Drizzle

My better half came home with coconut oil.
He said it was for him to cook with.
Who does he think he is kidding?
It is for me.
To bake with!

Everyone is talking about how good coconut oil is.
Up to now, I have never tried it.
The coconut oil my hubby came home with was Nutiva

First time today and first time baking with it.
I found little difference.
The oil didn't get pale and fluffy (like it does when you use sugar) but it worked.
I also found the dough must be made and baked quickly.
It didn't refrigerate well.
It didn't matter.
The cookies worked!

This recipe asks for ginger (1/2 tsp).
I unfortunately must omit this spice out.
I am allergic to ginger.   :(

The aroma of these cookies baking are amazing.
Or once cooled, place into an air-tight container and when you open the lid, the smell is so good.

I used a 1-Tbsp scoop and got 23 cookies.
By the way, what my better half did get were the cookies (not the oil).

The original recipe is from Handful of Raspberries

Chai Cookies

1 cup brown sugar, firmly-packed
1/2 cup coconut oil
1 egg. large
1 1/2 tsp pure vanilla extract
pinch salt
1/4 tsp ground nutmeg
1/4 tsp all-spice
1/2 tsp ground cardamom
1 1/4 tsp ground cinnamon
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup whole wheat flour
3.4 cup all-purpose flour

*Preheat oven 350F.
Have ready the baking sheet/pan (no need to line the baking sheet/pan with parchment paper).  Set aside.
*Using a paddle-attachment, beat the sugar and coconut oil for approx. 3-minutes.
*Add the egg, vanilla and salt; mix for approx. 2-minutes.
Remember to scrape the bottom and the sides of the mixing-bowl; after each addition.
*Add the nutmeg, all-spice, cardamom, cinnamon, baking soda and baking powder; mix again for approx. 3-minutes.
*Finally add the flours and mix until everything is evenly distributed.
*Using a Tbsp-scoop, scoop out the dough onto the ungreased baking sheet/pan.
Using either the bottom of a glass or your palm, flatten slightly the cookies.
Spacing the cookies approx. 1-inch apart.
*Bake for approx. 8-minutes or until set.
Let cookies rest onto baking sheet/pan for approx. 1-minute before moving onto a wire-rack to cool.

Vanilla Drizzle

1 cup sifted confectioners' sugar
1/2 tsp pure vanilla extract
3 Tbsp cream (35%)  --  could use any kind of milk, 3%, 2% or skim.

*Whisk together the sugar, vanilla and cream until it form a smooth glaze.
*Using a fork drizzle the glaze onto the Chai Cookies.
*Let the drizzle set for approx. 2-minutes before moving to an air-tight container.
Or to eat.


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