Triple Ginger Chai Cookies
I'm bored of chocolate chip - there I said it. I want a cookie thats exciting! A smack of flavour or maybe some heat! These cookies came to me when I was drinking my daily Almond Chai Latte (forgive me, I'm not a coffee drinker), why not make a nutty, sweet, spicy version of a chai latte in a cookie? Radical thinking, I know. I'm sure its been done elsewhere but MY cookies are REALLY spicy - like triple ginger spicy. Fresh ginger, crystallised ginger, and ground ginger, plus a little cardamom, cinnamon, cloves, vanilla and macadamia nuts too. If you want to be extra like me, you can also dip these in ginger infused white chocolate - but thats totally optional! Please enjoy and let me know what you think!
For the cookies:
285 grams of all-purpose flour
2 teaspoons baking soda
2 teaspoon of salt (I use Maldon)
3/4 cup of butter, room temperature
3/4 cup of soft dark brown sugar, packed into cup
2 teaspoons of vanilla paste or essence
1 tablespoon of finely grated or microplaned fresh ginger
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon of ground cardamom (or allspice)
1 teaspoon of ground cloves (or allspice)
2 large eggs
100 grams of macadamias
100 grams of crystallised ginger
For the ginger white chocolate glaze:
2 teaspoons of ground ginger
1 heaped tablespoon of coconut oil
3/4 cup of white chocolate, roughly copped
Preheat to 155°C fan-forced (175°C or 350°F). Line two baking sheets with baking paper and set aside.
Place butter in the microwave proof bowl and microwave to soften slightly, about 30 seconds (its okay if some is melted). While you are doing that, in a medium bowl thoroughly whisk together flour, dried spices, baking soda and salt.
In a large bowl, with an electric whisk (handheld or stand mixer) mix together dark brown sugar and softened butter. Next add the eggs, vanilla, and fresh ginger, making sure you are whisking thoroughly after each new addition until the mixture is smooth, creamy and the sugar is mostly dissolved.
Using a wooden spoon or spatula, fold in the flour mixture until just incorporated, and then fold in macadamia nuts and crystallised ginger. The mixture should be quite wet at this stage - leave it for about 30 minutes to an hour in the fridge (covered) so that the flour can hydrate and the mixture thickens.
Scoop out a small handful sized portion (about 3 tablespoons) roll into balls and flatten slightly, and place on baking sheets evenly spaced away from each other.
Bake cookies for around 13-15 minutes, and let cool for at least 15 minutes before serving or decorating. When you first take the cookies out of the oven they should still be soft-ish on the top, they will harden and crisp up as they cool. Please enjoy!
To make and decorate the cookies with the ginger white chocolate glaze:
In a microwave proof bowl or mug, add white chocolate, ginger and coconut oil. Microwave for around 30 seconds and then give it a stir. If it is a suitable consistency for piping (running but viscous) it is ready.
To make the half covered cookies: dip half of one cookie into the bowl of white choc mixture, then set aside.
To make the squiggly cookies: fill a piping (or ziplock) bag with the white choc mixture and pipe the mixture onto the cookies quickly, in a zig zag pattern - don't worry they are supposed to be a little messy!
Once you have decorated the cookies, let them set at room temperature for at least an hour and a half (or else the glaze will smudge). If your kitchen is humid, you can rest the cookies in the fridge.
Notes: This cookie dough can be made up to 3 weeks in advance - roll the cookie mixture into tubular shape (so that you can easily slice rounds off later) and cover tightly in cling wrap before storing in the freezer. Store baked cookies in an air tight container for up to 5 days (If they last that long!!!)