Almond Chai Tea Cookies

Almond Chai Tea Cookies

225 grams butter
1 cup (225 grams) soft brown sugar
2 egg yolks
1 tablespoon chai tea (2 or 3 teabags), crushed
1 teaspoon vanilla essence
1 3/4 cups (225 grams) plain or wholemeal flour (I used half and half)
1 teaspoon baking powder
1 cup (110 grams) rolled oats
100 grams toasted flaked almonds
*Optional - 100 grams dark chocolate chips*

Preheat the oven to 180 degrees celsius and line a couple of cookie trays.

Cream the butter with the brown sugar, then add the egg yolks one at a time and beat well.

For the chai tea, I took mine out of the tea bags and crushed them up a bit further with a mortar and pestle, but if it seems fine enough already or you don't mind larger flakes, you could skip that bit. Whether you crush them up extra or not, add the chai tea and the vanilla to the butter mixture and beat well.

Add the flour, baking powder, rolled oats, almonds and the chocolate chips, if you are using them. You can begin to mix the dough with a large spoon but you will probably end up having to use your hands to combine everything properly. The mixture will be a little sticky but easy enough to roll into balls.

Roll small balls of the dough and press onto the prepared cookie trays, leaving plenty of room for spreading. Bake for 12 to 15 minutes, depending on how crispy you like your cookies. Let them cool a little on the tray, then carefully move them to a wire rack to finish cooling.