Almond Chai Tea Cookies

These cookies were AMAZING!! I couldn't wait to try out this recipe as I love chai tea and putting them in a cookie... YUM. This recipe is based on one from the fabulous Eric Lanlard, my famous baking mad friend. I can call him a friend right... I did make an appearance on his show and we tweet sometimes. ;-P Anyway, back to the recipe, I changed the recipe slightly by adding in chopped almonds to replace the sultanas (not a huge fan of sultanas) and I didn't have any cardamom seeds at the time when I made these. They turned out great with a nice crunch on the outside and soft on the inside, just the way I like to have cookies. The chai tea and almond bonded and created a great flavor for this cookie. I will be adding these to my list of recipes to make again! Try this one out for yourself and get the book for the original recipe with lots of  other yummy goodies in it!

Recipe inspired by Eric Lanlard: Cox Cookies & Cake

Ingredients:
225g unsalted butter, softened
225g soft brown sugar
2 egg yolks
1 tbsp chai tea, crushed (about 2 tea bags)

1 tsp vanilla extract
225g wholemeal flour
1 tsp baking powder
110g rolled oats
100g almonds, chopped

Steps:
Preheat oven to 200C/395F and line 2 baking sheets with baking paper. In a large bowl, cream the butter and sugar together until light and fluffy. Add in the egg yolks, chai tea, and vanilla extract and mix until well combined. Then add in the flour, baking powder, and oats. Once this has combined, fold in the almonds. Place spoonfuls of the mixture on the baking, evenly spaced apart and bake for 15 minutes. Leave to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.