Swifty Mania is sweeping the globe as she continues her Eras Tour around the world! To get in the spirit (for the kids, of course) Melissa gave Tay Tay's chai cookies a whirl - with a Bondi Chai twist, of course. Thanks to Joy the Baker for sharing the original recipe.
What's in it?
For The Cookie Dough
- 120g Butter (room temperature)
- ½ Cup Vegetable Oil
- ¼ Cup Sugar
- ¼ Cup Bondi Chai Ginger n Spice x 2, separated
- ½ Cup Icing Sugar
- 1 Egg
- 2 Tsp Vanilla Extract
- 2 Cups Plain Flour
- 1 Tsp Baking Powder
- ½ Tsp Salt
For The Icing (optional)
- 1½ Cups Icing Sugar
- 2 Tbsp Milk
Equipment
- Baking tray
- Baking paper
- Bench or hand-held mixer
- Wooden spoon or spatula
- Teaspoons or melon scoop
- Measuring cups
- Large and medium mixing bowls
- Whisk
📷 Melissa Edyvean @ Bondi Chai
How does it go together?
The Cookies
The Icing (optional)
1. Whisk icing sugar and milk together in a medium bowl.
2. Dollop a small amount of icing in the center of each cookie and spread using a small spatula or teaspoon. Leave a little space at the edge of the cookies icing-free.
3. Sprinkle the remaining Bondi Chai Ginger n Spice over the iced cookies.
4. Serve straight away, or store in an airtight container for up to 4 days.
^ Recipe makes 30 small cookies.
* NB: This is originally an American recipe, so adjustments have been made for Australian standards.
Did you make it to Taylor's Eras Tour concert?