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RECIPE

Tay Tay's Treats with a Twist

Posted by The Buzz Team

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.

 

via GIPHY

 

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

 

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📷 Melissa Edyvean @ Bondi Chai

 

How does it go together?

 

The Cookies

1.   Pre-heat oven to 170°C.
2.   Line a tray with baking paper.
3.   Using a mixer, beat butter on medium speed for 1 minute. 
4.   Add vegetable oil. Don't worry if it's not fully blended with the butter.
5.   Add granulated sugar, icing sugar, and ¼ cup Bondi Chai Ginger n Spice.
6.   Beat to combine. 
7.   Add egg and vanilla extract.
8.   Beating on medium speed until completely combined.
9.   Stir in flour, baking powder, and salt with a wooden spoon/spatula or on low speed on the mixer. 
 
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📷 Melissa Edyvean @ Bondi Chai
 
10. Refrigerate dough for 1 hour, or put in freezer for 15 minutes, until firm. 
11. Scoop out two teaspoons, or two melon scoops, of dough and roll into a ball. 
12. Fill a wide bowl with ¼ cup Bondi Chai Ginger n Spice and roll the ball until coated.
13. Place the dough ball on the lined tray and press down with fingers/palm/spoon to form a round shape about 5mm thick.
 
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📷 Melissa Edyvean @ Bondi Chai
 
14. Repeat until all the dough has been used. Place each cookie on the tray about 5cm apart to all room for them to rise and expand as they bake.^ 
15. Bake for 10 minutes (12-14 minutes for larger cookies). 
16. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a rack to cool completely.
 
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📷 Melissa Edyvean @ Bondi Chai

 

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. 

 

via GIPHY

 

Did you make it to Taylor's Eras Tour concert?

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