Many people keep a bowl of choccies in the house - or by the front door - for the adorable trick-or-treating children roaming the area in their scary costumes or when throwing a party, but if you're looking for something a little different then check out this delicious cookie recipe from Supper In The Suburbs! We've made some ginger n spice-y tweaks...
1. In a large bowl, cream together the butter, sugar, Bondi Chai powder and vanilla until light and fluffy using the electric mixer.
2. Add in the flour and salt and stir until combined.
3. Add the plant milk and stir, bringing the dough together in a ball.
4. Lightly dust your work surface with flour and tip the dough out (don't worry if it's still crumbly at this stage, there's no need to add extra milk).
5. Knead the dough to bring it together until it's one smooth ball of dough. Avoid overworking it.
6. Wrap the dough in cling film or place it into a Ziploc bag and place in the fridge to chill for at least 30 minutes.
7. While the dough is cooling, line a couple of baking sheets with baking paper and place to one side.
8. Once the dough is chilled, roll it out onto a floured surface. Pick up the dough and rotate in between rolling it out to stop it from sticking to your work surface. Stop once the dough is roughly 5mm / ¼ inch thick.
9. Cut out as many cookies as you can and transfer straight onto the lined baking trays. Place these trays into the fridge for 30 minutes.
10. Bring together all of the trimmings into a ball, re-roll and cut out more cookies. Keep repeating this until you have used up all of the dough and don't forget to chill them before baking.
11. Preheat the oven to 180°C / 350°F / gas mark 4. 12. Bake the cookies for 12-15 minutes until they are just golden brown. 13. Transfer the cookies to a cooling rack and leave to cool completely before decorating.
2. Slowly add 1 tbsp of warm water at a time until the icing is smooth and thick. It should be thick enough to hold its shape when piped.¹
3. Divide the thick icing sugar into smaller bowls and colour with food gel. 4. Transfer some of this thick, colour icing, into separate icing bags. Pipe the edges of your cookie designs and let set slightly. 5. Return the icing to the bowls and add 0.5 tsp of water to each bowl. Stir well until you have a thinner, spreadable consistency (adding a drop or two more of water if you need to). 6. Carefully spoon or pipe the thinner icing into the centre of the cookies, the outlines you have already created will act as a dam to stop it flowing over the edges of your cookies. 7. Add any sprinkles(optional) and dust with Bondi Chai as a finishing touch before the icing sets. 8. Leave the icing to dry for an hour or two before eating.
1. It's very easy to add more water to make the icing thinner than it is to add more icing sugar to make it thicker, so be careful to not be too heavy-handed with the addition of the water. If you are using liquid food colouring instead of gel this may also affect the consistency.
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