​Ingredients
o125 gr castersugar

o 1 tbs brown sugar
o 100 gr butter
o 250gr white flour
o 1/2 tsp black pepper

o 1/2 tsp cinnamon
o 1/2 pack of baking powder
o 1 tsp of bourbon-vanilla extract
o 1 "Chai" tea bag ( if you don't have the usual spice mixture)
o 150 ml milk

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o a mixer (the dough is sticky, you wouldn't want to touch it)

o a piping bag with a plain nozzle

Preparing
- boil the milk until it gets a skin and put the *Chai tea bag in right away.​

- let it rest about 7-8 minutes and take out the tea bag.
- take 2 spoons of warm milk in a deep bowl and whisk the butter until creamy.​

- add the caster sugar, brown sugar and vanilla and keep whisking.
- mix white flour, baking powder, pepper and cinnamon.
- add the dry mixture slowly to your bowl and mix until you get a sticky dough. ​

- place your piping bag in a tall glass and put your sticky dough in the piping bag with the help of a spoon.​

- let the dough rest for 30-35 mins. (remember to close both ends of the piping bag tightly. you wouldn't want to get your dough dry)

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Baking
- after 30-35 minutes, on a baking paper laid tray, pipe your dough. (if you want crusty cookies, the diameter needs to be around 1,5 - 2 cm and remember to leave at least 2 cm gaps between the cookies)
-bake for 11-12 mins. at 160°C pre-heated oven.

(my oven usually bakes everything very quickly. so, you shall bake them until they are dark golden colour)



Tip:

  If, you want them extra crusty, turn off your oven after they are baked and leave the cookies in the oven with the oven door slightly open.

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Bon Appétit! :)​