b'The Great Eastern Mail AUGUST 26, 2022 11food & winePrep Time: 20 mins makesCook Time: 10 mins 36Additional Time: 1 hr 30 minsTotal Time: 2 hoursCardamom GingerCookies Cardamom ChaiThese cardamom shortbread cookies are supremely tender and full of flavour. With this recipe, youll get a soft,Everyone has their own preference when it comes to buttery shortbread cookie infused with the rich aroma chai. Some like more milk, some do not like milk at all. of ground cardamom. Some prefer stronger chai while others would want ingredients very little tea flavor in their chai. This recipe can also becup unsalted butter, softened 1tspn ground cardamom cup Copha (shortening), softenedtsp salt adjusted according to your preference and taste. cup confectioners sugar, sifted 2cups (325 g) all-purpose flour If you want a stronger ginger flavor, add more ginger.1 tbsp pure vanilla extract If you like milky chai, add more milk and so on.method1.Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, cream theingredientsbutter and Copha (shortening) together on medium speed for 1-2 minutes. 1 cup waterinch ginger grated2.Add the confectioners sugar, vanilla, cardamom, and salt. Beat on medium-low speed just cup milk 2 green cardamomuntil combined. Add the flour and beat on the lowest speed just until no visible streaks of flour1 teaspoon black loose tea leaves sugar to tasteremain. 3.Shape the dough into a ball and flatten into a disk. Wrap the disk tightly in plastic wrap andmethodrefrigerate for 30-60 minutes, until the dough is firm enough to roll out. 4.Preheat the oven to 180C. Line 3 baking sheets with parchment paper or a silicone mat. Lightly1.Peel the cardamom and take out the seeds. Crush them using a mortar and pestle. Set aside. flour the work surface and roll the dough to a little less thaninch thickness. Use cookie cutters2.Heat water in a saucepan on medium flame. Add grated ginger and crushed cardamom seeds. to cut desired shapes. Place the cookies 1 inch apart on the baking sheets. Refrigerate for 303.Once the water is hot, add the milk and also the sugar (if using). Let the milk and spices comes minutes.to a boil. 5.Bake 1 sheet at a time for 8-10 minutes, until lightly browned around the edges and center is just4.Add the tea leaves and simmer for a minute or two. Simmer more for a stronger chai. Strain the set. Cool cookies on the pan for 5 minutes then transfer to a wire rack to cool completely. chai into the cup using a strainer.You cant resistB A K I N GF R E S H-6D AY SAW E E KGREAT RANGE OF BREAD VARIETIES, PIES, PASTIES, BISCUITS & SLICES, QUICHE AND SAUSAGE ROLLS + MORE! WE ALSO HAVE COFFEE, HOT CHOCOLATE AND CHAI LATTEVISIT ONE OF OUR 2 BAKERIESGIPPSLANDS BAKEHOUSE BAIRNSDALES BAKEHOUSE235 THE ESPLANADE,75 NICHOLSON ST, LAKES ENTRANCE BAIRNSDALE 5152 5312'