Masala Chai Cookies

“Sharma-ji became famous
Making this road side treat,
A hot cup of masala chai
That you just cannot beat.
Sweet and mysterious
A pick-me-up morning sip,
A small plastic tea cup
And spices till the rim.
Dipped with glucose biscuits
For an added energy kick,
The perfect winter’s entitlement
Till the very last lick!”

Many of us grew up eating glucose biscuits dipped in our little cup of morning tea. With busy lives, and busier minds, that entitlement has somehow been lost with time. So I thought, why not combine the taste into a treat that can be grabbed on the go! I just don't want to let that childhood go. Do you?

For the masala chai (makes a strong 3/4 cup of masala tea)
1 cup water
½ cup whole milk
½ teaspoon cardamom powder
¼ teaspoon cinnamon powder
2 cloves, crushed
2 teaspoon black tea leaves

For the cookies (makes around 24 3inch cookies)
2 eggs
1 cup wholewheat flour
1 teaspoon baking soda
½ teaspoon salt
2/3 cup fine brown sugar
6 tablespoon unsalted butter
½ cup honey oat clusters (or plain roasted oats), crushed (optional)

Make the chai
Heat water along with the spices and tea leaves. Once it begins to boil, add the milk, lower heat and let it simmer till the mixture reduces to half its volume. Strain and keep aside.

Make the cookies
Sift the flour, baking soda and salt together.

Melt the butter and mix it with the cooled tea.

Combine the sugar and eggs and beat well. Fold in the dry ingredients, followed by the tea mixture slowly. Finally add the oats (if using) and mix well. The mixture will resemble a sticky dough. Scoop 1 tablespoon of the mixture at a time, and place it 2 inches apart on a greased baking or cookie tray. Remember, the cookies will expand a little so you do need some space in between otherwise they'll all stick together.

Bake at 325 F for 20-22 minutes- the bottom will turn brown and become crisp, but the top will be slightly risen and soft.  Cool completely and serve. Can be stored in an airtight container in the refrigerator for up to 1 week.