Chef Karen Barnaby’s Chai Spiced Butter BallsJun.16.2014
“Tealeaves has been an inspiration for me since they invited me for a tea tasting many years ago. I recall only sampling 27, and was told that the record was 40! I’ve used their tea as a marinade for salmon and goat’s cheese and dabbled with it in baking. This was my most successful cookie experiment and would make a fantastic Christmas cookie.”
· ingredients ·
2¼ cups (535 ml)
½ tsp (2.5 ml)
1 Tbsp (15 ml)
1 cup (240 ml)
Unsalted butter, at room temperature
¼ cup (60 ml)
Icing sugar, sifted
1 tsp (5 ml)
1-1½ cups (240-360 ml)
Icing sugar, for rolling cookies in
Yields: 36 cookies
· steps ·
Preheat the oven to 400°F (200°C).
Combine the flour, salt and chai* with a whisk until well mixed.
In a large bowl, beat the butter with an electric mixer until smooth. Gradually beat in the icing sugar until fluffy. Add the dry ingredients and mix only until combined. The dough will be a bit crumbly.
Roll level tablespoons of dough into balls and place an inch (2.5 cm) apart on parchment lined baking sheets.
Bake in the middle of the oven for 10 minutes until lightly golden and pale brown on the bottoms.
Let cool on the pan for 5 minutes on a cooling rack.
Place the icing sugar in a shallow container and roll each cookie in the sugar, covering it completely.
Transfer to a rack to cool. When completely cooled, roll in the icing sugar again.
Store in an airtight container between layers of waxed or parchment paper.
*Grind the chai using a coffee or spice grinder before combining with flour and salt.
¹ Released in October of 1999, published by Whitecap Books.