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Santa’s Cookies
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- Cook Time: 8 minutes

Ingredients
- One bag Bigelow Vanilla Chai tea
- 200g Anchor butter, at room temperature
- 3/4 cup, firmly packed brown sugar
- 2 eggs
- 2 cups Five Roses flour
- One glass of
Full Cream milk for Santa!
Directions
- Melt the Anchor butter on the stove on the stove and add your Bigelow’s Vanilla Chai tea leaves. Allow the tea to mix and mingle with the butter for 10-15 minutes without burning or browning the butter. Strain it while the butter is still melted.
- Preheat oven to 180C. Grease 2 baking trays with melted Anchor butter.
- Use an electric beater to beat the butter and sugar in a large bowl until creamy. Add the eggs, 1 at a time, beating well between each addition until combined. Stir in the flour until combined. Use your hands to bring the dough together in the bowl.
- Roll portions of the mixture into 2-teaspoon-sized balls. Place them about 5cm apart on the prepared trays, and use a fork to flatten them slightly.
- Bake for 8 minutes or until golden and just cooked through. Set aside on the trays for 10 minutes to cool.
Serve and Enjoy!