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Santa’s Cookies

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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

  1. 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. 
  2. Preheat oven to 180C. Grease 2 baking trays with melted Anchor butter.
  3. 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.
  4. 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.
  5. Bake for 8 minutes or until golden and just cooked through. Set aside on the trays for 10 minutes to cool.

Serve and Enjoy!