Wintery Choco-Chai Cookies

Ingredients for 1 servings:

• 20 g tea (Choco Chai tea or 10 tea bags)
• 150 ml water
• 150 g spelt flour (wholemeal)
• 100 g spelt flour, T 630
• 100 g almond(s), ground
• 1 tsp, crushed cream of tartar baking powder
• 1 pinch of salt
• 1 m.-sized egg(s)
• 4 tbsp tea, boiled Choco Chai tea
• 100 g chocolate coating, finely grated, dark chocolate
• 80 g butter, soft
• 150 g sugar
• 1 pinch of cinnamon
• 1 pinch of cardamom
• 2 medium-sized egg yolks
• 1 tbsp, levelled sugar
• 1 tsp tea (chocolate chai tea) ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 38 minutes

for the cold season, makes about 65 pieces

Cover the tea and boil in a small saucepan for 15 minutes, then let it cool. Beat the butter, sugar, egg, and salt until thick and creamy. Mix the flour, almonds, baking powder, cinnamon, and cardamom and knead into the butter mixture along with the tea and chocolate coating (using a food processor or dough hook). Wrap the dough in cling film, flatten, and chill for at least 1 hour. Roll out the dough to a thickness of 4 mm and cut out any desired shapes. Place on two baking sheets lined with baking paper. Beat the egg yolk with the sugar and tea and brush onto the cookies. Bake in a preheated oven at 180°C on the middle rack for 8-10 minutes until golden brown. The cookies freeze well.