10 T butter
1/2 C packed organic brown sugar
2 T loose leaf chocolate chai tea
1 egg, beaten
2 C white whole wheat flour
raw turbinado sugar and unsweetened cocoa powder
Preheat the oven to 375 degrees. Beat the butter and sugar until fluffy. Stir in tea leaves until well combined. Beat in the egg, then carefully fold in the flour.
Roll the dough intoa long cylinders. I opted to do two smaller cylinders. Flatten the cylinder into a rectangular shape or keep in a cylinder, pressing raw turbinado sugar or unsweetened cocoa powder into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.
Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Bake for 15-18 minutes until slightly browned. Transfer to a wire rack to cool completely.
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