With the half term holidays at an end, and restless children running around the house, the only thing you want for your family is to get out of town. Feeling distracted, tired and unsettled after a long week can drag you down. Craving normality and routine to get you back out there is okay, but tough.
Things are definitely moving in the right direction when the weekend comes around again. Looking forward to spending time baking with the family and eating some quality snacks regardless of your mood or energy level. Seeing the fun and excitement on your kiddies faces, priceless!
The weekend is here and the show must go on. I decided to make these delicious chai spiced almond and hazelnut cookies and they’re pretty incredible if you want to get your kids away from the typical chocolate cookies. The fragrant combination of the sweet spices are downright addictive and makes your home smell warm and wintery especially on a cold day. The chai spiced cookies bring a flavoursome twist to everyday cookies, the variety of toasted nuts add an additional tastiness and can be substituted with pistachio, pecan and many more.
Approximately makes 20
115 grams plain flour
115 grams unsalted butter, room temperature
60 grams ground almonds
40 grams icing sugar
30 grams toasted hazelnuts, coarsely chopped
1 teaspoon pure vanilla extract
½ teaspoon salt
Topping Shopping List:
115 grams icing sugar
3/4 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
Preheat the oven to 160 C/ Gas mark 3/ 325 F.
Line medium to large baking tray with greaseproof paper.
In a stand mixer with the paddle attachment, cream the softened butter, icing sugar and vanilla for several minutes until light and fluffy in a stand mixer with a paddle attachment or with an electric whisker in a large mixing bowl.
Reduce the mixer/ whisking speed to low and slowly sift in the plain flour and salt.
Using a spatula add the ground almonds, and scrape down any excess ingredients from the sides to make sure the dough is evenly mixed. Once mixed add mix in the coarsely chopped hazelnuts.
Using a tablespoon measure out the cookie mixture, using your hands to roll each cookie into a ball and place evenly onto the lined baking tray.
Chill the cookies for 15-20 minutes in the fridge and bake for 20 minutes.
While the cookies are baking in the oven, sift together the topping ingredients in a bowl.
Once baked remove the cookies from the oven. While the cookies are still warm, carefully dust each cookie in the spiced icing sugar topping and set aside to cool.
Once the cookies have cooled, re-toss them again in the spiced icing sugar topping and crunch away.