Honey Chai Easter cookies

The first time I listened to Nirvana was in my cousin’s bedroom. My cousins were quite a few years older and the coolest kids I knew. I got hooked listening to Nevermid and listened to Come As You Are on a loop.
I wanted to tell everyone about it. I was a little late to the party though, this was in 98, so my enthusiasm received a lot of eye rolling because Nevermid was so last year, or so the cool kids told me.

Eighteen years later I receive somewhat the same reaction when a mere few months ago I expressed my love for Chai lattes.

Chai tea, according to snobs around me, was old news. Chai was out, turmeric was in.

 I am no expert, but I played with the spices combination in this recipe at least 10 times now, and it is truly addictive. I am not moving on to turmeric any time soon, I am truly in love with cardamon.

Do you ever feel you’re not paying attention to the food trends and missing out?

Honey Chai Easter Cookies

Ingredients (makes 20-24 biscuits)

150g unsalted butter at room temperature 

100g good quality honey

2 egg yolks

260g plain flour

7 cardamom pods, de-seeded and crushed

2 tsp ground cinnamon 

2 tsp ground nutmeg

1 tsp ground cloves

Bunny cookie cutter

1. Using an electric whisk beat together the butter and honey, making sure no lumps of butter are left in the mixture 

2. Add the eggs and continue to mix on a slow speed setting, slowly adding the flour and spices. At this point you might need to use your hands to incorporate all of the flour. The dough will be a little sticky. Cover and leave it to rest in the fridge for at least 40 minutes.

3. Preheat the oven to 150C fan. Place the dough between two pieces of cling film and roll it until it’s around 1/2 cm thick. 

4. Cut desired shape and place on a non-stick cookie sheet. At this point I used a skewer to make little holes on the bunny to put the ribbon through it, but you can skip this step.

5. Bake for 25-30 minutes. Keep a close eye on it as they will easily burn. 

6. Let them cool on baking sheet first for 5 minutes. I re-did the holes with a skewer while they were still hot. Place them on a cookie rack to cool completely and serve it with cold milk!