Recipe: Tasnim's Chai Saffron Cookies

Chai Saffron Cookies

As the weather got colder, Big Heart Tea Co. knew our recipe list needed some spicy comfort to warm us up. Enter baker Tasnim Rahman, who crafted this Chai saffron spiced cookie recipe just for us.

The Baker

I am Tasnim from Toronto, Canada. I am a high school science teacher, a mom to a toddler, and a content creator. I enjoy baking, painting, traveling and sharing things along the way on my blog and Instagram @ibake_memories.

Inspiration for this recipe

Chai has always been a part of my life. Growing up in a culture where it is a part of every evening, it’s more than a drink for me. The smell takes me back to my childhood. When I make tea, I remember the times I would make it for my parents and family, and the way it brought us all together. “Bikaler chaa nasta”, which translates to evening tea and snacks, is common in most Bangladeshi homes.

I had my first cup of saffron chai in Dubai. The flavor and smell of saffron enhances the spices of Big Heart's Chai, and I knew I had to experiment more with it. This cookie recipe brings these flavours together, topped off with pistachios to add the finishing touch.

The Recipe

Ingredients:

Makes 2 dozen cookies

Big Heart Tea Chai - 2 tsp
Milk - 2 tbsp.
Saffron - ½ tsp
All-purpose flour - 2 cups
Baking soda - 1 tsp
Salt - ½ tsp
Butter (softened) -½ cup
Granulated sugar - ¾ cup
Brown sugar - ½ cup
Egg – 1
Vanilla extract - ½ tsp
Pistachios - ½ cup, crushed

Steps:

Preheat oven to 350°
Warm the milk and add the saffron and chai. Stir everything together, and set aside to let it cool.
In a mixing bowl, whisk together flour, baking soda and salt.
In a separate bowl, beat the butter until soft. Add sugar and mix everything until smooth.
Strain the saffron and chai mixture.
In a small bowl, add the milk mixture, egg and vanilla. Mix everything.
Add the flour mixture to the butter mixture, stirring slowly. Mix until smooth.
Put the cookie dough in the fridge to chill for 30 minutes.
Shape dough into desired shape and top with crushed pistachios. Bake for 12-15 minutes.
Let it cool and enjoy!