I love sandwich cookies. You can do so much with them. So many flavours. Maybe that’s why I love macarons…. on that note, if you can make macarons, I salute you. In my eyes, you are a kitchen master.
Chocolate-chai may seem like an interesting combination, but it’s glorious. You may have tried ‘dirty-chai’ which is chai with coffee, and I will go a step further to say that chocolate-coffee-chai would probably taste great too… Looks like that’s a new project 🙂
You could easily use these cookies without any filling but why would you not add butter and sugar if you have the time? As long as you are allowed to eat those things, full respect if you can’t 🙂
Cinnamon Cookies Two Ways
1 cup flour
1/2 cup wheat flour
1/2 tsp baking powder
1 tbsp cinnamon
1/2 cup coconut sugar
1 (huge) Tbsp honey, melted
Dash of milk
1 cup icing sugar
For chocolate-chai option:
1 tbsp cocoa
1/2 tsp cinnamon
1/2 tsp ginger
Pinch black pepper
For the Belgium biscuit option:
Pink food colouring
Mix together the flours, baking powder, cinnamon and coconut sugar until combined. Rub in the butter until it resembles fine bread crumbs. In another bowl, whisk the egg until broken up, then whisk in the honey. Add the egg-honey mix into the dry mixture and knead to combine gently, adding some milk if needed to bring the dough together. Knead very lightly then flatten into a disk and chill for about 10 minutes, until roll-able.
Preheat the oven to 180 degrees Celsius and line two baking trays. (Or just grease them if you are lazy)
Roll out the dough on a floured surface until about 3-4mm thick. Cut out into rounds using your desired cutter (mine was 4cm dimeter fluted circle cutter). Transfer to the trays and bake for about 10 minutes, until slightly golden and the cookies move when budged slightly. Cool on a wire rack. Depending on the size of your tray, you make have to bake them in batches.
For the icing, you have two courses of action! Both begin with softening the butter and beating the icing sugar until super light and fluffy.
For the chocolate-chai version, add the spices and NOT the cocoa to the icing and mix. Spoon half into a piping bag and pipe into the center of HALF of the cookies, on the not-so-pretty undersides. Don’t pipe right to the edges; that comes now. Add the cocoa to the rest of the icing and pipe the chocolate-chai around the edges, being pretty if you like. Now top with another cookie to complete the sandwich.
For the Belgium biscuit version, divide the icing in half. Add the vanilla to one half and the pink food colouring (tinted to your desire) to the other half. Spoon each colour into a piping bag and on the bottom half of a cookie, pipe alternating dots of icing around the edge. Fill the centre with jam and sandwich another cookie on top.
Makes about 40 cookies all up, and they last well for a few days 🙂
Have the most wonderful week everyone! 🙂 xx