Culinary

Chef Karen Barnaby's Chai Spiced Butter Balls

COOKING WITH TEA

Chef Karen Barnaby's Chai Spiced Butter Balls

Bake up a storm to keep the chill away.

Indulge in these buttery delights with warm cinnamon and fragrant cardamom with a cup of chai and a good book, or serve them at your next afternoon tea party.

[[ recipeID=recipe-8kq8pbgdn, title=Chef Karen Barnaby's Chai Spiced Butter Balls ]]

This delightful recipe was created in collaboration with Tealeaves ICON Chef Karen Barnaby, and was published in her book “Girls Who Dish”¹.

¹ Released in October of 1999, published by Whitecap Books.

“TEALEAVES has been an inspiration for me since they invited me for a tea tasting many years ago. I recall only sampling 27, and was told that the record was 40! I’ve used their tea as a marinade for salmon and goat’s cheese and dabbled with it in baking. This was my most successful cookie experiment and would make a fantastic Christmas cookie.”

Tea in Recipe

BLACK TEA

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Chef Karen Barnaby's Chai Spiced Butter Balls

Servings: 1

Keywords: Baked Goods, Snack

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 2 ¼ Cups Flour (sifted)
  • ½ Tsp. Salt
  • 1 Tbsp. TEALEAVES Herbal Spiced Chai
  • 1 Cup Unsalted Butter (room temperature)
  • ¼ Cup Icing Sugar (sifted)
  • 1 Tsp. Vanilla
  • 1 ½ Cup Icing Sugar (for rolling cookies)

    • Instructions

    1. Preheat the oven to 400°F (200°C).
    2. Combine the flour, salt and chai with a whisk until well mixed. Grind TEALEAVES Herbal Spiced Chai using a coffee or spice grinder before combining with flour and salt.
    3. In a large bowl, beat the butter with an electric mixer until smooth. Gradually beat in the icing sugar until fluffy. Add the dry ingredients and mix only until combined. The dough will be a bit crumbly.
    4. Roll level tablespoons of dough into balls and place an inch (2.5 cm) apart on parchment lined baking sheets.
    5. Bake in the middle of the oven for 10 minutes until lightly golden and pale brown on the bottoms.
    6. Let cool on the pan for 5 minutes on a cooling rack.
    7. Place the icing sugar in a shallow container and roll each cookie in the sugar, covering it completely.
    8. Transfer to a rack to cool. When completely cooled, roll in the icing sugar again.
    9. Store in an airtight container between layers of waxed or parchment paper.