There are other things I enjoy outside of cooking, I promise.
Live music, for one. Drinking an unholy amount of coffee. Paddle boarding. I’m the owner of a weird amount of dinosaur related items. I’m developing a similar collection of anchor themed things. I like homeware shops, full of things that I probably don’t need, but want all the same. Stationary. Military history. Book stores, with their delicate smell of dusty paper. Generally getting out and loving all the awesome things Perth has to offer, especially in the summer months.
Last weekend, I felt an urge to bake.
This was thoroughly stupid, because it was something like 36* outside, and I was cranking up the oven. I may have had to make mercy dashes upstairs to stand under the air-conditioning, then run back downstairs to carry on.
Equally as stupid, as this recipe yielded around 36 biscuits. Having no housemates at the moment, what the hell am I going to do with that many biscuits?
Located on Oxford St, are the amazing team at Studio Bomba.
They sell delightful bits and bobs, design and press their own paperwares and provide workshop space for their resident creatives. Oh, and they’re all lovely. They are also the design team behind the upcoming Fringe World festival, which you need to check out. I can’t go in there without coming out again, giddily clutching something that I’ve justified as a need, not a want.
The Bomba team very graciously accepted my biscuit donation, and I left with a very pretty pair of anchor earrings. A win for all concerned!
These cookies are begging for a cup of tea, delicately spiced and sweet, without being overpowering. If you aren’t a fan of chai tea (shame on you!), don’t worry, I tested them on several non-chai peeps, and they still really enjoyed them.
Plus, I can’t tell you how good they smelled while baking. Heaven.
Chai Spiced Sugar Cookies
Adapted from My Baking Addiction
2 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1. Preheat oven to 180 degrees. Line a baking sheet with baking paper; set aside. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.
2. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
3. In a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract, combine until fully incorporated. Slowly blend in dry ingredients mixing until just combined.
4. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.
5. Bake in preheated oven for 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.