Chai cookies

makes 25 cookies

225g unsalted butter, softened
225g soft brown sugar
2 egg yolks
1 tbsp chai milk (see below)
half a tsp crushed roasted cardamom seeds
1 tsp vanilla essence
225g wholemeal flour
1 tsp baking powder
110g rolled oats
100g Moscatel sultanas

for the chai milk
1 cup of milk
1 cinnamon stick
7 cardamom seeds
1 star anise
half a tsp of fennel seeds

For the chai milk; heat the milk and add the spices. Simmer gently for 5 minutes; then leave to cool.

Preheat the oven to 200ºC. Line the baking tray with greaseproof paper.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg yolks, chai milk, cardamom seeds (discard the husk) and vanilla essence. Sift the flour and baking powder into another bowl and mix well; add the rolled oats. Stir the flour into the butter/ egg mixture; until well combined. Fold in the sultanas.

Place spoonfuls of the mixture onto the lined baking tray and press down with the back of a spoon (dipping it in water stops it from sticking!). Bake for 15 minutes or until golden brown. Leave to cool for 7 minutes. If you have a cookie stamp, use it when you remove the cookies from the oven...