Priya's Big Lunch Tea & Biscuits (Chocolate Chip Cookies & Chai)

Priya's Big Lunch Tea & Biscuits (Chocolate Chip Cookies & Chai)

Pryia's cookies
These chocolate chip cookies that are a real favourite of ours - the kids and I have made countless batches over the last few weeks.

You can be done (and washed up!) from start to finish in less than an hour leaving you plenty of time to organise your Big Virtual Lunch. During lockdown my Mum and I have been making Chai in our separate kitchens but at the same time. It makes us feel closer. This recipe makes 25-30 cookies. 

Ingredients

For the cookies:

  • 125g unsalted butter
  • 80g granulated sugar
  • 140g soft brown sugar
  • 1 large egg
  • 220g self raising flour
  • Pinch of salt
  • 1 tsp vanilla
  • 200g chocolate chips
  • 50g chopped pecans (optional)

For the chai:

Chai is Indian tea, brewed in a saucepan and full of warm sweet spices. It was the only tea I drank until I was in my late teens and I quite enjoy the ritual of making it. It’s the first thing I reach for when I’m feeling a little under the weather or just want a little home comfort. You can also use the spice blend in bakes in the same way you would any ground spices – I’ve used it in breads/cakes/cookies and even in buttercream. You can also adjust the spices to your own tastes. This recipe makes enough for a small batch that can be kept for months in an airtight container.

  • 1.5 tsp ground cardamom
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 1/8 tsp ground cloves (a pinch!)
  • ¼ tsp ground white pepper (black is fine you can’t find white)
  • ¼ tsp nutmeg
  • 2 Black teabags/loose black tea
  • 2-3 tsp sugar
  • 300ml water
  • 130ml milk (I use whole)

You wiil also need:

  • Small saucepan
  • Fine sieve/strainer

Method

1. For the cookies, preheat the oven to 180C Fan and a two baking trays with greaseproof or baking paper. Using an electric whisk, cream together the butter and sugars
2. Add the egg and vanilla (you may need to scrape the butter off the sides). Add flour, salt, chocolate chips and bring together just until the mixture resembles wet sand.
4. Roll into balls about the size of a walnut and space out on a baking tray leaving about 3 inches space between the balls.
5. Bake for 8-10 minutes then leave to cool on the baking tray (the cookies will wrinkle and flatten as they cool).

Top tips!

  • These cookies spread a lot so need to be made in batches, have a second tray lined and ready to put into the oven to speed things up (otherwise just make sure your baking tray has cooled before popping the next batch on).
  • You can substitute the chocolate chips for some smarties or crushed mini eggs which kids really enjoy!
6. For the chai, add 300ml water to a small saucepan, add 2 tsp Sugar, ¼ of the Chai masala blend and two tsp loose tea (or rip open two teabags!)
7. Bring to the boil then add 130ml milk and bring to the boil again (careful not to let it boil over – this happens easily!) Simmer for 3-5 minutes until the tea is a deep golden brown.
8. Strain through a fine sieve and serve!

Top tips!

  • If you like ginger, you can add a little fresh ginger in Step 2. If you want to use a plant based milk that’s fine, Oat would be a good sub as it’s quite thick but any would be fine, you just wouldn’t need to brew as long in Step 2. Soak the pan straight after pouring out your tea – it makes the washing up much easier! If you don’t have a strainer, use teabags but you will need to give the pan a little stir to help infuse the tea in step 1.

For more recipes from Priya, go to: Priya O’Shea on Twitter/Insta @priyaoshea