Self-care Chai Spice Cookies

Start by making the chai cookie dough

1. Start by browning the butter. Measure the butter into a saucepan and place over medium heat. Stir until the butter has melted.
2. Add the Whittard Cinnamon & Vanilla Chai Loose Leaf Tea. Continue to heat for another 4-5 minutes swirling the pan occasionally, until the melted butter is foamy on top and a golden amber colour underneath.
3. Strain the chai-infused brown butter through a sieve into a mixing bowl and leave to cool for 10 minutes.
4. Now mix in the brown and white sugar until combined.
5. Mix in the egg, egg yolk and vanilla extract.
6. Fold in the flour and salt until the mixture comes together to make a thick cookie dough.
7. Chop the white chocolate into small-ish chunks and fold into the dough.
8. Scoop up heaped tablespoons of cookie dough and roll into balls, placing them on a lined baking tray as you go. You should be able to make 12 cookies in total.
9. Cover the cookies with foil and place in the fridge to chill for 1 hour.
10. Preheat the oven to 180°C (fan) and line two large baking trays with baking paper.
11. Place 4-5 cookies on each baking tray leaving at least 8cm space between each so the cookies have room to spread out.
12. Bake for 10 minutes until golden and firm around the edges. The middle should look pale and under baked. Leave to cool on the baking tray whilst you make the chai glaze.

To make the chai glaze

1. Pour the milk into a mug and add the Whittard Cinnamon & Vanilla Chai Loose Leaf Tea. Heat in the microwave for 20-30 seconds until steamy and piping hot. Stir the milk, then place in the fridge to cool for 5 minutes.
2. Strain the infused milk into a mixing bowl and add the icing sugar. Mix together until you have a smooth icing. If the icing is too thick, mix in a drop more milk.
3. Either pipe or drizzle the glaze on top of the cookies and allow to set.
4. Meanwhile make yourself a warm mug of chai tea, then tuck in and enjoy!