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GOLDEN OAT MASALA CHAI CUSTARD SANDWICH COOKIES

Golden Oat Masala Chai Custard Sandwich Cookies Delight

Golden Oat Masala Chai Custard Sandwich Cookies are a delightful fusion of cozy chai flavors and creamy custard filling, perfect for tea time.
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Prep Time 30 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: British, Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free version
  • 1 cup Quick Cooking Rolled Oats traditional oats can be used for a different texture
  • 1/2 cup Dark Brown Sugar coconut sugar makes for a great less processed alternative
  • 1/2 cup White Sugar granulated sugar works perfectly here
  • 1/2 teaspoon Salt crucial for balancing sweetness
  • 1/2 cup Unsalted Butter swap with coconut oil for dairy-free
  • 1/4 cup Golden Syrup/Honey maple syrup is a suitable alternative
  • 2 tablespoons Water
  • 1 teaspoon Baking Soda
  • 2 tablespoons Dry Masala Chai can replace with chai tea blend
  • 1 teaspoon Fresh Ginger use 1/4 teaspoon dried ginger as a substitute
For the Custard Filling
  • 1 cup Custard Powder cornstarch can be used
  • 1 teaspoon Masala Chai Spice Mix alternative: blend of cardamom, ginger, and cinnamon
  • 1/4 teaspoon Black Pepper optional for a milder flavor

Equipment

  • oven
  • mixing bowl
  • Whisk
  • Saucepan
  • Baking Sheets
  • parchment paper
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, oats, dark brown sugar, white sugar, and salt.
  3. Melt butter in a saucepan until golden brown, then stir in golden syrup and water.
  4. Combine the browned butter mixture with dry ingredients until a dough forms.
  5. Shape the dough into balls and place them on the baking sheets.
  6. Bake for approximately 8 minutes until the edges are golden.
  7. Let the cookies cool on trays for a few minutes before transferring to a wire rack.
Custard Preparation
  1. In a saucepan, simmer hot water, dry masala chai, and fresh ginger for about 5 minutes.
  2. Strain solids to leave a fragrant chai infusion.
  3. Return chai liquid to heat, stir in sugar until it reaches 240°F (115°C).
  4. Whisk egg yolks and gradually mix in the hot chai syrup and custard powder until smooth.
  5. Whisk softened butter into the custard mixture until fluffy.
  6. Pipe custard filling onto one cookie and sandwich with another.
Serving
  1. Enjoy cookies immediately, or refrigerate for a chilled treat.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 9gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days or refrigerate for a week. Freeze for up to a month. Reheat before serving if desired.

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