Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chai sugar cookies (inspired by Taylor Swift's recipe – courtesy of tast.com.au)

13 ingredients
250g butter, chopped, at room temperature
110g (½ cup) caster sugar
80g (½ cup) Coles soft icing mixture
2 chai tea bags
1 egg
2 tsp vanilla extract
300g (2 cups) plain flour
1 tsp baking powder icing
230g (1 1/2 cups) Coles soft icing mixture, sifted
25g butter, at room temperature
1 tbsp milk, or water, plus extra, if needed
¼ tsp ground allspice
¼ tsp ground cinnamon


7 method steps
Step 1 Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking
paper.

Step 2 Use electric beaters to beat the butter, sugar and icing mixture in a bowl until
pale and creamy. Add contents of the chai tea bags and beat until combined. Add
egg and vanilla, then beat until well combined.

Step 3 Sift flour and baking powder into the bowl. Use a spoon or flat-bladed knife to
mix until the dough comes together.

Step 4 Place dessert spoonfuls of the dough, about 4cm apart, on the prepared
trays. Use the heel of your hand to slightly flatten each mound of dough.

Step 5 Bake both trays at the same time for 12-15 minutes or until golden. Cool
cookies on trays for 5 minutes, before transferring to a wire rack to cool completely.

Step 6 Meanwhile, to make the icing, use a wooden spoon to combine the icing
mixture, butter, milk and spices in a bowl until smooth. Add a touch of extra milk or
water and stir well for a glossier consistency, if desired.

Step 7 Spread cooled cookies with the icing, then set aside to set, before serving.

Mike Jeffreys is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Chai sugar cookies (inspired by Taylor Swift's recipe – courtesy of tast.com.au)
13 ingredients 250g butter, chopped, at room temperature 110g (½ cup) caster sugar 80g (½ cup) Coles soft icing mixture 2 chai tea bags 1 egg 2 tsp vanilla extract 300g (2 cups) plain flour 1 tsp baking powder icing 230g (1 1/2 cups) Coles soft icing mixture, sifted 25g butter, at room temperature 1 tbsp milk, or water, plus extra, if needed ¼ tsp ground allspice ¼ tsp ground cinnamon 
7 method steps Step 1 Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
Step 2 Use electric beaters to beat the butter, sugar and icing mixture in a bowl until pale and creamy. Add contents of the chai tea bags and beat until combined. Add egg and vanilla, then beat until well combined.
Step 3 Sift flour and baking powder into the bowl. Use a spoon or flat-bladed knife to mix until the dough comes together.
Step 4 Place dessert spoonfuls of the dough, about 4cm apart, on the prepared trays. Use the heel of your hand to slightly flatten each mound of dough.
Step 5 Bake both trays at the same time for 12-15 minutes or until golden. Cool cookies on trays for 5 minutes, before transferring to a wire rack to cool completely.
Step 6 Meanwhile, to make the icing, use a wooden spoon to combine the icing mixture, butter, milk and spices in a bowl until smooth. Add a touch of extra milk or water and stir well for a glossier consistency, if desired.
Step 7 Spread cooled cookies with the icing, then set aside to set, before serving.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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