125 g butter
175 g brown sugar
2 Tbsp golden syrup
1/2 tsp bicarbonate soda
1 pinch of salt
3/4 tsp ground ginger
1/2 cup finely cut fresh ginger
1/2 cup finely cut crystallised ginger
1/2 cup finely cut dates
1 Tbsp ground linseed
1 Tbsp sesame seeds
1 Tbsp Yogita Masala Organic Chai
150g wholemeal flour
150g rolled oats or unsweetened muesli
Preheat oven to 180°C. Line 2-3 baking sheets with non-stick baking paper.
Bring 1 1/2 cups of water to a boil and add 1 Tbsp of Yogita Yoga chai, reduce heat and simmer for 5 minutes, then strain chai through fine-mesh tea strainer.
Combine oats, dates, fresh, ground and crystallised ginger in a mixing bowl and infuse with chai for 20 minutes.
Combine softened butter and brown sugar. Then add golden syrup, bicarbonate soda, a pinch of salt, linseed meal and sesame seeds. Stir in flour and oat-date-ginger mixture to form a firm dough.
Use a Tablespoon to place dollops of cookie dough on the trays and bake for 12-15 minutes or until edges start to turn dark golden. Leave on the trays to firm up, then transfer to a rack to cool completely.
Makes approximately 25 cookies
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Ginger & Date – Chai Infused Oatmeal Cookies