I’ve been traveling on and off for almost 6 weeks (sharing the Food Gift Love with all of you). The part of home I miss the most? Just this…
I miss being in my own kitchen, and cooking or baking whatever recipe comes to mind. I don’t miss multi-step dishes. What I long for are a few moments to toss together those effortless recipes that just make sense, that make me feel like I cook, that trigger that superhero feeling deep within, turning all the stresses of the day into something delicious and almost triumphant.
MORE: Can’t wait for these cookies? Try these ready to eat Macaroons.
My Chai Palmiers are one of those recipes that require so few ingredients to be ready to taste and share. Puff pastry is always standing by in my freezer or at the local grocery store; you can also make your own with Ashley’s stunning recipe. Place it in the fridge to defrost overnight the moment the thought to make these cookies crosses your mind. Once it defrosts, you’re about 15 minutes away from chai-spiced bliss.
I often keep the ground chai spice mix – a blend of cinnamon, clove, cardamon, coriander, black pepper and fennel – on hand for these cookies or as a topping for a bowl of long-cooked oatmeal (the sort that’s simmered with a little dairy or non-dairy milk) on the weekends. Oh my goodness, chai-infused oatmeal is like nothing else…but it is definitely a story for another day.
Add the sugar and salt to the chai spice mix when you’re making these cookies. Then roll out all the dough and sprinkle, sprinkle, sprinkle. Don’t forget the finely diced candied ginger – it’s a nice surprise and bite in the final cookie.
MORE: There’s a recipe for candied ginger in my new cookbook, Food Gift Love.
After you’ve made all the correct folds, position your log in front of you and slice your cookies to life. Be careful to keep all the warm spice mixture in between the thin layers. Bake them for a few minutes on one side and then flip – the flipping ensures that both sides caramelize nicely. It’s as if the butter sinks toward the baking sheet, intermingling with the chai spices just long enough to become something sticky and new. It kindly does it again once flipped.
This recipe makes about two dozen cookies. It’s just enough to serve half to a small crowd with tea or coffee, and to gift the other half away to a colleague or friend, who is sure to flip for them, too.
MORE: I’m happy to talk cookies or chai or anything when I meet you at the Eat Boutique Holiday Market.
Makes: 24 cookies
Prep Time: 30 Minutes
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground fennel
- 1/4 cup sugar plus 1/4 cup sugar, divided
- 1/2 teaspoon sea salt
- 1 puff pastry sheet, thawed (14 ounces)
- 2 tablespoons candied ginger, finely diced (about 1 ounce)
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- Make the chai spice mix: Mix or whisk the cinnamon, cloves, cardamom, coriander, black pepper, fennel, 1/4 cup sugar, and sea salt together. Set aside.
- On a clean work surface, sprinkle the remaining 1/4 cup sugar and open your pastry out on top of the sugar. Sprinkle the chai mix all over the top of the pastry. Roll the dough out a little larger to be about 15- or 16-inches x 13-inches. Sprinkle the candied ginger all over the top of the pastry.
- Fold both long sides of the pastry in, making sure the edges touch each other. Fold both long sides up and in again, getting the edges to touch each other. Now, take one long side and fold it up and over to cover the other long side. Tap the top of the dough lightly to nudge the dough together.
- Slice the dough into 3/8- or 1/2-inch slices and place them cut side up on the lined baking sheet.
- Bake the cookies for 6 to 7 minutes, or until caramelized and cooked through. Flip each cookie and bake again for 3 to 4 minutes, or until caramelized on the other side. Move to a cooling rack and cool completely before serving.
- White cake box (Try this one)
- Cream grosgrain ribbon
- Place cookies in cake box.
- Tie long length of ribbon around box into a knot. Trim excess ribbon.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.