Christmas baking has officially begun! The quantities in the video appear larger because I have doubled the recipe. The measurements given in the video and in the recipe below is for a single recipe. Chai Tea Gingerbread Cookies 2 1/2 cups of flour 1 tbsp of Chai Tea (cut open tea bags: two teabags worth of tea is about 1 tbsp) 2 tsp ground ginger 1 1/2 tsp cinnamon 1/2 tsp baking soda and salt (omit salt if using salted butter) 1/2 cup unsalted butter softened 3/4 cup brown sugar 1 egg 1/2 cup molasses Stir together flour, ginger, cinnamon, tea, soda and salt. In another bowl cream sugar and butter together and add egg and molasses. Blend Make a well in the flour mixture and pour in the molasses mixture. Mix as much as you can with a spoon and then knead with your hands until smooth and of uniform colour. cut into four pieces and wrap in plastic wrap Refrigerate pieces for 30 minutes or until cooled and firm. Roll out dough, one piece at a time between sheets of waxed paper and cut out shapes Refrigerate dough scraps before re-rolling them. Place on greased cookie sheet and bake for 7-10 minutes until edges are darker brown. Opening song and music by Audionautix Opening sequence by Justavlogger

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