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Vanilla-Chai Sandwich Cookies

bigstock-Masala-Chai-34448432Spice Mix

Prepare a second batch of the following mix if also making the Chai-Spiced Warm Mylk.
Makes 1 ½  tablespoons

Ingredients

  • 1 ½  tsp ground ginger
  • 1 ½  tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 ⁄ 2 tsp ground allspice
  • 1 ⁄ 4 tsp ground cloves

Method

In a small bowl, whisk all ingredients together. Store the spice mix in an airtight container if not using immediately.

Cookie Icing

Makes 2/3 cup

Ingredients

  • 1 cup (250 mL) powdered sugar
  • 2 tbsp shortening (such as Spectrum palm shortening)
  • 1 tbsp plain dairy-free milk alternative
  • 1 ⁄ 2 tsp vanilla extract
  • Pinch salt

Method

  1. Sift the powdered sugar into a mixing bowl.
  2. Add the shortening, milk alternative, vanilla and salt and, with your mixer on low, blend until the powdered sugar is incorporated.
  3. Turn the mixer up to medium; whip for 2 minutes, or until the icing is stiff but creamy.

Get a double dose of sweet and spice by dunking these cookies  in a delicious warm glass of Chai-Spiced Warm Mylk.

Alisa Fleming is Allergic Living’s Senior Editor and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living. She is also founder of Godairyfree.org. Recipe first published in Allergic Living magazine.

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