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GOLDEN OAT MASALA CHAI CUSTARD SANDWICH COOKIES

Golden Oat Masala Chai Custard Sandwich Cookies Bliss

Delight in these Golden Oat Masala Chai Custard Sandwich Cookies, merging spiced tea with classic cookie goodness for an irresistible treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All Purpose Flour Substitute with gluten-free flour if needed.
  • 2 cups Quick Cooking Rolled Oats Regular oats work but may change the texture.
  • 1 cup Dark Brown Sugar Light brown sugar can replace it but may alter flavor.
  • 1 cup White Sugar Coconut sugar can give a different taste.
  • 1 teaspoon Salt Use sea salt for the best result.
  • 1 cup Unsalted Butter Use coconut oil for dairy-free cookies.
  • 1/2 cup Golden Syrup or Honey Maple syrup can also be used.
  • 1/4 cup Water Milk can add a richer flavor.
  • 1 teaspoon Baking Soda No direct substitute available.
For the Custard Filling
  • 2 cups Masala Chai Pre-made tea blends are a great alternative.
  • 1 tablespoon Fresh Ginger Ground ginger works in a pinch.
  • 1/2 cup Custard Powder Replace with cornstarch if needed.

Equipment

  • Oven
  • Mixing bowls
  • saucepan
  • Piping bag
  • Whisk
  • cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, combine all-purpose flour, quick cooking rolled oats, dark brown sugar, white sugar, and salt. Whisk together.
  3. Melt unsalted butter in a saucepan over medium heat, stirring until golden brown, about 5-7 minutes. Let cool slightly.
  4. Mix the browned butter with golden syrup and water until thoroughly combined. Pour into dry ingredients.
  5. Form cookie dough into balls, spacing about two inches apart on the baking sheets, and gently flatten them.
  6. Bake for approximately 8-10 minutes until edges are set and tops are golden.
  7. Transfer cookies to a wire rack and let them cool for about 10 minutes.
  8. In a small saucepan, simmer water with masala chai and fresh ginger for 5 minutes, then strain.
  9. Whisk strained chai syrup with egg yolks until thickened, about 2-3 minutes.
  10. Gradually whisk in custard powder and blend until smooth. Slowly incorporate softened butter until combined.
  11. Pipe or spread custard filling on half the cooled cookies, placing remaining cookies on top.
  12. If custard is loose, chill filled cookies in the fridge for about 30 minutes to set.
  13. Serve cookies with a warm cup of tea.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Cool the butter before mixing with egg yolks to prevent curdling. Don't overbake and chill cookies before serving for neater bites. Store leftovers in an airtight container in the fridge.

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