These snickerdoodles are lightly flavored with masala chai for a delicious snack.
Loosely adapted from Sweet!
by Mani Niall.
This recipe makes a rather small batch of cookies, as far as batches of cookies go; feel free to double it if you're feeding a crowd.
Note that if you use wheat flour (whole wheat pastry or all-purpose) in place of the spelt, you'll want to either use the weight measurement or reduce the amount by a tablespoon or two since spelt flour is lighter than wheat flour and absorbs moisture differently.
To get the seeds out of the green cardamom pods, crush the pods lightly, then pry them open and pull out the seeds.
Extra spiced sugar can be simmered with milk for a tasty drink. Put 1 1/2 teaspoons of spiced sugar and 1 cup of milk (and a tiny splash of vanilla extract if you like) in a small saucepan. Heat gently, swirling occasionally, until the milk is steamy-hot. Turn off the heat and let sit for 5 minutes to infuse, then pour into a mug and enjoy.
All ounce measurements here are by weight.
Nutritional values are based on one of eighteen cookies.