Our lucky insiders are enjoying a massive discount on our favourite Chai, from Prana Chai in Melbourne. It is such a lovely sticky bag of yumminess, so fragrant and with just a hint of pepper. I am not a huge chai fan, but I do love this one. If you haven't chai-ed it yet (sorry, couldn't resist) then jump on it and get some home delivered. You won't regret it.
This recipe is just another way we love to use our chai, and they of course, are delicious served alongside a Chai Latte. Go on...you know you want to chai it!
We have a couple of other recipes that were created using Prana when we chai-ed it the first time!
Super comforting and really very Christmassy!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
- 225 Grams butter cold, cubed BUY
- 220 Grams coconut sugar
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 egg
- 2 egg yolks
- 2 Teaspoons cream of tartar
- 1 Teaspoon bicarb soda
- 400 Grams bakers or strong flour
- 20 Grams Prana Chai mix plus some more BUY
- 120 Grams chocolate we used gold and white callets BUY
Place cold butter into the Thermomix bowl and chop 5 sec/speed 5.
Add the sugar, salt and vanilla and combine 10 sec/speed 10. Stop and scrape down the sides of the bowl and repeat. If the mixture is not starting to come together as one, keep blending on speed 8 until you have a semi smooth mix happening. Insert the Butterfly.
Whip 2 min/Butterfly/speed 4. Remove Butterfly.
Add egg, yolks, cream of tartar, baking soda, flour and chai mix and blend 10 sec/speed 5, scrape down and repeat until you have a nice sticky dough. Add the chocolate chips and stir through with a spatula. Transfer to a regular mixing bowl and refrigerate for at least 30 minutes.
Preheat oven to 180°C and line 2 trays with baking paper.
When ready to cook prepare a small bowl with extra coconut sugar and a separate bowl with a little chai mix. Roll about 2 tbsp of dough at a time into a ball and dip just the tops into the sticky chai. Then toss gently in the sugar. Place on the trays. Repeat until the dough is finished.
Bake until golden and fragrant, about 8-10 minutes. Cool 10 minutes on the trays before transferring to a wire rack.