bonappetit4.6
Masala Tea Creme Pies
A simple sandwich cookie made with black tea, fresh ginger, and ground cardamom that tastes just like a cup of milky chai.
👥 16 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●oven
- ●spatula
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
Cookies
2
Place a rack in middle of oven; preheat to 375°. Melt ½ cup (1 stick) unsalted butter in a small skillet over medium-low heat (don’t let it boil). Stir in 1 Tbsp. black tea leaves (from about 3 bags), then pour into a medium bowl, scraping pan to get all the bits of tea. Let butter mixture sit until barely warm, about ⏱️ 10 minutes.
. black tea leaves (from about 3 bags)1 Tbsp. (packed) finely grated peeled ginger1 tsp
3
Add 1 large egg, ¾ cup (150 g) granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract to butter mixture and mix vigorously with a rubber spatula until smooth. Add ¼ tsp. baking powder, ¼ tsp. baking soda, and ¼ tsp. ground cinnamon and mix again to combine. Add 1½ cups (187 g) all-purpose flour and mix until no dry streaks remain, making sure to scrape sides and bottom of bowl.
large egg1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. (packed) finely grated peeled ginger1 tsp. vanilla bean paste or vanilla extract1 tsp½ tsp. vanilla bean paste or vanilla extract½ cup (1 stick) unsalted butter½ cups (187 g) all-purpose flour1
4
Divide dough into 32 portions (2 tsp. or 14 g each; easiest way to do this is to divide dough into quarters, then divide each quarter into 8 pieces). Roll each portion into a ball. Divide balls between 2 parchment-lined baking sheets, spacing evenly apart.
5
Working with 1 baking sheet at a time, bake cookies until puffed and dry to the touch, 6–⏱️ 8 minutes. Let cool on baking sheets. Do Ahead: Cookies can be baked 5 days ahead. Store airtight at room temperature.
6
Filling and Assembly
7
Using an electric mixer, starting on low speed and moving to medium, beat ¾ cup (83 g) powdered sugar, sifted, 6 Tbsp. unsalted butter, room temperature, 1 tsp. (packed) finely grated peeled ginger, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. ground cardamom, and ½ tsp. vanilla bean paste or vanilla extract in a medium bowl until smooth and fluffy, about ⏱️ 3 minutes (or, you can use a whisk).
. unsalted butter, room temperature6 Tbsp. (packed) finely grated peeled ginger1 tsp. vanilla bean paste or vanilla extract1 tsp½ tsp. vanilla bean paste or vanilla extract
8
Transfer filling to a pastry bag fitted with a medium round tip. Turn half of the cookies over and pipe kisses of filling onto flat sides, dividing evenly (alternatively, you can dollop a heaping 1 tsp. filling onto each one). Place remaining cookies, right side up, on top, gently pressing until filling spreads almost to edges of cookies. Chill creme pies ⏱️ 10 minutes to allow filling to firm slightly before serving. Do Ahead: Creme pies can be assembled 2 days ahead. Transfer to an airtight container and chill. Bring to room temperature before serving.
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