Chai Tea Sandwich Cookies

Chai Tea Sandwich Cookies

1/3 cup heavy cream

2 Chai flavoured tea bags 

8 oz white baking chocolate 

2 cups flour

1/2 cup sugar

1/2 tsp cinnamon

1/2 tsp cardamon

1/8 tsp salt

1/8 tsp pepper 

1 cup cold butter, cut into 16 pieces 

2 tsp vanilla 

For ganache, in a small saucepan bring cream just to a boil, remove from heat. Add tea bags, let stand 10 minutes and discard tea bags. 

Place chocolate in a small bowl. Reheat the cream just to a boil. Pour over the chocolate & let stand for 5 minutes. Whisk until smooth and cool until room temperature, stirring occasionally until ganache thickens to a spreading consistency, approximately 1 hour. 

In a large bowl whisk flour, sugar, cinnamon, cardamon, salt and pepper. Cut in butter with vanilla until crumbly. Knead until dough holds together when pressed. Shape into 2 disks, wrap each in plastic wrap and refrigerate until firm, approximately 15 minutes. 

Preheat oven to 350 degrees. On a lightly floured surface, gently roll out the dough to 1/8” thickness, lifting and rotating dough as needed. Cut with a 1 1/2” round cookie cutter and place 1” apart on a baking mat lined baking sheet. Bake until light brown, 10 - 12 minutes. Remove from pan to wire racks to cool completely. 

Spread or pipe 1 heaping teaspoon of ganache and half of the cookies.  Cover with remains cookies amd let stand until set.