easter baking: vegan chai cookies

I don't really get into the Easter thing, but it is a nice time for visiting friends and family (4 day weekend!) This year instead of chocolate eggs I decided to bake yummy gingerbread-style cookies for giving as little gifts.

I do love gingerbread, but decided to do a little twist and make spicy chai cookies (think chai tea in a biscuit!)

I used this fabulous recipe from the Veganomicon authors, but fiddled with the spices a bit. Instead of their spices, I used 1/2 teaspoon each of ground ginger, nutmeg, cinnamon and cloves, plus a pinch of cardamom. For the tea element of chai I used 1/4 cup of super strong, soy milky tea instead of the 1/4 cup soy milk. Got it?

Anyway, they are delicious! I am even thinking they might make good gifts to send in the mail because the cookies are very hard (good for dunking!) They're so perfect for this heading-into-Winter cold snap in Melbourne. And they are really very easy to make, win-win!

P.S. - the icing on the top ones was Chris's idea - icing sugar & water mixed with red sprinkles! I wanted coloured icing but we have no food dye - was contemplating plum jam until Chris came to the rescue!