Chai-Spiced Ackee Cookies
Reminiscent of Jamaican bulla these cake-like cookies are a breeze to make
Ingredients
Dry mix:
- 2 cups All purpose flour
- 1/2 tsp Baking Soda
- 1 tsp Chai spice mix I make my own homemade blend, you can use your own blend or store bought
- 1/2 tsp Salt
Wet mix:
- 3/4 cup Parboiled/canned ackee packed into the cup when measuring
- 1/2 cup Unsalted butter* melted
- 1/2 cup Granulated white sugar
- 1/4 cup Brown sugar packed
To finish:
- Raw/Demerara sugar to finish
Instructions
- Whisk together the dry ingredients to combine in a bowl to combine
- Combine wet ingredients in a blender or food processor and blend till smooth.
- Make a well in the centre of the dry ingredients then pour in the wet, mix till well combined but don’t overmix.
- Chill for 30 minutes.
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- In a shallow bowl, pour a layer of raw/demerara sugar.
- Using a cookie scoop (I used the black handled OXO one which I believe dishes 2 tbsps at a time), scoop balls of the cookie dough and drop onto the sugar to coat the base.
- Place them sugared side up on the cookie sheet then press down (these will not spread a lot so it’s important to press them down evenly).
- Repeat till you have used all the cookie dough. It may be necessary to do this in batches depending on how many cookie sheets you have as you don't want to crowd the trays
- Bake for 10 to 12 minutes till the edges have browned.
- Let cool for a couple minutes before moving to a cooling rack.
- Let cool completely before filling (I used a piping bag to pipe the ganache into the cookies but you could scoop it or smear it with a spatula if you like)
- Enjoy!
Notes
*You can reduce the butter to 1/4 cup but the texture will be a bit more rough **To make them vegan replace the butter with margarine, vegan butter or coconut oil