Chai Tea Cookies

It’s Fair Trade month so I’d love to introduce you to a wonderful Fair Trade farmer!  Jiang Fengzu, an inspirational tea farmer & member of the Jiangxi WuYuan Xitou Tea Farmers Association in China.

Jiang Fengzu, 69, from Xitou, picks tea on her organic tea plot. Jiang was one of the first members to join the Organic Tea Farmer cooperative in 2006 and start working with Fair Trade. “I’m grateful to have been able to produce quality tea and help my community at the same time. With support from the premiums on Fair Trade sales, we’ve assisted children’s’ educations, helped with medical bills, planted trees, trained upcoming farmers, constructed roads and even street lamps.”

And in honor of Jiang and Fair Trade month, be sure to try my Fair Trade  vegan Chai Tea cookies recipe! Perfect for a crisp fall evening treat!

• 1 cup vegan butter
• 1 cup granulated sugar
• 2  egg replacers, mixed
• 3 cups all-purpose flour, sift before measuring
• 1 teaspoon baking soda
• 6 ounces brewed Chai Tea (I used Fair Trade Choice Organic Rooibos Chai)
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• granulated sugar, for sprinkling

Preheat oven to 400° degrees.

Cream butter and sugar until light; add egg replacer and beat until light and fluffy.

Sift together the sifted flour, baking soda; add to the creamed mixture, alternating with 1/2 cup of the chai tea. Then stir in the cardamom and cinnamon.

Drop dough by teaspoonfuls, 2 inches apart, onto un-greased baking sheets. Bake cookies at 400° for 8 minutes or until lightly browned around edges. Brush hot cookies with remaining chai tea then sprinkle with a little granulated sugar. Remove cookies to cooling racks.