Bondi Chai Ginger Spice Cookies
- 2 tspn Bondi Chai Club Cinnamon
- 1 tspn ground ginger
- 1/2 cup butter (softened)
- 1 cup raw sugar
- 1 ½ cups plain flour
- 1 egg
- Cream butter and sugar, fold in egg and ground ginger.
- Add flour and form into a firm dough.
- Roll into a log and roll in the Bondi Chai powder.
- Cover with cling film and chill the cookie dough for 20 minutes.
- Slice log into biscuits and cook for 10- 15 minutes in a moderate oven (180 deg)