Ingredients:
Ganache:
1/3 cup heavy whipping cream
2 chai-flavored black tea bags
230 gms white chocolate, finely chopped

Cookies:
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp of cinnamon powder
1/2 tsp of cardamom powder
1/2 tsp of cornflour
1 cup cold butter
2 teaspoons of vanilla extract Salt & Pepper

Instructions:

1. Bring the cream in a small saucepan to a gentle boil for the ganache, then take it off the heat. After adding the tea bags, wait 10 minutes and then throw away the tea bags.
2. Put the chocolate into a little dish. Bring the cream back to a simmer. Mix it with chocolate and leave for five minutes. Using a whisk, stir until smooth. After about an hour, or when the ganache thickens to a spreading consistency, cool to room temperature while stirring from time to time.
3. In the meantime, whisk together flour, sugar, cornflour, cardamom, cinnamon, and pinch of salt and pepper in a big bowl. Then, whip butter and vanilla together until crumbly. Work the dough until it comes together when pushed. Chill the dough for approximately fifteen minutes, or until solid enough to roll.
4. Turn the oven on to 350°. Roll out the dough to a thickness of 1/8 inch on a lightly floured surface, lifting and twisting it as necessary. Using a 1-1/2-inch circular cookie cutter, cut. Arrange 1 inch apart on baking sheets without oil. Bake for 10–12 minutes, or until light golden. Take off from pans and place on wire racks to cool fully.
5. Line the bottoms of half of the cookies with a heaping teaspoon of ganache, or pipe it in; top with the remaining cookies. Wait for it to settle and then dive into the delicious taste of tea with the crunchy and delectable cookies.

These tea-flavored cookies are the perfect blend of tea and cookies.