Last weekend, I was in Amsterdam with my best friends, aka my framily, and in a small shop I found this book called “How to Hygge, the secrets of Nordic Living” by Signe Johansen. I read the first chapter in the car backwards home, between my sleepy friends and it described perfectly the way I want to live for the rest of my life. I went to bed and the next morning it felt like I was a new man. I know it sounds ridiculous but lately it felt like I never had peace, I got stressed out all the time, always having the feeling that I had to post a new picture for my followers on instagram, without a special meaning of that picture. That day I made myself some chai latte, and that latte asked for some cookies ofcourse. The whole day I thought about one sentence from the book: “The Nordic philosophy is that it’s never about looking good; it’s about feeling great, all year round.” And since a very long time, I made cookies with sugar in it. Well, coconut blossom sugar, because instead of refined sugar it still got a few minerals in it and I think it got a great caramel taste. But it’s still sugar. And you know what? It tasted a-mazing! Not because there was sugar in it, but from the fact that I had eaten something not super healthy without feeling guilty about it. Nordic people call this Fika, which provides you to work efficiently, to be active, to eat what you love, and to make the most of these convivial moments of downtime during the day. And whoever had a chai latte knows that it’s one of the best things in the world to drink when it’s cold outside. So here is my version of it, made with homemade hazelnut milk. 

For 15 pieces
150g wholemeal flour
175g fine oat flakes
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cloves
80g vegetable margarine
75g nutbutter
150g coconut blossom sugar
2 eggs, L
100g raisins or dried cranberries

For the chai latte | 2 persons
300ml hazelnut milk
1 bag of black tea
1 tsp cinnamon
1/4 tsp clove
1/4 tsp laos
1/4 tsp nutmeg
1/4 tsp fennelseed
1/2 tsp orange zeste

Preheat the oven to 180 °C. Sift the flour over a large mixing bowl. Add the oat flakes, salt, cinnamon and clove. Beat, in a different bowl, the margarine, nutbutter, sugar and eggs creamy. Stir in the flour with a metal spoon, together with the raisins or cranberries. Line a baking tray with baking paper. Make small balls of the dough, order them on the plate and press them flat with a fork. Leave at least 2 cm between each dough ball. Bake the cookies until golden brown for 10-12 minutes. Remove them from the oven and allow them to cool for 5 minutes on the baking tray before placing on a rack. Let them cool completely.
In the meantime, make the chai latte by finely grinding all the spices in a mortar. Put this in a tea holder and let this, together with the teabag, draw for 2 minutes in 200ml hot water. Divide the hot spiced water over two cups and pour 150ml warm hazelnut milk into each cup.

Voor 15 stuks
150g volkorenmeel
175g fijne havervlokken
1/4 tl zout
1 tl kaneel
1/2 tl kruidnagel
80g plantaardige margarine
75g notenpasta
150g kokosbloesemsuiker
2 eieren, L
100g rozijnen of gedroogde cranberries

Voor de chai latte | 2 pers
300ml hazelnootmelk
1 zakje zwarte thee
1 tl kaneel
1/4 tl kruidnagel
1/4 tl laos
1/4 tl nootmuskaat
1/4 tl venkelzaad
1/2 tl zeste van sinaasappel

Verwarm de oven voor op 180°C. Zeef de bloem boven een grote mengkom. Voeg de havervlokken, zout, kaneel en kruidnagel toe. Klop in een andere kom de margarine, notenpasta, suiker en eieren met een garde romig. Roer met een metalen lepel de bloem bij dit mengsel, samen met de rozijnen of cranberries. Bekleed een bakplaat met bakpapier. Schep balletjes van 4 cm breed erop en druk deze plat met een vork. Laat minstens 2 cm tussen elk deegballetje. Bak de koekjes 10-12 minuten goudbruin. Haal ze uit de oven en laat ze eerst 5 minuten afkoelen op de bakplaat voor je op een rooster legt. Laat ze volledig afkoelen.
Maak intussen de chai latte door alle specerijen in een vijzel fijn te malen. Doe deze in een theehouder en laat dit samen met het theezakje 2 minuten in 200ml heet water trekken. Verdeel het hete water over twee kopjes en giet in elk kopje 150ml warme hazelnootmelk.