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Author Notes: This recipe is my take on the classic Kiwi staple that is the gingernut cookie. The addition of chai spices and molasses lends these crunchy biscuits a beautiful depth of flavour and brings them to another level of sophistication. —Jordan Rondel, The Caker
Chai Spice Blend
- 4 teaspoons ground cloves
- 4 teaspoons ground cardamom
- 4 teaspoons ground cinnamon
- 2 teaspoons ground star anise
- 2 teaspoons white pepper
Cookies and Glaze
- 50 grams butter
- 4 tablespoons molasses
- 50 grams soft brown sugar
- 170 grams plain flour
- 3 teaspoons chai spice blend
- 1 pinch sea salt
- 1/2 cup icing Sugar (for the glaze)
- 1 teaspoon chai spice blend (for the glaze)
- 1 pinch sea salt (for the glaze)
- 3 teaspoons almond milk (for the glaze)
- Preheat oven to 180C fan bake. Line two baking sheets with baking paper. First blend together the spices in a jar. You won't need to use all of this mixture, so save the rest for porridge or for your next batch of cookies!
- Next make the cookies. Combine the butter, molasses and sugar in a pan and heat until the butter has melted and the sugar has dissolved. Set aside to cool slightly. Sift the flour and spice blend into sugar mixture while it's still warm, and stir well.
- Using wet hands, make walnut-sized balls of the mixture and place onto the baking sheets. Flatten slightly then bake for around 15 minutes.
- Remove the cookies from the oven once baked and allow them to sit for 10 minutes before transferring to a cooling rack. Meanwhile, make the chai glaze. Combine all ingredients in a bowl and stir until combined.
- Once the cookies are cool, drizzle the glaze over them using a fork and then refrigerate straight away for 20 minutes to allow the glaze to set.
- Best served dipped in hot, milky tea! Store in an airtight container for up to 2 weeks.
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