Chai, a word meaning tea in many languages, is a blend of black tea and rich, earthy spices commonly brewed into a creamy tea or latte.
This biscuit recipe updates a traditional gingerbread recipe with an infusion of chai spices that add depth and warmth - making a deliciously spicy biscuit.
While the spice mix seems a tad laborious to make, it really is worth the effort as it allows you to tweak flavour and intensity to suit your own palate. Plus it keeps perfectly well for years in a jar and makes a great spicy drink when infused into some hot milk.
Royal Icing (optional)
1 egg white
1 tsp lemon juice
1 cup icing sugar
To make spice mix, combine all the spices in a bowl and stir. Transfer to an air-tight container or jar for storage.
For the biscuits, beat the butter and brown sugar until light and fluffy. Add the golden syrup and egg yolk and whisk well to combine.
Sift in flour and baking soda. Add measure of spice mix and salt. Stir lightly until dough just begins to form.
Turn dough onto a lightly floured bench and gently knead until smooth. Wrap the dough in cling-film and refrigerate for 30 minutes.
Meanwhile preheat oven to 170 degrees Celsius, fan.
Once dough has firmed up, roll out to a 3-4 millimetre thickness between 2 sheets of baking paper. Using a cookie cutter cut out desired shape and place biscuits on baking paper lined trays, leaving about 1cm between each. Repeat process with excess dough.
Bake in oven for 10-12 minutes or until lightly browned. Remove from oven and allow to cool on a wire rack.
While the biscuits are cooling make the royal icing by lightly whisking the egg white and lemon juice until frothy. Sift in icing sugar in three batches, whisking well to combine between each addition. Once icing is smooth and glossy and all the sugar is combined it is ready to use.
Once biscuits are cooled decorate with icing and store in an air-tight container.