food with jor­dan ron­del

Who doesn’t love a gin­ger­nut? Whether you pre­fer them crispy or dunked in tea, these so­phis­ti­cated chai ver­sions could be­come a new af­ter­noon-tea favourite.

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This recipe is my take on the clas­sic Kiwi sta­ple: 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.


Makes around 16 small cook­ies


4 tsp ground car­damom 4 tsp ground cloves 4 tsp ground cin­na­mon 6 tsp ground gin­ger 2 tsp ground star anise 2 tsp white pep­per


50g but­ter 4 tbsp mo­lasses 50g soft brown sugar 170g plain flour 3 tsp chai spice blend pinch sea salt


½ cup ic­ing sugar 1 tsp chai spice blend pinch sea salt 3 tsp al­mond milk

Pre­heat oven to 180C fan bake. Line two bak­ing sheets with bak­ing pa­per.

First, mix to­gether the spices in a jar. You won’t need to use all of this spice blend, 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. These are best served dipped in hot, milky tea. Store in an air­tight con­tainer for up to 2 weeks.

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