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.
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.
CHAI SPICED GINGERNUTS
Makes around 16 small cookies
CHAI SPICE BLEND
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.