Ginger Biscuits Recipe

Soft and chewy gingerbread biscuits perfectly spiced with molasses, cinnamon, ginger and our delicious chai tea. They say the best way to spread Christmas cheer is with lots kindness - which is definitely true but we also believe these cute shapes of goodness come in a close second! SHOP NOW

An unforgettable taste

When brewed, our Te Chai using the traditional spices of nutmeg, cardamom, cinnamon, ginger, star anise, bay leaf and cloves results in s a smooth and aromatic brew with an unforgettable taste. Try it with milk and honey and you’ll never buy another takeaway chai latte again – unless it’s a Madura chai! Available in loose-leaf and leaf infusers.

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Delicious Ginger Goodness

Ingredients 

• 2 1/2 cups all-purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1 egg
• 1/3 cup molasses
• 1 Madura Te Chai leaf infuser bag

Instructions

1. n a large bowl, using a fork, stir flour with spices and baking soda.
2. Slit open a chai-tea bag. Stir 1 tbsp of the leaves into flour mixture along with spices.
3. Using a wooden spoon, in a medium bowl beat butter with sugar for 2 min.
4. Beat in egg, then molasses.
5. Make a well in the centre of the flour mixture, then pour in molasses mixture.
6. Mix until most of the molasses is absorbed. Gently knead until the dough is an even colour.
7. Divide into 4 portions. Shape each into a ball, then flatten slightly into a disc.
8. Wrap separately with plastic wrap and refrigerate until firm, at least 30 min.
9. When ready to bake, remove dough from refrigerator. Let stand at room temperature until soft enough to roll, 5 to 10 min.
10. Preheat oven to 350F. Lightly spray or oil a baking sheet.
11. Place a disc of dough between 2 sheets of waxed paper. Roll dough no thicker than 1/4 in and cut out shapes with a biscuit cutter.
12. Place on baking sheet ensuring a good amount of space in between.
13. Bake in centre of the preheated oven just until edges begin to darken, 7 to 10 min.
14. Remove cookies to a rack to cool. Repeat with remaining dough.
15. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month.

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Our award-winning brews are a combination of passion, pioneering and personality. Over 20 blends with one ultimate goal: the purest, cleanest and best-tasting tea. We welcome you to visit our website to discover more about our 100% Australian owned farm.