Ginger Chai Biscuits
Easy Chai Spiced Ginger Biscuits (The Perfect Biscuit for Tea Lovers)
If you're looking for an easy homemade biscuit recipe that's a little more grown-up than your average cookie, these Chai Spiced Ginger Biscuits are exactly what you need. Wonderfully fragrant with warming chai spices and ginger, lightly crisp around the edges and lightly chewy in the centre, they're packed with rich caramel notes from treacle without being overly sweet.
They're the perfect companion to an afternoon cup of tea, a strong coffee or a mug of hot chocolate on a chilly day. If you're anything like me, you'll find yourself reaching for one every time the kettle goes on.
Want to make them even more indulgent? Once cooled, dip the bottoms of the biscuits in melted dark chocolate and leave them to set. The slight bitterness of the chocolate pairs beautifully with the warming spices and deep treacle flavour.
These biscuits also make wonderful homemade gifts during autumn and Christmas, tucked into a tin with a ribbon.
Why You'll Love These Chai Biscuits
Packed with warming chai spices and ginger.
Rich caramel flavour from treacle.
Crisp edges with a soft, chewy middle.
Not overly sweet.
Perfect for dunking in tea or coffee.
Easy to freeze for freshly baked biscuits whenever you fancy one.
Storage
Store the baked biscuits in an airtight container for up to 3 days.
The cookie dough freezes beautifully too. Simply roll the dough into balls, place them in a zip-lock freezer bag and freeze for up to 3 months. Bake straight from frozen, adding an extra 2–3 minutes to the baking time.
Makes: 20–24 biscuits
Ingredients
125g salted butter, softened
150g granulated sugar
1 egg
1 tsp vanilla extract
85g black treacle
280g plain flour
20g chai drinking powder
2 tsp ground ginger
1½ tsp bicarbonate of soda
Extra granulated sugar, for rolling
Method
Preheat your oven to 180°C and line two baking trays with baking paper.
Beat together the softened butter, sugar, black treacle, egg and vanilla extract until smooth and creamy.
In a separate bowl, whisk together the flour, chai powder, ground ginger and bicarbonate of soda. Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
Using a tablespoon or cookie scoop, portion the dough into equal-sized pieces.
Roll each portion into a smooth ball.
Roll each ball generously in granulated sugar until evenly coated.
Arrange the dough balls on the prepared baking trays, leaving around 2 inches (5cm) between each one to allow for spreading.
Bake for 10–12 minutes, or until the biscuits have spread and developed their signature crackly tops.
Remove from the oven and, if you'd like a slightly flatter biscuit, gently press each one with the base of a flat-bottomed glass while still warm. Alternatively, leave them beautifully domed.
Leave the biscuits to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Top Tips
For an even richer flavour, dip the cooled biscuits in melted dark chocolate.
Don't overbake them—they'll continue to firm up as they cool.
If you enjoy stronger spice, add an extra teaspoon of ground cinnamon or a pinch of cloves for an even more festive flavour.
These biscuits taste even better the next day as the spices continue to develop.
Frequently Asked Questions
Can I freeze the dough?
Yes! Freeze the rolled dough balls on a tray before transferring them to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Can I use golden syrup instead of treacle?
You can, but black treacle gives these biscuits their distinctive deep, caramelised flavour. Golden syrup will produce a lighter, sweeter biscuit.
What is chai powder?
Chai drinking powder contains black tea, milk powder and warming spices such as cinnamon, cardamom, ginger and cloves. It gives these biscuits their wonderfully aromatic flavour.
Can I make these ahead of time?
Absolutely. They're ideal for baking ahead for afternoon tea, Christmas cookie tins or edible gifts.
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