• 400 grams self raising flour
  • 2 teaspoons (heaped) baking powder
  • 70 grams butter
  • 20 grams caster sugar
  • 2 eggs, beaten
  • 3 lumps stem ginger, very finely chopped
  • 2 teaspoons toasted hazelnuts, chopped
  • 25 milliliters stem ginger syrup
  • 180 milliliters oat milk
  • 3 cloves
  • 1 cinnamon stick
  • 1 star anise
  • A few cardamom pods


  1. In a pan warm 100 milliliters milk with syrup and the spices/teabag, infuse and let the flavours enhance for 10/15 minutes. Take off heat, strain and cool.
  2. In a bowl combine combine flour, baking powder and butter, and work with fingers to get fine crumby texture.
  3. Add sugar, chopped ginger and nuts stir through, trying to keep it all evenly spread out.
  4. Add eggs, (keep aside a small tablespoon of the egg) and mix through keeping light and airy with your stirs, try using a butter knife, wide and blunt.
  5. Slowly add the chai spice mix, keeping light with stirs but evenly spacing nuts and ginger. Should be soft and almost a tiny bit sticky, add the leftover milk if needed.
  6. Onto floured surface knead lightly for a minute.
  7. Pat the dough to just about an inch and cut into rounds about 5/6 centimeters diameter. Try using cold sharp metal and don't twist. Trying to keep the air in!
  8. Brush with left over egg and milk mix and cook for 10/15 minutes at 180C.
  9. I like them just with butter and chai tea. But you could have them with the classic cream with some cardamom essence and lime mixed through. Or I also have them with coconut yoghurt as its very creamy and I don't like milk/cream!