Kenyan tea biscuits recipe
 A snappy ginger biscuit made with mixed spices. If you like gingerbread, give these a try. They’re not too sweet and are perfect for dunking into masala chai. 400g/14oz plain flour, plus extra for dusting100g/3½oz icing sugar½ tsp baking powder¼ tsp bicarbonate of soda¼ tsp salt1½ tbsp ground ginger2 tsp ground cardamom2 tsp ground black pepper250g/9oz unsalted butter, softened200g/7oz condensed milk 400g/14oz plain flour, plus extra for dusting 100g/3½oz icing sugar ½ tsp baking powder ¼ tsp bicarbonate of soda ¼ tsp salt 1½ tbsp ground ginger 2 tsp ground cardamom 2 tsp ground black pepper 250g/9oz unsalted butter, softened 200g/7oz condensed milk Method Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature.Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying.Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Recipe tips We often make these biscuits in a large batch, since they’re great for sharing with family and friends (and disappear from the biscuit tin quickly!).