Kenyan Tea and Dark Chocolate Ginger Biscuits
Crisp ginger biscuits laced with finely ground Kenyan tea leaves and dipped in dark chocolate—everything a strong cup of tea wants on the side.
Ginger biscuits and strong tea are a universal pairing, but folding the tea leaves directly into the dough takes it somewhere new. Finely ground CTC Kenyan tea adds a malty depth and a faint copper color that makes the biscuits look as bold as they taste.
Fresh ginger and ground ginger work together here—fresh gives heat and brightness, ground gives warmth and floor. A spoonful of black treacle (or molasses) deepens everything and helps the biscuits crisp up dark.
Bake them until the edges set but the centers are still slightly soft, then let them firm up on the tray. They turn snappy as they cool—exactly the right texture for dunking.
Dip half of each biscuit in melted dark chocolate. The bitterness of 70% chocolate locks arms with the malty tea and the ginger heat, and you've got a snack that earns the cup of Kenyan brew sitting next to it.
Ingredients
- 200g all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp finely ground Kenyan black tea (about 4 CTC tea bags)
- 100g unsalted butter
- 100g light brown sugar
- 2 tbsp black treacle (or molasses)
- 1 tbsp fresh ginger, finely grated
- 1 egg yolk
- 150g dark chocolate (70% cacao), for dipping
How to make it
- 1Whisk flour, baking soda, ground ginger, cinnamon, salt, and ground tea leaves in a bowl.
- 2In a saucepan, melt butter, brown sugar, and treacle over low heat until smooth. Remove from heat and let cool 5 minutes.
- 3Stir fresh ginger and egg yolk into the butter mixture. Pour into the dry ingredients and mix to a soft dough.
- 4Cover and chill 30 minutes. Preheat oven to 170°C (340°F) and line two baking trays with parchment.
- 5Roll dough into walnut-sized balls and place on trays, well spaced. Flatten slightly with the back of a spoon.
- 6Bake 12–14 minutes until darkened at the edges but still slightly soft in the middle. Cool on trays 5 minutes, then transfer to a rack.
- 7Melt dark chocolate gently in a heatproof bowl over simmering water. Dip half of each cooled biscuit in chocolate and place on parchment to set.
- 8Store in an airtight tin once chocolate has set, up to 5 days.
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