deZaan chai spiced hot chocolate

Ingredients

10g nutmeg

5g star anise

20g ginger

10g fennel

5g cardamom

15g turmeric

25g cinnamon

15g black pepper

Method

Blend all the spices together and store them in an air-tight container. 

Ingredients

227g milk

40g deZaan hot chocolate

6g chai spice

Method

Heat the milk to 65°C / 149°F. 

Blend in the hot cocoa mix and chai spice until smooth.

Ingredients

700g all-purpose flour

80g deZaan True Gold cocoa powder

10g ginger powder

8g cinnamon powder

2g nutmeg

1g clove

6g baking soda

6g salt

454g butter (soft)

400g Sucranna granulated sugar

100g eggs

15g Prova Gourmet vanilla extract

For the icing

454g Tate & Lyle icing sugar

113g egg whites (pasteurized)

Method

Sift the flour, cocoa powder, baking soda, salt, and spices. Set aside.

Cream the butter and sugar. Mix in the eggs and vanilla extract.

Add in the sifted dry ingredients and mix until just combined. Knead the dough together on the table-top to ensure even mixing.

Roll between two pieces of parchment to 0.65cm/0.25in. Chill the dough.

Cut out the pieces for the house: 5cm/2in X 3.8cm/1.5in for the roof, 3.8cm/1.5in X 2.5cm/1in for the sides, 4cm/1.6in X 5cm/2in for the front and back. Cut a 1cm/0.4in X 1.6cm/0.6in slit in the centre of the front and back pieces.

Bake at 180°C / 350°F for about 10–12 minutes.

Allow the cookies to cool before assembling with the icing.

To make the icing, whisk the egg whites to stiff peaks, and slowly add the icing sugar. Mix until fully combined and stiff. Keep covered.

Once iced, allow the icing to firm up overnight before using.