Chai Spiced Toasted Soy Biscuits

Inspired by the Austrian Vanillekipferl, I have taken the nutty notes and created these biscuits full of warmth and spice. Kinako flour is made from toasted soybeans and has a flavour like no other. Rich, nutty and creamy, it adds and indulgent streak to so many bakes from brownies to cookies and cakes.

I recommend investing in some flour and experimenting, but if not, this recipe can be made with the equivalent quantity of ground nuts. Make a batch and bring joy to friends and family alike. They are the perfect gift to show someone you care.


60g Kinako Flour

20g Ground Almonds

1 tsp Chai Spice (a blend of Cinnamon, Cloves, Ginger, Cardamon & Black Pepper)

¼ tsp Salt

180g Plain Flour

135g Butter, unsalted, room temperature

80g Icing Sugar, plus extra for dusting

2 tsp Vanilla Extract

1 Large Egg Yolk


1. Add the flours, almonds, spices, and salt to the bowl of a stand mixer and whisk to combine until homogenous.

2. Add the icing sugar and repeat before adding the butter.

3. Mix on a low speed until combined then add the egg and vanilla. Continue mixing until it comes together to form a stiff dough.

4. Break off small balls of dough (about 1 tsp) and roll in your hands to form a tight ball. Roll this into a small sausage shape and taper the ends. Curl round into a small crescent shape and lay on a large baking sheet lined with non-stick paper.

5. Repeat with the remaining sough and cover the tray with cling film. Pop in the fridge for at least 1 hour for the dough to fully hydrate.

6. Meanwhile preheat oven 160C. bake for 10-14 minutes or until just turning golden. Remove and cool for 1 minute before liberally dusting with icing sugar whilst still hot.

7. Transfer to a wire rack and cool completely before storing in an airtight box for up to 2 weeks.