Step 1
1. Preheat the oven to 160°C. Line an oven tray with baking paper.

2. In a stand mixer, beat the unsalted butter and coconut sugar together until fluffy, about six minutes.
Gently stir in the flours, chai spice and a pinch of salt.
If you’re using the chocolate, add this in last, folding to combine.

3. Tip the batter onto a lightly floured surface and roll into a log. Cover in plastic wrap and refrigerate for 30 mins.

4. Remove the dough from the fridge and slice into rounds, about 1 cm thick. Place the rounds on the lined baking tray, leaving some room for them to expand. Bake for 15 minutes.

5. Gently melt chocolate in a double boiler (or microwave on low). Dip each biscuit into the chocolate, and leave to set on a wire rack.