Benjamina Ebuehi’s recipe for masala chai teacakes | The sweet spot

<p>Heavily spiced lumps of pure indulgence that are just begging for slabs of melting butter</p><p>Teacakes mean different things to different people, depending on where they’re based. These aren’t the chocolate-covered marshmallow kind, but rather the spiced bread variety. I’ve gone heavier with the spices than is traditional, using those found in a masala chai for something ultra-comforting. Serve warm from the oven with silly amounts of butter, and any leftovers will be even better toasted the next day. Again: don’t forget the butter!</p> <a href="https://www.theguardian.com/food/2024/nov/15/masala-chai-teacakes-recipe-benjamina-ebuehi">Continue reading...</a>