Preheat the oven to 170℃ and line a baking tray with baking paper. In a mixing bowl break up the cookie dough that is fridge cold, add the masala chai powder, dark chocolate and mix with a rubber spatula until evenly combined.

Roll the dough between two sheets of cling film and dunk the cookie cutter in flour before cut out the star shapes. Transfer the stars to a baking tray. You don’t need to keep too much space between them as they don’t spread much.

Bake at 170℃ for 6-8 mins until the edges are a little colored and the top is dry to touch. Since they are small cookies, they burn fast so keep an eye on them and remember, they will firm up as they cool down. Take them out of the oven and let them cool completely before icing.

To make the frosting we heat the cream with the chai powder/leaves and masala chai powder. Let this steep in the fridge for a few minutes to cool down while we beat the butter, salt and icing sugar in a bowl together to create our buttercream frosting. In this time the cream mixture should’ve cooled down, add it to the buttercream and beat until combined.

Transfer the frosting to a piping bag and pipe it into the cookies before sandwiching it with another cookie on top.