Go Back
+ servings
A stack of Chai Shortbread Cookies
Print Recipe
5 from 1 vote

Chai Shortbread Cookies

Buttery, crunchy, elegant. The flavours in these Chai Shortbread Cookies are gentle, lovely, warming spices combined with notes of black tea.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Baking, Cookies
Cuisine: Worldwide
Servings: 16
Calories: 96kcal

Ingredients

For the Chai Spice Mix:

  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground allspice

For the Shortbread:

  • 40 g/ 1/3 cup rice flour
  • 100 g/ 3/4 cup '00' flour (or plain/ all purpose flour)
  • 120 g/ 1/2 cup unsalted butter - room temperature
  • 20 g/ 1/8 cup Icing (confectioner's) sugar
  • 20 g/ 1/8 cup vanilla caster sugar
  • 1 tsp black loose leaf tea (such as English Breakfast or Assam)
  • 1/2 tsp Chai Spice Mix

Instructions

  • Mix the ingredients for the spice mix together in a small bowl. The spice mix can be stored in an airtight jar for up to 3 months
  • In a medium sized bowl mix together the flours, sugars, tea and spice. Cube the butter then add to the bowl. Using your fingertips, gently rub the butter into the dry ingredients until it resembles breadcrumbs. Once you reach this stage, keep on rubbing until the mixture begins to stick together, then form a ball with the dough and gently knead to produce a smooth biscuit dough
  • Lightly flour a work surface and roll the dough out to approximately 5mm (1/4 inch) thick. Using a 6cm cutter, press out the biscuits. You can make the mini shortbreads from the off cuts if you have a smaller cutter (mine was 2cm). Reform any leftover dough into a ball and re-roll to cut out additional biscuits. You should end up with around 14-16 large biscuits by this stage. I don't recommend rolling out the leftovers a third time as the dough can get overworked and result in tough biscuits
  • Place the biscuits onto a non-stick baking sheet and chill in the fridge for several hours (or overnight) to firm up
  • Bake in a preheated oven (160°C/ 320°F/ GM 3) for 18-23 minutes. They are ready when they are just beginning to turn golden. Allow to rest on the baking sheet for 2 minutes, then transfer the shortbreads to a wire rack to cool completely
  • Once cool, store in an airtight tin for up to 5 days

Notes

Ensure you use loose leaf tea for this recipe. From experience, I can tell you that using the contents of a teabag does not give the best results, since this tea is more powdery than loose leaf and results in a drier, powdery biscuit.

Nutrition

Calories: 96kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 187IU | Calcium: 3mg | Iron: 1mg