Chai Shortbread are buttery slice and bake cookies flavoured with black tea leaves and Chai spice. The recipe makes two logs of dough that will keep in the fridge or freezer until you have time to bake them.
Itching to get your Christmas baking on? I just love sweet treats of all kinds! Check out these Rockin’ Bailey’s Thumbprint Cookies, accented with just a ‘nip’ of Bailey’s Irish Cream (the flavour of the holidays!) or, bake up a few boxes of Ancho Chili Chocolate Cookies for your cookie swap.
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Chai Shortbread
Who can resist these buttery, crumbly delicately spiced shortbread cookies? Certainly no one in this family. If you love shortbread you will too!
These cookies are very simple to make and stash away in the freezer for when visitors drop by. They use simple ingredients (and a bit of butter) found in most pantries.
Ingredients List
- flour
- confectioner’s (icing) sugar
- salt
- butter
- vanilla extract
- loose leaf chai
While this recipe uses Loose Leaf Chai, you may use a chai spice mixture instead (with or without the tea).
Get a Jump on that Christmas Baking
I like to think of these Chai Shortbread as a gateway Christmas cookie. Once you bake up a batch of these, the Christmas baking spirit really takes over.
I love all sorts of ‘slice and bake’ cookies because you can mix up the dough and keep it in the freezer for three months! This means you can start Christmas baking in October!
Additionally, shortbread also tastes better a few days after baking. The flavours really just settle right into the dough.
Shortbread ALWAYS tastes better with a little age. If you can, make the cookies a couple of days before the big event and you will be rewarded with great flavour.
How to Make Chai Shortbread
Begin making Chai Shortbread by processing the loose chai with the flour in a food processor. The idea is to chop it as finely as possible. Once the flour nice and airy, the shortbread will have amazing texture!
Add the rest of the ingredients (salt, sugar, vanilla extract, and butter) to the processor bowl and pulse until a dough forms.
Remove the dough and roll into a log of roughly 6cm (2½ inches) in diameter. Wrap it in plastic wrap then refrigerate for at least 30 minutes.
How to Bake Chai Shortbread
You can bake this dough from from frozen or directly out of the fridge. Just preheat the oven to 375 F and line a baking sheet with parchment paper.
Slice the log into 24 cookies of equal width. Bake for 10-12 minutes or just until the edges begin to turn golden.
Creating New Memories with Chai Shortbread
Shortbread is another Christmas staple in our family and it always will be. When I bake it I always end up reminiscing about how my late Grandma Leaderhouse loved baking, especially anything with a lot of butter.
She made the best shortbread and always made sure to make a batch to give to my dad at Christmas. He really looked forward to having his own little treats all to himself.
This year, I’m having a difficult time figuring out what my dad would like for Christmas but now I think the answer is right here. Don’t you?
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Yield: 24
Perfectly Spiced Chai Shortbread
Chai Shortbread are buttery cookies flavoured with black tea leaves and Chai spice. The recipe makes two logs of dough that will keep in the fridge or freezer until you have time to bake them.
Prep Time45 minutes
Cook Time12 minutes
Total Time57 minutes
Ingredients
- 2 cups flour
- 3 tbsp loose leaf chai
- ½ tsp salt
- ¾ cup icing sugar
- 1 tsp vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature
Instructions
- Add the flour and tea leaves to a food processorand process until the tea is ground and spotted throughout the flour.
- Add the salt, icing sugar, vanilla extract and butter and pulse until a dough forms.
- Remove from the food processor and roll into a log of roughly 6cm (2½ inches) in diameter and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 190 celsius (375 Fahrenheit) and line a cookie sheetwith baking paper.
- Slice the dough into 24 cookies and bake for 12 minutes or until the edges begin to golden.
- Cool on the baking tray before transferring to a rackto cool completely.
Nutrition Information:
Yield:
24Serving Size:
1
Amount Per Serving:Calories: 56Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 53mgCarbohydrates: 11gFiber: 0gSugar: 3gProtein: 1g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
