Shortbread cookies have always been my favourites. I love the fact that they are buttery and not overly sweet and I also like experimenting with different shapes and flavours. This time I gave my shortbread an Indian twist. We love Chai at our place and we always have some during the colder months of the year, so I thought… why not using some of my home-made Chai masala mix to flavour some cookies? They make the perfect holiday treat! In fact, you should add these to this year’s cookie spread for a touch of exotic. Enjoy!
Chai Shortbread Cookies
How to make Chai Shortbread Cookies, the perfect treat for the coming holidays!
- 260 gms – 2 cups plain flour
- 225 gms – 1 cup butter at room temperature
- 60 gms – ½ cup icing sugar/powdered sugar
- 1 ¼ tsp chai masala mix
- 1 pinch salt
Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth.
Then reduce the speed to low and add the salt, chai maisala mix and flour, mixing only until just incorporated.
Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 6 cm – 2 ½ inch rounds/flowers using a lightly floured cookie cutter.
Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).
Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale.
Transfer them to a wire rack to cool completely.
You can also freeze the cookies just after shaping them and then bake them whenever you want to serve them.