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!
- 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 (click here for the recipe)
- 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.