Chai Shortbread Recipe
Chai Shortbread Notes
I made up this recipe to join the spices of the orient with the a favorite western cookie.
- 2 Cups all-purpose flour
- 1/3 Cup fine corn meal
- 1/8 teaspoon salt
- 2 sticks butter, room temperature
- 2/3 Cup plus 1 Tablespoon chai mix, divided
- 2 teaspoons Double Strength Madagscar vanilla extract
Serves / Yields
Yield is about 4 dozen
Preheat oven to 350º. Combine flour, corn meal and salt in a small bowl. Cream butter and 2/3 cup of the chai mix until smooth, about 3 minutes. Do not whip to add air. Add vanilla and mix just to combine. Scrape down and add dry ingredients and mix just until it comes together into two to three large lumps. Using a small scoop (2t), scoop dough onto parchment lined cookie sheet. Cookies do not spread. Using a flat top jar (1-3/4 to 2 inches across) dip in the remaining 1T of chai mix, brush off any excess chai mix clinging to the lid, then flatten cookies. Pierce cookies three times with a dinner fork to help with baking and make traditional shortbread. Bake 10-11 minutes or until just lightly browned around the edges and slightly firm to the touch. Excess chai mix around the edge of the cookie may make it look darker.
Use a Spice House 1/2 cup flat top jar to flatten the cookies, it is the perfect size. Let these cookies cool before eating to develop the shortbread texture and more flavor.
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