Chai Shortbread
Buttery shortbread flavored with chai spices. Easy scoop-and-flatten method, bakes in 10-11 minutes. Tips for substitutions, storage, and freezing.
I made up this recipe to join the spices of the orient with the a favorite western cookie.
Submitted by: Toby Colton from Milwaukee, WI
Yield: Yield is about 4 dozen
- Use 2/3 cup chai mix in the dough and 1 tablespoon to dip your flattening tool for a spiced crust.
- Cream butter and chai briefly without whipping to keep the cookie dense and tender.
- Scoop small portions, flatten with a flat-top jar, pierce with a fork, and bake 10-11 minutes at 350 F.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What is chai mix and can I use chai tea or spices instead?
Chai mix is a blend of black tea and warming spices, sometimes with sugar or powdered milk. You can substitute by grinding chai tea leaves or tea bags into a fine powder or using a homemade mix of cinnamon, cardamom, ginger, cloves, and pepper. If your chai mix is sweetened, note the extra sugar but the shortbread tolerates a little sweetness.
Can I use regular vanilla instead of double strength Madagascar vanilla?
Yes. Double strength is twice as concentrated. Replace 2 teaspoons double strength with 4 teaspoons regular vanilla extract (1 tablespoon plus 1 teaspoon). You may also use vanilla paste or scrape a vanilla bean for a richer flavor.
Do these cookies spread while baking?
No. This shortbread is formulated to hold its shape. The dough is not heavily aerated and includes cornmeal, so cookies will not spread much. Flatten them before baking for the right shape.
Why should I avoid whipping the butter?
Whipping adds air and makes cookies lighter and cakier. For a dense, tender shortbread texture, cream the butter with the chai mix until smooth but do not whip to incorporate air.
How can I flatten cookies if I do not have a 1/2 cup flat-top jar?
Use any flat-bottomed glass, the bottom of a small measuring cup, or a cookie tamper about 1 3/4 to 2 inches across. Dip the tool in the extra tablespoon of chai mix so the tops pick up spice and do not stick.
Can I make the dough ahead or freeze the cookies?
Yes. Scoop dough onto a tray and freeze solid, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time. You can also roll into logs, wrap, freeze, then slice and bake as needed.
How should I store the baked shortbread and how long will it keep?
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze up to 3 months. Thaw at room temperature before serving.
Why do I pierce each cookie three times with a fork?
Piercing releases steam so cookies bake evenly and keeps the classic shortbread appearance. It helps the center set without overbrowning the edges.
What is chai mix and can I use chai tea or spices instead?
Chai mix is a blend of black tea and warming spices, sometimes with sugar or powdered milk. You can substitute by grinding chai tea leaves or tea bags into a fine powder or using a homemade mix of cinnamon, cardamom, ginger, cloves, and pepper. If your chai mix is sweetened, note the extra sugar but the shortbread tolerates a little sweetness.
Can I use regular vanilla instead of double strength Madagascar vanilla?
Yes. Double strength is twice as concentrated. Replace 2 teaspoons double strength with 4 teaspoons regular vanilla extract (1 tablespoon plus 1 teaspoon). You may also use vanilla paste or scrape a vanilla bean for a richer flavor.
Do these cookies spread while baking?
No. This shortbread is formulated to hold its shape. The dough is not heavily aerated and includes cornmeal, so cookies will not spread much. Flatten them before baking for the right shape.
Why should I avoid whipping the butter?
Whipping adds air and makes cookies lighter and cakier. For a dense, tender shortbread texture, cream the butter with the chai mix until smooth but do not whip to incorporate air.
How can I flatten cookies if I do not have a 1/2 cup flat-top jar?
Use any flat-bottomed glass, the bottom of a small measuring cup, or a cookie tamper about 1 3/4 to 2 inches across. Dip the tool in the extra tablespoon of chai mix so the tops pick up spice and do not stick.
Can I make the dough ahead or freeze the cookies?
Yes. Scoop dough onto a tray and freeze solid, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time. You can also roll into logs, wrap, freeze, then slice and bake as needed.
How should I store the baked shortbread and how long will it keep?
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze up to 3 months. Thaw at room temperature before serving.
Why do I pierce each cookie three times with a fork?
Piercing releases steam so cookies bake evenly and keeps the classic shortbread appearance. It helps the center set without overbrowning the edges.
Comments