Large chai shortbread

Chai Shortbread

I made up this recipe to join the spices of the orient with the
a favorite western cookie.

Yield: Yield is about 4 dozen

Featured Ingredients

This pure white granulated salt come from one of the oldest salt-producing regions of the Mediterranean, in the South of France. The... Size Options
$7.49 fine
This finely powdered blend of cane sugar and sweet spices dissolves smoothly into tea or coffee for a sweet, fragrant chai beverage. We... Size Options
$6.49 Glass jar, 1/2 cup (wt. 3.4 oz)
This vanilla extract is also known as a bakers twofold vanilla, which means you need only use half of what the recipes calls for, which... Size Options
$37.99 Bottle, 4.5 fluid oz

Chai Shortbread Recipe

Ingredients
Preparation Instructions

Preheat oven to 350ΒΊ.
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.

Yield: Yield is about 4 dozen
Helpful Hints

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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