Chai Shortbread Cookies

Want to know what cookies go well with tea, it's these tender chai shortbreads that are slightly sweet with a rich buttery taste. Each bite of cookie is filled with bits of chai tea for the delicious taste of warming spices of cardamom, ginger, nutmeg. Finish off these cookies with a sweet chai-flavored icing for the best tea flavored shortbread cookies.

Course Cookies

Cuisine Dessert

Diet Gluten Free

Prep Time 30

Cook Time 30

chilling 1

Total Time 2

Servings cookies

Calories 132kcal

Author Jere' Cassidy

Equipment

Ingredients

Chai Shortbread Cookies

½ cup butter room temperature
1 egg
1 ½ cups rice flour
¾ cup powdered sugar
1½ - 2 tablespoons loose leaf chai tea can use from a tea bag

Chai Tea Icing

1 cup powdered sugar This is for the icing which is optional
1 tablespoon Chai Tea brewed
½ cup Boiling water
1 tablespoon Chai tea Optional for topping

Instructions

Making Chai Shortbread Cookies

Heat your oven to 300° F. when you are ready to bake, and prepare a cookie sheet with parchment paper or a silicone mat.
Grind loose chai tea leaves using a food chopper or coffee grinder.
Add the chai tea leaves and grind the tea to make finer pieces. After grinding the tea, remove any of the bigger pieces such as the cardamom pod. This should yield about 2 tablespoons.
Alternatively, you can use the tea from chai teabags. The flavor will not be as pronounced as the loose leaf tea.
Using a large mixer bowl add the butter and beat with an electric mixer on medium speed un the butter is creamy. You can also use a stand mixer for this.
Add the egg and beat slowly into the butter. Note: the mixture will look a bit watery since the egg will not totally blend with the butter.
In a small bowl add the rice flour, powdered sugar, and 1 ½ tablespoons of the ground chai tea together and mix together.
With the mixer on low speed, add the flour mixture in three batches and beat on low speed until the flour is incorporated.
Turn the dough onto a piece of plastic wrap or parchment paper and form into an 8″ x 4 ½″ rectangle. Use a bench scraper to straighten the sides and then flatten the top of the dough with a rolling pin.
Cover the dough with the wrap and transfer the dough to the fridge and chill for an hour.
Preheat your oven to 300 degrees
Remove dough from wrap then cut the dough longwise with a knife or a bench scraper then cut crosswise into ½" logs. Place the shortbreads on a parchment-lined baking sheet and bake for 30 minutes.
When done remove the cookies from the baking sheet to a wire rack.

Chai Tea Icing

Brew a small amount of chai tea by putting 1 teaspoon of tea in a bowl and pour ½ cup of boiling water over the tea to steep. Let sit for 3 minutes then strain the tea.
You can also use a Chai teabag and brew the tea.
In a small bowl add the powdered sugar then add 2 tablespoons of the cooled brewed Chai tea. Stir to make a smooth icing. You may have to adjust and add additional tea if the icing is too thick.
Once the cookies are totally cooled, dip one end of the shortbread cookies into the icing then place them on a sheet of parchment paper. Sprinkle with the remaining ground Chai tea while the icing is still wet.
Store these cookies in an airtight container for 10 days.

Notes

These cookies can be frozen before baking. Wrap the dough in plastic wrap and then in foil. When ready to bake, defrost slightly and slice and bake as directed.

Grinding the loose leaf Chai tea is important since there are large bits of spices. After grinding the tea, remove any spice that is large and would be hard to eat. The cardamom pod always needs to be removed after grinding.

You can also roll this dough out on a floured board and cut shapes with cookie cutters.

You can also make Earl Gray Shortbread Cookies using this recipe.

You may also like these other One Hot Oven shortbread cookies

Easy Lemon Shortbread Cookies

Rose Petal Shortbread Cookies

Nutrition