You will feel warm and cozy after trying these chai shortbread. The prep time is only 15 minutes and 15 minutes to bake with a little chilling time. You are in for a surprisingly simple process that brings all the flavors of fall to your home. This easy chai shortbread recipe is a delicious solution for the holidays or a quick treat.
Here’s how to make the chai shortbread!
What You Will Need:
- 9 tablespoons of unsalted butter
- 1/3 cup of sugar
- 1 2/3 cup of all purpose flour
- 1 teaspoon of cinnamon
- 3/4 teaspoon of ginger
- 1/2 teaspoon of cardamom
- 1/8 teaspoon of allspice
The Chai Spice Blend
I have come across many different chai spice blends. This blend of 1 teaspoon of cinnamon, 3/4 teaspoon of ginger, 1/2 teaspoon of cardamom, and 1/8 teaspoon of allspice seemed to bake well with the shortbread. I normally use Vietnamese cinnamon and had to adjust the blend a bit because Vietnamese cinnamon tends to take over. Not in a bad way, it just lets you know that it is there. I tried a few other blends and I (and my family) feel that this one is one of the better ones. But do not be afraid to try to adjust the chai spice blend to meet your own tastes.
Blending the Ingredients
Place the sugar and the butter into a food processor and pulse until the ingredients are blended. Be sure to scrape the sides down occasionally. After the butter and sugar are blended, add the spices and the flour. Blend the ingredients, scraping down the sides occasionally, until the mixture holds together when pressed with your fingers. The video will show you the way.
Wrapping and Chilling the Dough
Place to pieces of plastic wrap in the shape of a cross and place the mixture in the center. Press the dough into a one inch thick square in the middle of the cross shape. Fold the ends of the plastic wrap over the dough and roll the dough, while in the wrap, into a 1/2 inch square. Refer to the video to see how this is done. Chill in the fridge for 30 minutes.
Rolling and Baking the Shortbread
I use 1/4 inch square dowels as guides to roll out the dough. The dowels can be purchased at your local hardware store. Once the dough has chilled, place the dough in between pieces of parchment. Place the dowels on top of the parchment and roll out the dough. Cut the dough and place the cut shortbread on a lined baking sheet. I have used both a two inch and a three inch ring to cut the dough and both have worked fine. Chill the cut pieces in the fridge for about 10 minutes. This will help to keep the dough from spreading when baked. After chilled bake at 350 degrees F for 15 minutes.
If you like my chai spice shortbread, try my pumpkin spice shortbread or please visit my cookies page for more ideas!
FAQ’s:
This recipe gets its unique flavor from a custom chai spice blend, which includes cinnamon, ginger, cardamom, and allspice, giving the cookies a warm and aromatic taste.
Yes, the dough can be made a day or two ahead of time and stored in the fridge. For longer storage, you can freeze the dough for up to a week.
Chilling the dough is crucial because it helps the butter solidify, which prevents the cookies from spreading too much while baking and results in a better texture.
A great tip is to use guides when rolling out the dough. Two 1/4 inch square dowels (or similar sticks) placed on either side of the dough will ensure an even thickness as you roll.
The shortbread should bake for about 15 minutes. It will be a light golden brown color on the edges and firm to the touch when done.
Yes, you can easily substitute the chai spice blend. Your pumpkin spice blend is a delicious alternative that also adds a cozy, warm flavor to the shortbread cookies.
Easy Chai Shortbread Recipe
Ingredients
- 9 tablespoons of unsalted butter
- ⅓ cup of sugar
- 1 ⅔ cups of all purpose flour
- 1 teaspoon of cinnamon
- ¾ teaspoon of ground ginger
- ½ teaspoon of cardamom
- ⅛ teaspoon of allspice
Method
- Place sugar and butter into a food processor and pulse until well combined.
- Add flour, cinnamon, ground ginger, cardamom, and allspice and pulse until mixture holds together.
- Place the dough mixture onto a large piece of plastic wrap and wrap with a little room to roll it out into a 1/2 inch thick square.
- Chill for at least 30 minutes.
- Roll out dough to ¼ inch. Cut cookies out and chill before baking for about 10 minutes. See notes
- Bake at 350 for 15 minutes, rotating the baking tray midway through the baking time.
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