Made without eggs or leavening, this chai spice shortbread is soft yet dense with crisp crumbly edges.
Prep Time:1 hour 15 minutes
Cook Time:15 minutes
Total Time:1 hour 30 minutes
Yield:48 cookies 1x
4 teaspoons black tea leaves
3 teaspoons ground cinnamon
1/2 cup confectioners sugar
2 teaspoons ground cardamom
2 teaspoons ground allspice
2 teaspoons ground clove
1/2 teaspoons black pepper
2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
Use a clean coffee grinder or mortar & pestle to grind the black tea leaves. Combine in a small bowl with the remaining spices.
In a medium bowl, whisk together the chai tea mixture, flour, and salt.
In a large bowl or electric mixer, combine the butter and sugar. Use a fork or the mixer to beat until pale and fluffy.
Slowly add in the flour mixture, a third at a time, until just combined.
Divide the dough into three pieces and transfer each to a piece of plastic wrap. Shape the dough into logs about 2 inches wide and roll in the plastic wrap like a burrito. Transfer the logs to the freezer for 1 hour. (If storing for longer for baking another day or week, triple wrap the dough).
Preheat the oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.
Bake for 13-15 minutes, until the edges turn golden brown. Cool before serving.
Store in an airtight container for up to 1 week (though they’ll doubtfully last that long!)