If spicy, warming and sweet is everything you look for in a festive snack, this recipe is the one for you. Using our delicious Chai loose leaf, you’ll end up with a seasonal twist on a classic shortbread that’ll knock the socks off of your guests when they pop round to exchange gifts.
TOO GOOD TO HAVE JUST ONE...
FOR THE SHORTBREAD
- 230g unsalted butter;
- 100g caster sugar;
- 3tbsp ground Chai Loose Leaf;
- 260g plain flour;
- 1/2 tsp salt;
- Milk {small dashes, if needed}.
FOR THE ICING
- 125g icing sugar;
- 1/4 tbsp ground cinnamon;
- 2tbsp water;
- 1tsp vanilla extract.
THIS MAKES
- 22 shortbread biscuits, plenty for sharing.
LET'S GET CRACKING
- Get your oven ready - preheat it to fan 170C degrees.
- Grab a mixing bowl and a whisk and cream together your butter and caster sugar until it’s pale and fluffy.
- Grind your Chai loose leaf into a fine powder and sieve 3tbsp it into the mixture, along with your flour and salt. Mix it together and add small dashes of milk {if needed!} until you have a soft dough.
- Dust your surface and rolling pin and pop your dough in the middle. Sprinkle a small dusting of flour on the top of the dough - not too much.
- Give it a roll until your dough is about half a cm thick and chop out your shortbread biscuit shapes with a cookie cutter.
- Lie your shortbreads on a lined baking tray, then pop into the oven for 18-20 minutes. Keep an eye out for their golden-brown colour.
- Bring them out and let them rest on a wire rack to cool completely.
- Get busy with the icing whilst they’re cooling to stop yourself diving in to taste! Whisk together the icing sugar, cinnamon, water and vanilla extract until you have a smooth, spicy icing.
- Dip your shortbread biscuits into the icing and set them back on the wire rack to let the icing set.
- Display them in your favourite biscuit tin and share them out. Awesome.
