Making your own shortbread cookies isn’t as hard as you think! Infused with aromatic chai spices, these cookies offer a unique twist on festive treats. This versatile recipe works beautifully with any spice mix you fancy. It’s perfect for baking with kids too, making it a memorable family activity that everyone will love.
Yield: 20-25 cookies
Cooking time: 1 hour
Preparation time: 2 hours
Ingredients
Shortbread Cookie Dough:
Unsalted butter: 230g (softened)
Caster sugar: 100g
Chai spice mix: 3 tbsp
Plain flour: 260g
Salt: 1/2 tsp
Chai Spice Mix:
Cinnamon Stick: 10g
Cardamom pod: 8
Ground ginger: 1/2 tsp
Fennel seed: 5g
Black pepper: 3g
Whole clove: 5g
Icing (Optional):
Icing sugar: 125g
Milk: 2 tbsp
Food colouring gel
Method
Prepare the Spice Mix:
Blend the spice mix in a coffee or spice mill until fine.
Store the spice mix in a clip-top jar for up to 3 months.
Make the Cookie Dough:
If using a stand mixer, attach the K beater. Add the butter and sugar into the mixing bowl. Cream the butter and sugar for 3 minutes until pale and fluffy.
If using hand mixer, add the butter and sugar into a mixing bowl and beat them in lowest speed for 5 minutes.
Gradually add the flour in three batches, mixing for 5 seconds after each addition.
Add the spice mix and salt, then beat on high speed for 5 seconds until fully incorporated. Do not overmix.
Transfer the dough to a flat surface. Gently squeeze and fold the dough to ensure there are no lumps of flour. Do not knead it.
Wrap the dough in clingfilm and let it rest in the fridge for at least 1 hour.
After resting, lightly flour the dough and roll it out to about 1/2 cm thick.
Use a Christmas cookie cutter to cut into desired shapes.
Preheat the oven to 170°C (fan)/ 190°C (Oven)/ Gas Mark 5.
Bake the cookies for 12-15 minutes, or until they are slightly brown around the edges.
Let the cookies cool on a cooling rack.
Optional Icing:
If desired, mix icing sugar, milk, and food colouring gel to make a smooth icing.
Transfer the icing to a piping bag and pipe your desired pattern onto the cookies.
Enjoy!
