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Recipe - Honey Chai Shortbread

This easy shortbread recipe is short on complexity but long on flavour!

Delicious on day one, these cookies just get better with time.  (They turn out a bit firm when you use a stand mixer to blend the dough. For crumbly shortbread texture on day one, use a fork to hand blend the dough)

Our Honey Chai delivers a spicy, sweet kick.  This recipe makes 25 cookies.

Honey Chai is an infused, ‘wet’ style chai. Honey preserves flavour and freshness, keeping this tea blend bold and spicy for many months.  

Method:

  1. Steep 2 Tablespoons (35g) Honey Chai in 1 cup (8 oz) melted butter (salted) over low heat for 30 minutes.
  2. Sift 2 cups (300g) flour with 1/2 cup (60g) icing sugar.  Add 1/2 tsp fine salt.
  3. Strain infused butter to remove solids, using the back of a spoon to push out as much delicious chai butter as possible.
  4. Using paddle attachment, blend infused butter into flour / sugar mixture until incorporated OR, blend by hand using a fork until dough barely comes together for the crumbliest, ‘shortest’ crumb.
  5. Form cookies by rolling 20g of dough into balls, then pressing a fork into the top to form ridges.
  6. Bake on parchment paper for 30 minutes at 300 Fahrenheit. Let cool, store in a clean tin, and age in a cool, dry place for up to one month. (Good luck getting them to last that long!)