I don’t mean to brag, but I think I’m becoming a pro at this shortbread thing. A baking thing, no less — exciting times (for me)! I always like to add a little twist on simple shortbread, so this time, I wanted to add a tea flavour, after seeing a few baking recipes adding green tea, chamomile, and early grey flavours and that just got me inspired.
I was a little limited by what I actually owned, however. I was still in the process of unpacking all my things from university, including some of the kitchen stuff (such as my tea boxes!), and settled on chai. I’m not a huge fan of chai, in fact, since I prefer the flavour in a latte, but I had a few tea bag samples from our local health store, so what better way to use them up?
They’re perfect for a cup of tea (!), or a cup of coffee, or just when you fancy something sweet, but not too sweet (if you get me).
Makes about 30 biscuits, depending of course on what cutter you use.
225g of softened unsalted butter
110g of caster sugar
the contents of 3 chai tea bags (make sure it is finely ground)
225g of plain flour
110g of cornflour/cornstarch
golden caster sugar (optional, for decoration)
Using an electric mixer/stand mixer, whisk the butter and sugar together until pale and fluffy. Add the contents of the tea bags, and whisk to combine.
In a small bowl, sift together the flour and cornflour, before adding it to the butter-sugar mixture. Mix until it forms a dough, and shape it into a ball.
Roll out the dough on a lightly floured surface, until about 5mm thick. If it’s warm where you are, consider putting the dough in the fridge to firm up a little before rolling out and making the shapes.
Cut the dough into your chosen shapes, and black on a baking tray with baking paper. Continue until you’ve filled up the baking tray, and put the tray into the fridge for at least 30 minutes whilst you preheat the oven to 180C.
Bake for around 15 to 20 minutes, until barely golden around the edges. Leave to cool on the trays for a moment before transferring them to a wire rack, and sprinkle them with golden caster sugar whilst still warm. They will keep well for at least two weeks if kept in an airtight container.