In the last few years I’ve really started getting into cooking and baking, in fact my cookbook collection is starting to rival my art book collection. Chai lattes are one my favourite drinks and shortbreads are one my favourite cookies so I thought I would combine them into one delicious treat!

The recipe is adapted from a classic shortbread cookie recipe that I’ve been making for ages and a chai masala mix inspired by a recipe from Made In India by Meera Sodha, which is one my favourite cookbooks. The chai spice part of the cookie is a mix of the chai masala mix and chai tea from tea bags. I think this gives it more interesting flavours rather than using just one type of chai tea or chai mix. Before starting you need to make the chai masala mix which is super easy! Find the full recipe at the end of this post.

You’ll start by combining 2 cups of flour (measured out properly by scooping the flour into the measuring cup rather than scooping the four with the measuring cup, this ensure that your cookies aren’t too dense), 1/2 tsp of salt, 1 tbsp on chai masala mix, and 1 tbsp of any loose leaf chai tea or dry tea from a tea bag. If the tea isn’t fine enough grind it with a mortar and pestle. I use President’s Choice chai tea (about 4-5 tea bags) since it’s nice and fine but any regular black chai tea works.

 

Add the ingredients to a food processor and combine until the tea is visible through the flour. You can also do this by hand if you don’t have a food processor but it’s much easier with.

Add 3/4 cup of icing sugar, 1 tsp of vanilla extract and 1 cup of unsalted butter cubed. Mix everything in the food processor until a dough forms. It will take some mixing for it to become a dough, especially if you’re using cold butter like I usually do.

 

Eventually you’ll get a nice dough like below. Dump it out onto a piece of wax or parchment paper.

 

 

Roll into a log about 2 to 2 1/2 inches thick, wrap tightly in the wax paper and refrigerate for a minimum of 1 hour or over night.

Unroll from paper and slice into 1/3 thick disks. Place on lined baking sheet and bake at 375 degrees F for 11-12 minutes or until just brown at edges.

 

Remove and sprinkle lightly with sugar, let cool for a moment on baking sheet before transferring to wire rack to cool completely.

These are the perfect tea cookies or they would be great during the fall or Christmas season because of the chai spice flavour. Enjoy!