Chai Shortbread Cookies

Yield: 20 cookies


3⁄4 cup (170 g) butter, room temperature

2 cups all-purpose our

2/3 cup icing sugar

1 1⁄2 tsp ground cinnamon

1 1⁄2 tsp ground cardamom

Pinch ground black pepper

1⁄2 tsp ground fennel

Pinch ground cloves

1⁄2 tsp salt

1⁄4 tsp black tea (from a tea bag or ground)

1⁄4 cup (55g) candied ginger, small dice

Sugar to garnish


  1. Preheat oven to 350ºF
  2. Add butter to the mixing bowl of a stand mixer, then sift flour, icing sugar, cinnamon, cardamom, black pepper, fennel, cloves, salt, and black tea into the mixing bowl.
  3. Mix on low speed with the paddle attachment until all ingredients have been combined evenly.
  4. Add the candied ginger to the bowl and mix until incorporated.
  5. Shape the dough in a ball and flatten slightly. Chill for 5 minutes.
  6. Dust your workspace with flour and gently roll out your dough in a rectangle shape about 1 cm thick. Cut your dough into squares or rectangles, or another shape.
  7. Place on a baking sheet and bake for 12 minutes then turn the baking sheet around and continue baking another 3 to 5 minutes or until golden brown.
  8. Remove from oven and dust with granulated sugar. Remove cookies from cookie sheet and let cool.

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