Remember back when I used to offer non-caffeinated baking mixes? This Chai Shortbread recipe was the basis for the Chai Shortbread cookie mixes! Absolutely delicious, and super easy to make.
A note about shortbread: The secret to great shortbread is to NOT develop the gluten. This is the reason for the cornstarch in the recipe – a “secret” ingredient for many families of shortbread makers. Cornstarch does not develop gluten.
Additionally, this is why you should be very careful not to over beat the mixture once the dry ingredients have been incorporated! Much like how kneading bread dough is to develop the gluten – giving bread structure – over beating the mixture will do the same to these cookies. In this case, you don’t want developed protein, and strong structure – you want tender, flaky, melt-in-your-mouth shortbread – so Mix JUST until combined!
The fact that there isn’t a lot of developed gluten is also why these cookies are incredibly delicate when warm, so be GENTLE handling them!
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This Chai Shortbread was one of the my popular offerings, back in my custom bakery days, and was later offered as a baking mix. Now you can make it at home!
Course Dessert, Snack
Keyword chai, Cookie Recipe, Cookies, Shortbread, shortbread cookies
Prep Time 15minutes
Chilling Time 12minutes
Total Time 27minutes
Author Marie Porter
2 Baking Sheets
1cuproom temperature butterunsalted
1/2cupdark brown sugarpacked
1 1/2teaspoonsvanilla extract
Cream butter, brown sugar, and vanilla together until well combined, smooth and fluffy. In a separate bowl, combine remaining ingredients.
Gently add dry ingredients to creamed butter mixture, stirring until just combined. DO NOT overbeat! .
Gather the dough together into a disk shape and wrap in plastic wrap. Refrigerate for about an hour
Line cookie sheets with parchment paper, dust your work surface with a bit of flour, preheat oven to 350°.
Roll chilled dough out to about 1/4″ thick, cut into desired shapes. Carefully transfer cookie cut outs to baking pans, chill for another 10 minutes.
Bake cookies for 8-12 minutes, or until lightly brown.
Allow cookies to cool before transferring from cookie sheet – they are much more delicate when hot!
Makes about 2 dozen cookies, depending on size.* There are several types of instant tea out there. What you're looking for is just dried tea, and tea leaves should be the only ingredient, or pretty close. What you do NOT want is instant iced tea powder containing sugar and other ingredients. If you can't find the right stuff, the tea can be omitted!</i>
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.