With Christmas just around the corner, it’s the perfect time to bake something special. These Chai Spiced Shortbread cookies are a festive take on the classic, combining buttery goodness with the aromatic flavours of our chai blend.

The organic black tea, cinnamon, ginger, and cardamom in the chai create a subtle, spiced depth. Ground finely, the tea leaves infuse the dough beautifully (leaving it overnight makes it even better), while allspice and ginger add an extra layer of festive flavour. The result is both comforting and just a little indulgent.

Ingredients:

• 1 cup (226g) unsalted butter, softened

• 2 teaspoons chai tea leaves - ground very fine.

• 1 teaspoon ground allspice

• ½ teaspoon ground ginger

• ½ teaspoon salt

• ½ cup (60g) sugar (icing sugar works best if you have it)

• 2 cups (240g) all-purpose flour

Method:

1. Cream Ingredients: Beat and cream together the softened butter, chai tea leaves, allspice, ginger, salt, and icing sugar until light and fluffy.

2. Mix in Flour: Gradually add the flour, mixing until a dough forms.

3. Chill Dough: Shape the dough into a log, wrap in plastic wrap, and chill for at least 4 hours, or overnight.

4. Bake Cookies: Preheat oven to 175°C. Slice the chilled dough into approx 12 cookies, place on a baking sheet lined with parchment paper, and bake for 14-16 minutes, or until golden brown.

5. Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.